抄録
The effects of Chios mastic gum (Pistacia lentiscus var. Chia) and exercise on physical characteristics, blood lipid markers, insulin resistance, and hepatic function were investigated in healthy, non-smoking Japanese men aged ≥ 40 years. Participants were allocated to control (C, 5 g/day placebo powder, n = 7), mastic (M, 5 g/day mastic powder, n = 7), or mastic plus physical activity groups (M + PA, 5 g/day mastic powder and 30-min exercise three times/week, n = 7), and measurements were taken at baseline, 3 and 6 months. Serum triglycerides were significantly reduced at 3 months in M and M + PA compared with C (P < 0.05). Serum insulin and homeostatic model assessment of insulin resistance values were significantly reduced at 3 and 6 months in M + PA, and at 6 months in M, compared with C (P < 0.05). These results indicate that Chios mastic gum intake for 6 months reduced serum triglyceride and insulin concentrations, and additional exercise enhanced the effect on insulin.
| 元の言語 | English |
|---|---|
| ページ（範囲） | 773-780 |
| ページ数 | 8 |
| ジャーナル | Food Science and Biotechnology |
| 巻 | 27 |
| 発行部数 | 3 |
| DOI | |
| 出版物ステータス | Published - 2018 6 1 |
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ASJC Scopus subject areas
- Biotechnology
- Food Science
- Applied Microbiology and Biotechnology
これを引用
Effects of Chios mastic gum and exercise on physical characteristics, blood lipid markers, insulin resistance, and hepatic function in healthy Japanese men. / Fukazawa, Tomoko; Smyrnioudis, Ilias; Konishi, Masayuki; Takahashi, Masaki; Kim, Hyeon Ki; Nishimaki, Mio; Xiang, Mi; Sakamoto, Shizuo.
：: Food Science and Biotechnology, 巻 27, 番号 3, 01.06.2018, p. 773-780.研究成果: Article
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TY - JOUR
T1 - Effects of Chios mastic gum and exercise on physical characteristics, blood lipid markers, insulin resistance, and hepatic function in healthy Japanese men
AU - Fukazawa, Tomoko
AU - Smyrnioudis, Ilias
AU - Konishi, Masayuki
AU - Takahashi, Masaki
AU - Kim, Hyeon Ki
AU - Nishimaki, Mio
AU - Xiang, Mi
AU - Sakamoto, Shizuo
PY - 2018/6/1
Y1 - 2018/6/1
N2 - The effects of Chios mastic gum (Pistacia lentiscus var. Chia) and exercise on physical characteristics, blood lipid markers, insulin resistance, and hepatic function were investigated in healthy, non-smoking Japanese men aged ≥ 40 years. Participants were allocated to control (C, 5 g/day placebo powder, n = 7), mastic (M, 5 g/day mastic powder, n = 7), or mastic plus physical activity groups (M + PA, 5 g/day mastic powder and 30-min exercise three times/week, n = 7), and measurements were taken at baseline, 3 and 6 months. Serum triglycerides were significantly reduced at 3 months in M and M + PA compared with C (P < 0.05). Serum insulin and homeostatic model assessment of insulin resistance values were significantly reduced at 3 and 6 months in M + PA, and at 6 months in M, compared with C (P < 0.05). These results indicate that Chios mastic gum intake for 6 months reduced serum triglyceride and insulin concentrations, and additional exercise enhanced the effect on insulin.
AB - The effects of Chios mastic gum (Pistacia lentiscus var. Chia) and exercise on physical characteristics, blood lipid markers, insulin resistance, and hepatic function were investigated in healthy, non-smoking Japanese men aged ≥ 40 years. Participants were allocated to control (C, 5 g/day placebo powder, n = 7), mastic (M, 5 g/day mastic powder, n = 7), or mastic plus physical activity groups (M + PA, 5 g/day mastic powder and 30-min exercise three times/week, n = 7), and measurements were taken at baseline, 3 and 6 months. Serum triglycerides were significantly reduced at 3 months in M and M + PA compared with C (P < 0.05). Serum insulin and homeostatic model assessment of insulin resistance values were significantly reduced at 3 and 6 months in M + PA, and at 6 months in M, compared with C (P < 0.05). These results indicate that Chios mastic gum intake for 6 months reduced serum triglyceride and insulin concentrations, and additional exercise enhanced the effect on insulin.
KW - Chios mastic gum
KW - HOMA-IR
KW - Insulin
KW - Physical activity
KW - Triglycerides
UR - http://www.scopus.com/inward/record.url?scp=85047665923&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85047665923&partnerID=8YFLogxK
U2 - 10.1007/s10068-018-0307-3
DO - 10.1007/s10068-018-0307-3
M3 - Article
AN - SCOPUS:85047665923
VL - 27
SP - 773
EP - 780
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
SN - 1226-7708
IS - 3
ER -