著者
Hiroko Kunikata Kumi Watanabe Makoto Miyoshi Tetsuya Tanioka
出版者
徳島大学医学部
雑誌
The Journal of Medical Investigation (ISSN:13431420)
巻号頁・発行日
vol.59, no.1,2, pp.206-212, 2012 (Released:2012-03-08)
参考文献数
16
被引用文献数
7 29

This study examined the effects of hand massage on autonomic activity, anxiety, relaxation and sense of affinity by performing it to healthy people before applying the technic in actual clinical practice. Findings were showed below: 1) the significant increase in the pNN50 and the significant decrease in the heart rate meant the intervention of massage increased the autonomic nervous activity, improved the parasympathetic nerve activity and reduced the sympathetic nerve activity. This means the subjects were considered to be in a state of relaxation. 2) Salivary α amylase has been reported as a possible indicator for sympathetic nerve activity. In this study, there was no significant difference in the salivary α amylase despite a decrease after massage. 3) State anxiety score is temporal situational reactions while being in the state of anxiety and this score decreased significantly after massage. 4) The level of willingness to communicate with other person and the sense of affinity toward the massage-performer had a positive change of 70 percent. From this, it can be considered that a comfortable physical contact between a patient and a nursing profession, who are in a supported-supportive relationship, leads to an effect of shortening the gap in their psychological distance. J. Med. Invest. 59: 206-212, February, 2012
著者
Kenichi Tanabe Kumi Watanabe Asuka Okuda Sadako Nakamura Tsuneyuki Oku
出版者
Japanese Society for Food Science and Technology
雑誌
Food Science and Technology Research (ISSN:13446606)
巻号頁・発行日
pp.FSTR-D-22-00059, (Released:2022-08-19)

In this study, we developed a functional sweet that has a suppressive effect on plasma glucose elevation while taking the taste characteristics of barley bran obtained through a novel milling method, as well as preference, into account. The experiment was conducted with 10 healthy female subjects using a within-subject, cross-over study design. Baked doughnuts were made using barley bran (test sweet) and wheat flour (control sweet). Compared with the control, once baked doughnuts with barley bran were consumed, there was a reduction in peak plasma glucose elevation and insulin secretion (p < 0.05), as well as a significantly lower area under the curve (p < 0.05). According to sensory evaluation results, no significant difference in subjects’ preference for baked doughnuts was observed across all items. The findings imply that highly appealing sweets may aid in the prevention of lifestyle-related diseases such as type 2 diabetes.