Magazine et Edition

Volume 26 (2022): Edition 1 (June 2022)

Volume 25 (2021): Edition 2 (December 2021)

Volume 25 (2021): Edition 1 (June 2021)

Volume 24 (2020): Edition 2 (December 2020)

Volume 24 (2020): Edition 1 (June 2020)

Volume 23 (2019): Edition 2 (December 2019)

Volume 23 (2019): Edition 1 (June 2019)

Volume 22 (2018): Edition 2 (December 2018)

Volume 22 (2018): Edition 1 (August 2018)

Volume 21 (2017): Edition 2 (December 2017)

Volume 21 (2017): Edition 1 (June 2017)

Volume 20 (2016): Edition 2 (December 2016)

Volume 20 (2016): Edition 1 (June 2016)

Volume 19 (2015): Edition 2 (December 2015)

Volume 19 (2015): Edition 1 (July 2015)

Volume 18 (2014): Edition 2 (December 2014)

Volume 18 (2014): Edition 1 (June 2014)

Volume 17 (2013): Edition 2 (December 2013)

Volume 17 (2013): Edition 1 (June 2013)

Détails du magazine
Format
Magazine
eISSN
2344-150X
Première publication
30 Jul 2013
Période de publication
2 fois par an
Langues
Anglais

Chercher

Volume 20 (2016): Edition 2 (December 2016)

Détails du magazine
Format
Magazine
eISSN
2344-150X
Première publication
30 Jul 2013
Période de publication
2 fois par an
Langues
Anglais

Chercher

10 Articles
access type Accès libre

Evaluation of Agro-Industrial Co-Products as Source of Bioactive Compounds: Fiber, Antioxidants and Prebiotic

Publié en ligne: 28 Dec 2016
Pages: 3 - 16

Résumé

Abstract

Agro-industrial co-products derived of fruit processing represents an important source of bioactive compounds as fiber, antioxidants and prebiotics. The objective of this work was to determine the content of fiber, antioxidant capacity and prebiotic activity of three flours obtained from commonly co-products (banana peel, apple peel, and carrot bagasse). The results showed a higher total fiber content in carrot bagasse, and lower in apple peel. Significantly differences were found in antioxidant activity. Fruit co-products flours were a suitable carbon source increasing specific growth rate with a reduction in duplication time as compared to glucose. The prebiotic activity was positive in the three co-products, all flours survived at pH 1.0 and showed resistance to simulated gastric acid for about 60 min. Banana peel, apple peel and carrot bagasse showed to be a good source of bioactive compounds as fiber and antioxidants and can be used as prebiotics for lactic acid bacteria.

Mots clés

  • agroindustrial co-products
  • fiber
  • antioxidants
  • prebiotic
access type Accès libre

Optimization the Process of Microencapsulation of Bifidobacterium bifidum BB01 by Box-Behnken Design

Publié en ligne: 28 Dec 2016
Pages: 17 - 28

Résumé

Abstract

The effects of cell suspension-alginate ratios, sodium erythorbate, and inulin on encapsulation yield of microcapsules of Bifidobacterium bifidum BB01 were studied by Box-Behnken design. The experimental results indicated that cell suspension-alginate ratios, sodium erythorbate and inulin had a significant impact on encapsulation yield, and the embedding yield could be enhanced significantly in the condition of 1:3 cell suspension-alginate ratios, 0.12% sodium erythorbate, and 6% inulin. The optimal embedding yields of microencapsulation of B. bifidum BB01 were observed to be 81.52%, that values were very close to the expected values 81.81%, so the method was effective.

Mots clés

  • BB01
  • optimization
  • microencapsulation
  • Box-Behnken design
access type Accès libre

Effect of Temperature, pH, Enzyme to Substrate Ratio, Substrate Concentration and Time on the Antioxidative Activity of Hydrolysates from Goat Milk Casein by Alcalase

