自製蔬果酵素協助肝臟代謝乙醇配方

Please use this identifier to cite or link to this item: https://dyhuir.dyhu.edu.tw/ir/handle/987654321/1130

Title:	自製蔬果酵素協助肝臟代謝乙醇配方
Other Titles:	Homemade Fruit And Vegetables Enzymes Formula Help The Liver Metabolism Of Ethanol
Authors:	周美宏
Contributors:	許延年
Keywords:	酵素;酒精代謝;酒後駕車;醒酒;肝臟;enzymes;alcohol metabolism;drunk driving;sobering up;liver
Date:	2015
Issue Date:	2015-10-30T07:09:12Z
Publisher:	經國管理暨健康學院;健康產業管理研究所
Abstract:	「敬酒文化」是宴會上的一種儀式，飯局中，杯觥交錯間飲下過量的酒精，而許多愛喝酒的駕駛人又忽略了喝酒後開車的嚴重性，因酒醉或酒後駕車造成過失傷害，甚至致死之案例時有所聞，更加突顯了酒精的危險，及酒後行車安全的重要性。由於酒精代謝時需要用到人體內大量的酵素(酶)，故提出假設，植物性酵素是否可以加速酒精代謝，達到解酒的效果，以自製6種不同組合之蔬果酵素，分別以A酵素、B酵素、C酵素、D酵素、E酵素、F酵素命名之，請受試者飲酒後或飲酒前，飲用一杯蔬果酵素，觀察是否能解緩酒精中毒症狀，或是降低酒精吹氣測試檢驗值，實驗結果發現蔬果酵素在人體中確實有助於降低酒測值，並且減緩酒精中毒症狀，其中A、B酵素中，以A酵素使酒精吹氣濃度下降最多。C、D酵素中，C酵素較D酵素更快將吹氣酒精濃度降至0%，但D酵素較C酵素更能讓濃度較高的酒精值下降。E酵素與F酵素中，F酵素更能使酒精濃度大幅度的下降。綜合來說，A~F酵素都能使酒精濃度下降，只是因配方不同，使酒精濃度下降的時間及效果也不同。說明蔬果酵素確實能輔助人體中多種自體酵素來幫助酒精代謝，減少酒精中毒症狀，進而能減少酒醉引起的社會問題。 Toasting custom is a ritual performed in banquets. At a dinner party, one often consumes excess alcohol after several passages of wine cups, and many drivers ignore the consequences of drunk driving. Accidents, and even death, caused by negligience and drunk driving are heard about from time to time, clearly indicating the danger of alcohol and importance of safe driving. Alcohol metabolism in the human body needs a large amount of enzymes; therefore, we proposed a hypothesis that vegetable enzymes can accelerate alcohol metabolism to dispel the effects of alcohol. We named 6 different self-made combinations of vegetable and fruit enzymes as enzymes A, B, C, D, E, and F. The subjects were instructed to consume a cup of vegetable and fruit enzyme before and after drinking to assess whether the enzyme contributed to a decrease in alcohol levels and provided relief from alcohol poisoning symptoms. The results showed that enzyme A decreased alcohol levels in the breath to a greater extent than enzyme B. On comparing enzymes C and D, enzyme C more rapidly decreased alcohol levels in the breath to 0%, whereas enzyme D was more effective in decreasing alcohol levels at a higher concentration. Between enzymes E and F, enzyme F decreased alcohol levels to a greater extent. In summary, enzymes A–F all decreased alcohol levels, although the duration of effects and degree of effectiveness varied because of varying formulae. These findings suggest that vegetable and fruit enzymes can assist multiple enzymes in the human body in alcohol metabolism and that they can decrease alcohol poisoning symptoms. This can alleviate social issues associated with drinking.
Relation:	43頁
Appears in Collections:	[thesis] 103 thesis

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