연구논문 : 콜라겐과 난백 및 식초의 복합식이가 혈액 성분 및 손톱의 아미노산에 미치는 영향
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영문초록
This study was performed to examined the variation of contents of collagen, albumin, ferritin in blood and the change of amino acid content of nails of female adults, aged 40 to 60 who presumed to be hypochlorhydria and to be easily broken in their finger nails because aging began. This study was conducted for 12 weeks dietary experiment to 11 people in each group by categorizing into Complex Diet group of Collagen+Egg White+Vinegar, Single Diet group of Collagen+Egg White+Vinegar. The results showed that Complex Diet group of Collagen+Egg White+Vinegar(C+EW+V), increased 5.7 times more increased variation of collagen level in blood of Collagen(C) group, 1.2 times of Collagen+Vinegar(C+V) group, 8.1 times that of Egg White(EW) group, 3.0 times that of Collagen+ Egg White(C+EW) group, and 1.3 times that of Egg White+Vinegar(EW+V) group. As for a albumin level and ferritin levels in blood, Complex Diet group of Collagen+Egg White+Vinegar(C+EW+V) was the highest. The results showed that Complex Diet group of Collagen+Egg White+Vinegar (C+EW+V) increased 3.3 times increased variation of nail amino acid of Collagen(C) group, 1.7 times that of Collagen+Vinegar group(C+V), 3.8 times that of Egg White(EW) group, 2.7 times that of Collagen+Egg White group(C+EW), and 2.1 times that of Egg White+Vinegar group(EW+V), which found that increased amount of amino acid in Complex Diet group of Collagen+Egg White+Vinegar(C+EW+V) was the most.
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