Publié en ligne: 28 Dec 2016
Pages: 29 - 38

Résumé

Abstract

The effect of hydrolysis temperature (45, 50, 55, 60 and 65°C), pH (7.0, 7.5, 8.0, 8.5 and 9.0), enzyme to substrate (E/S) ratio (1.0, 1.5, 2.0, 2.5 and 3.0%), substrate concentration (2, 3, 4, 5 and 6%) and hydrolysis time (30-240min) on antioxidant peptides hydrolysated from goat’s milk casein by Alcalase was investigated using single factor experiment. In order to obtain high DPPH radical-scavenging activity, metal-chelating activity and superoxide radical scavenging activity, the optimal conditions were hydrolysis time of 150 min, temperature of 50°C, pH 8.0, E/S ratio of 2.0% and substrate concentration of 4.0%. The hydrolysis time, hydrolysis temperature, pH, E/S ratio and substrate concentration had a significant influence on degree of hydrolysis, metal-chelating activity, DPPH and superoxide radical scavenging activity on casein hydrolysate of goat milk by Alcalase, the results were beneficial for further provide theoretical basis for production of antioxidant peptides.

Mots clés

  • Alcalase
  • goat milk casein
  • enzymatic hydrolysis
  • antioxidative peptides
access type Accès libre

Chemical Composition and Antimicrobial Activity of Essential Oils from Black Pepper, Cumin, Coriander and Cardamom Against Some Pathogenic Microorganisms

Publié en ligne: 28 Dec 2016
Pages: 39 - 52

Résumé

Abstract

Four popular spices black pepper (Piper nigrum L.), cumin (Cuminum cyminum L.), coriander (Coriandrum sativum L.) and cardamom (Elettaria cardamomum) were analyzed for their oil composition by GC-MS. Thirty compounds were identified in the black pepper oil and the main components were β-caryophyllene (20.225 %), sabinene (18.054 %), limonene (16.924 %), α-pinene (9.171 %) and α-phellandrene (5.968 %). Twenty five compounds were identified in the cumin oil – cuminaldehyde (30.834 %), 3-caren-10-al (17.223 %), β-pinene (14.837 %), γ–terpinene (11.928 %), 2-caren-10-al (8.228 %) and pcymene (6.429 %). Twenty nine compounds were identified in the coriander oil – β-linalool (58.141 %), α-pinene (8.731 %), γ-terpinene (6.347 %) and p-cymene (5.227 %). Twenty nine compounds were identified in the cardamom oil – α-terpinyl acetate (39.032 %), eucalyptol (31.534 %), β-linalool (4.829 %), sabinene (4.308 %) and α-terpineol (4.127 %). The antimicrobial activity of essential oils against pathogenic (Escherichia coli ATCC 25922, Escherichia coli ATCC 8739, Salmonella sp. (clinical isolate), Staphylococcus aureus ATCC 6538P, Proteus vulgaris G) microorganisms by disc-diffusion method was examined. Gram-positive bacteria were more sensitive to the oils (inhibition zones being between 8 and 12.5 mm) and the minimum inhibitory concentration was more than 600 ppm; Gram-negative bacteria were less sensitive. The obtained essential oils are suitable for use as biopreservative agents.

Mots clés

  • essential oil
  • spices
  • chemical composition
  • GC-MS
  • antimicrobial activity
access type Accès libre

A Study of Food Enterprises’ Awareness and Behaviors for Social Responsibility

Publié en ligne: 28 Dec 2016
Pages: 53 - 64

Résumé

Abstract

This study is undertaken to evaluate and promote the Chinese food enterprises’ awareness and behaviors for social responsibility. In the survey, the researcher releases 500 copies of questionnaire to the senior managers in Chinese food enterprises. After excluding invalid respondents, the researcher gets 376 valid copies. Then the researcher conducts a descriptive statistical and factor analysis to the copies of questionnaire. The result shows that: firstly, Chinese food enterprises’ awareness of social responsibility is relatively poor; secondly, the majority of food enterprises fulfill their social responsibility passively. Based on the above conclusions, this paper proposes four paths to promote Chinese food enterprises to fulfill social responsibility better, i.e. establish the belief in social responsibility, expand the intensification of food business, make best use of the industrial association and strengthen the government supervision and regulation.

Mots clés

  • China
  • Food Enterprises
  • Social Responsibility
  • Awareness
  • Behaviors
  • Questionnaire Survey
access type Accès libre

Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

Publié en ligne: 28 Dec 2016
Pages: 65 - 84

Résumé

Abstract

Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology. The antinutritional, pasting and farinograph analyses of the optimum blends were evaluated. Bambara groundnut improved protein, fibre, ash and minerals contents; cassava starch improved swelling capacity, least gelation and pasting characteristics. The optimum blends CBC1 (70% cocoyam flour, 18.33% bambara groundnut flour, 11.67% cassava starch) and CBC2 (69.17% cocoyam flour, 16.67% bambara groundnut flour, 14.17% cassava starch). were comparable to wheat–based flour samples (60% wheat, 30% cocoyam, 10% bambara groundnut flours) and (72% wheat, 19% cocoyam, 9% bambara groundnut flours) in terms of pasting and farinograph analyses.

Mots clés

  • cassava starch
  • cocoyam flour
  • composite flour
  • optimised
  • viscoelastic
  • pasting characteristics
access type Accès libre

Effects of Sports Nutritional Beverages Containing Glycerinum on the Physical Functions of Bicyclists after Physical Activities

Publié en ligne: 28 Dec 2016
Pages: 85 - 94

Résumé

Abstract

This study aimed at providing a reference for the selection of energy tonics for sportsmen engaging in high-strength training and competitions by investigating the effects of the intake of beverages containing glycerinum before exercise at high temperature on the physical functions of bicyclists. Forty bicyclists were selected as research subjects and divided into a test group and a control group. The indexes such as urine volume, weight loss value, oxyhemoglobin saturation, blood lactic acid, nervous tension difference value and reaction time were detected after the sportsmen took different beverages. The conclusions were drawn after the data were analyzed by SPSS ver. 18.0. The research results demonstrated that, the intake of beverages containing glycerinum could reduce urine output and lower weight loss value, prolong the endurance riding time of bicyclists in high temperature environment, reduce the concentration of blood lactic acid, improve the aerobic exercise ability of sportsmen, relieve nervous tension and fatigue, and improve physical functions.

Mots clés

  • Glycerinum
  • sports nutritional beverage
  • exercise capacity
  • physical functions
access type Accès libre

Study on Transport Packages Used for Food Freshness Preservation based on ANSYS Thermal Analysis

Publié en ligne: 28 Dec 2016
Pages: 95 - 110

Résumé

Abstract

In recent years, as the Chinese consumption level increases, the consumption quantity of high-value fruits, vegetables and seafood products have been increasing year by year. As a consequence, the traffic volume of refrigerated products also increases yearly and the popularization degree of the cold-chain transportation enhances. A low-temperature environment should be guaranteed during transportation, thus there is about 40% of diesel oil should be consumed by the refrigerating system and the cold-chain transportation becomes very costly. This study aimed to explore a method that could reduce the cost of transport packages of refrigerated products. On the basis of the heat transfer theory and the fluid mechanics theory, the heat exchange through corrugated cases during the operation of refrigerating system was analyzed, the heat transfer process of corrugated cases and refrigerator van was theoretically analyzed and the heat balance equation of corrugated cases was constructed. Besides, this study simulated the temperature field of the corrugated box during transportation. The temperature of the goods was changed through different cooling temperature to calculate the minimum energy consumption, so as to achieve the best refrigeration transport packaging program.

Mots clés

  • Heat transfer theory
  • logistics transportation
  • ANSYS FLOTRAN
  • temperature distribution
access type Accès libre

Dynamic Mechanism of Population Transfer and its Effect on Food Industries Credit Systems

Publié en ligne: 28 Dec 2016
Pages: 111 - 120

Résumé

Abstract

Population transfer is a complicated social phenomenon which concerns the development of national welfare and people's livelihood and the credit system of the food production and processing industry. This study investigated the dynamic mechanism of population transfer and its effect on the food processing industry, applying theories like urbanization theory, regional imbalanced development theory, regional balanced development theory, comprehensive and coordinated development of urban and rural areas theory. Based on the practical situation of Henan province, the study offered some countermeasure suggestions for the existing problems in the credit systems of the food industry in Henan and discussed how to establish appropriate credit systems, thus to help food security and sustainable development of Henan.

Mots clés

  • population transfer
  • dynamic mechanism
  • credit system
  • urbanization
access type Accès libre

Study on the Effect of Asparagus Extracts on Promoting Metabolism of the Body

Publié en ligne: 28 Dec 2016
Pages: 121 - 130

Résumé

Abstract

This study aims to analyze the effective ingredients of asparagus extracts and the changes of vitamins content in mice body after the intake of asparagus extracts, thus to conclude the effect of asparagus extracts on body metabolism during exercises. Extracts were made into different concentrations of solution and given to the mice by intragastric administration. The content of micro-elements and vitamin groups in the mice body before and after the drug administration were detected respectively and biochemical index parameter values before and after swimming were measured respectively. Results showed that, 20 min after the drug administration, the content of blood lactic acid of the mice in the swimming experiment group decreased significantly. Besides, the content of muscle glycogen decreased and correspondingly the content of hepatic glycogen increased significantly (experiment group one and two: p < 0.01; experiment group 3: p < 0.05). Thus the ethanol extract solution of asparagus can effectively improve body metabolism.

Mots clés

  • asparagus extracts
  • exercise body
  • metabolism promotion
10 Articles
access type Accès libre

Evaluation of Agro-Industrial Co-Products as Source of Bioactive Compounds: Fiber, Antioxidants and Prebiotic

Publié en ligne: 28 Dec 2016
Pages: 3 - 16

Résumé

Abstract

Agro-industrial co-products derived of fruit processing represents an important source of bioactive compounds as fiber, antioxidants and prebiotics. The objective of this work was to determine the content of fiber, antioxidant capacity and prebiotic activity of three flours obtained from commonly co-products (banana peel, apple peel, and carrot bagasse). The results showed a higher total fiber content in carrot bagasse, and lower in apple peel. Significantly differences were found in antioxidant activity. Fruit co-products flours were a suitable carbon source increasing specific growth rate with a reduction in duplication time as compared to glucose. The prebiotic activity was positive in the three co-products, all flours survived at pH 1.0 and showed resistance to simulated gastric acid for about 60 min. Banana peel, apple peel and carrot bagasse showed to be a good source of bioactive compounds as fiber and antioxidants and can be used as prebiotics for lactic acid bacteria.

Mots clés

  • agroindustrial co-products
  • fiber
  • antioxidants
  • prebiotic
access type Accès libre

Optimization the Process of Microencapsulation of Bifidobacterium bifidum BB01 by Box-Behnken Design

Publié en ligne: 28 Dec 2016
Pages: 17 - 28

Résumé

Abstract

The effects of cell suspension-alginate ratios, sodium erythorbate, and inulin on encapsulation yield of microcapsules of Bifidobacterium bifidum BB01 were studied by Box-Behnken design. The experimental results indicated that cell suspension-alginate ratios, sodium erythorbate and inulin had a significant impact on encapsulation yield, and the embedding yield could be enhanced significantly in the condition of 1:3 cell suspension-alginate ratios, 0.12% sodium erythorbate, and 6% inulin. The optimal embedding yields of microencapsulation of B. bifidum BB01 were observed to be 81.52%, that values were very close to the expected values 81.81%, so the method was effective.

Mots clés

  • BB01
  • optimization
  • microencapsulation
  • Box-Behnken design
access type Accès libre

Effect of Temperature, pH, Enzyme to Substrate Ratio, Substrate Concentration and Time on the Antioxidative Activity of Hydrolysates from Goat Milk Casein by Alcalase

Publié en ligne: 28 Dec 2016
Pages: 29 - 38

Résumé

Abstract

The effect of hydrolysis temperature (45, 50, 55, 60 and 65°C), pH (7.0, 7.5, 8.0, 8.5 and 9.0), enzyme to substrate (E/S) ratio (1.0, 1.5, 2.0, 2.5 and 3.0%), substrate concentration (2, 3, 4, 5 and 6%) and hydrolysis time (30-240min) on antioxidant peptides hydrolysated from goat’s milk casein by Alcalase was investigated using single factor experiment. In order to obtain high DPPH radical-scavenging activity, metal-chelating activity and superoxide radical scavenging activity, the optimal conditions were hydrolysis time of 150 min, temperature of 50°C, pH 8.0, E/S ratio of 2.0% and substrate concentration of 4.0%. The hydrolysis time, hydrolysis temperature, pH, E/S ratio and substrate concentration had a significant influence on degree of hydrolysis, metal-chelating activity, DPPH and superoxide radical scavenging activity on casein hydrolysate of goat milk by Alcalase, the results were beneficial for further provide theoretical basis for production of antioxidant peptides.

Mots clés

  • Alcalase
  • goat milk casein
  • enzymatic hydrolysis
  • antioxidative peptides
access type Accès libre

Chemical Composition and Antimicrobial Activity of Essential Oils from Black Pepper, Cumin, Coriander and Cardamom Against Some Pathogenic Microorganisms

Publié en ligne: 28 Dec 2016
Pages: 39 - 52

Résumé

Abstract

Four popular spices black pepper (Piper nigrum L.), cumin (Cuminum cyminum L.), coriander (Coriandrum sativum L.) and cardamom (Elettaria cardamomum) were analyzed for their oil composition by GC-MS. Thirty compounds were identified in the black pepper oil and the main components were β-caryophyllene (20.225 %), sabinene (18.054 %), limonene (16.924 %), α-pinene (9.171 %) and α-phellandrene (5.968 %). Twenty five compounds were identified in the cumin oil – cuminaldehyde (30.834 %), 3-caren-10-al (17.223 %), β-pinene (14.837 %), γ–terpinene (11.928 %), 2-caren-10-al (8.228 %) and pcymene (6.429 %). Twenty nine compounds were identified in the coriander oil – β-linalool (58.141 %), α-pinene (8.731 %), γ-terpinene (6.347 %) and p-cymene (5.227 %). Twenty nine compounds were identified in the cardamom oil – α-terpinyl acetate (39.032 %), eucalyptol (31.534 %), β-linalool (4.829 %), sabinene (4.308 %) and α-terpineol (4.127 %). The antimicrobial activity of essential oils against pathogenic (Escherichia coli ATCC 25922, Escherichia coli ATCC 8739, Salmonella sp. (clinical isolate), Staphylococcus aureus ATCC 6538P, Proteus vulgaris G) microorganisms by disc-diffusion method was examined. Gram-positive bacteria were more sensitive to the oils (inhibition zones being between 8 and 12.5 mm) and the minimum inhibitory concentration was more than 600 ppm; Gram-negative bacteria were less sensitive. The obtained essential oils are suitable for use as biopreservative agents.

Mots clés

  • essential oil
  • spices
  • chemical composition
  • GC-MS
  • antimicrobial activity
access type Accès libre

A Study of Food Enterprises’ Awareness and Behaviors for Social Responsibility

Publié en ligne: 28 Dec 2016
Pages: 53 - 64

Résumé

Abstract

This study is undertaken to evaluate and promote the Chinese food enterprises’ awareness and behaviors for social responsibility. In the survey, the researcher releases 500 copies of questionnaire to the senior managers in Chinese food enterprises. After excluding invalid respondents, the researcher gets 376 valid copies. Then the researcher conducts a descriptive statistical and factor analysis to the copies of questionnaire. The result shows that: firstly, Chinese food enterprises’ awareness of social responsibility is relatively poor; secondly, the majority of food enterprises fulfill their social responsibility passively. Based on the above conclusions, this paper proposes four paths to promote Chinese food enterprises to fulfill social responsibility better, i.e. establish the belief in social responsibility, expand the intensification of food business, make best use of the industrial association and strengthen the government supervision and regulation.

Mots clés

  • China
  • Food Enterprises
  • Social Responsibility
  • Awareness
  • Behaviors
  • Questionnaire Survey
access type Accès libre

Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

Publié en ligne: 28 Dec 2016
Pages: 65 - 84

Résumé

Abstract

Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology. The antinutritional, pasting and farinograph analyses of the optimum blends were evaluated. Bambara groundnut improved protein, fibre, ash and minerals contents; cassava starch improved swelling capacity, least gelation and pasting characteristics. The optimum blends CBC1 (70% cocoyam flour, 18.33% bambara groundnut flour, 11.67% cassava starch) and CBC2 (69.17% cocoyam flour, 16.67% bambara groundnut flour, 14.17% cassava starch). were comparable to wheat–based flour samples (60% wheat, 30% cocoyam, 10% bambara groundnut flours) and (72% wheat, 19% cocoyam, 9% bambara groundnut flours) in terms of pasting and farinograph analyses.

Mots clés

  • cassava starch
  • cocoyam flour
  • composite flour
  • optimised
  • viscoelastic
  • pasting characteristics
access type Accès libre

Effects of Sports Nutritional Beverages Containing Glycerinum on the Physical Functions of Bicyclists after Physical Activities

Publié en ligne: 28 Dec 2016
Pages: 85 - 94

Résumé

Abstract

This study aimed at providing a reference for the selection of energy tonics for sportsmen engaging in high-strength training and competitions by investigating the effects of the intake of beverages containing glycerinum before exercise at high temperature on the physical functions of bicyclists. Forty bicyclists were selected as research subjects and divided into a test group and a control group. The indexes such as urine volume, weight loss value, oxyhemoglobin saturation, blood lactic acid, nervous tension difference value and reaction time were detected after the sportsmen took different beverages. The conclusions were drawn after the data were analyzed by SPSS ver. 18.0. The research results demonstrated that, the intake of beverages containing glycerinum could reduce urine output and lower weight loss value, prolong the endurance riding time of bicyclists in high temperature environment, reduce the concentration of blood lactic acid, improve the aerobic exercise ability of sportsmen, relieve nervous tension and fatigue, and improve physical functions.

Mots clés

  • Glycerinum
  • sports nutritional beverage
  • exercise capacity
  • physical functions
access type Accès libre

Study on Transport Packages Used for Food Freshness Preservation based on ANSYS Thermal Analysis

Publié en ligne: 28 Dec 2016
Pages: 95 - 110

Résumé

Abstract

In recent years, as the Chinese consumption level increases, the consumption quantity of high-value fruits, vegetables and seafood products have been increasing year by year. As a consequence, the traffic volume of refrigerated products also increases yearly and the popularization degree of the cold-chain transportation enhances. A low-temperature environment should be guaranteed during transportation, thus there is about 40% of diesel oil should be consumed by the refrigerating system and the cold-chain transportation becomes very costly. This study aimed to explore a method that could reduce the cost of transport packages of refrigerated products. On the basis of the heat transfer theory and the fluid mechanics theory, the heat exchange through corrugated cases during the operation of refrigerating system was analyzed, the heat transfer process of corrugated cases and refrigerator van was theoretically analyzed and the heat balance equation of corrugated cases was constructed. Besides, this study simulated the temperature field of the corrugated box during transportation. The temperature of the goods was changed through different cooling temperature to calculate the minimum energy consumption, so as to achieve the best refrigeration transport packaging program.

Mots clés

  • Heat transfer theory
  • logistics transportation
  • ANSYS FLOTRAN
  • temperature distribution
access type Accès libre

Dynamic Mechanism of Population Transfer and its Effect on Food Industries Credit Systems

Publié en ligne: 28 Dec 2016
Pages: 111 - 120

Résumé

Abstract

Population transfer is a complicated social phenomenon which concerns the development of national welfare and people's livelihood and the credit system of the food production and processing industry. This study investigated the dynamic mechanism of population transfer and its effect on the food processing industry, applying theories like urbanization theory, regional imbalanced development theory, regional balanced development theory, comprehensive and coordinated development of urban and rural areas theory. Based on the practical situation of Henan province, the study offered some countermeasure suggestions for the existing problems in the credit systems of the food industry in Henan and discussed how to establish appropriate credit systems, thus to help food security and sustainable development of Henan.

Mots clés

  • population transfer
  • dynamic mechanism
  • credit system
  • urbanization
access type Accès libre

Study on the Effect of Asparagus Extracts on Promoting Metabolism of the Body

Publié en ligne: 28 Dec 2016
Pages: 121 - 130

Résumé

Abstract

This study aims to analyze the effective ingredients of asparagus extracts and the changes of vitamins content in mice body after the intake of asparagus extracts, thus to conclude the effect of asparagus extracts on body metabolism during exercises. Extracts were made into different concentrations of solution and given to the mice by intragastric administration. The content of micro-elements and vitamin groups in the mice body before and after the drug administration were detected respectively and biochemical index parameter values before and after swimming were measured respectively. Results showed that, 20 min after the drug administration, the content of blood lactic acid of the mice in the swimming experiment group decreased significantly. Besides, the content of muscle glycogen decreased and correspondingly the content of hepatic glycogen increased significantly (experiment group one and two: p < 0.01; experiment group 3: p < 0.05). Thus the ethanol extract solution of asparagus can effectively improve body metabolism.

Mots clés

  • asparagus extracts
  • exercise body
  • metabolism promotion

Planifiez votre conférence à distance avec Sciendo