饮食发酵蓝叶茶对睡眠的影响:一项随机双盲受控试验
Kentaro Shoji1, Yui Kitajima1, Tomonori Yuasa2
1Department of Food Science, Faculty of Home Economics, Otsuma Women's University, 12 Sanbancho, Chiyoda-ku, Tokyo, 102-8357 Japan. shoji@otsuma.ac.jp.
Food & function
|April 8, 2025
概括
在健康的成年人中,发酵蓝叶茶显著提高了睡眠效率,并减少了入睡后的清醒. 这种饮食干预可以提高睡眠质量和整体幸福感.
科学领域:
- 营养科学 营养科学
- 睡眠医学 睡眠医学
- 植物化学 植物化学
背景情况:
- 睡眠障碍很普遍,影响整体健康和生活质量.
- 蓝的叶子含有生物活性化合物,包括超氧化物,具有潜在的健康益处.
- 发酵可以提高植物化合物的生物可用性和有效性.
研究的目的:
- 研究饮食发酵蓝叶茶对健康成年人睡眠质量的影响.
- 评估经过发酵蓝叶茶的饮用后的客观和主观睡眠指标.
- 探索超酸在调解睡眠改善中的潜在作用.
主要方法:
- 一项为期3周的双盲随机对照试验,涉及50名健康参与者.
- 参与者每天三次饮用发酵的蓝叶茶 (含有过酸) 或安慰剂.
- 睡眠质量使用动图 (客观) 和Oguri-Shirakawa-Azumi睡眠库存MA (OSA-MA) (主观) 来评估.
主要成果:
- 与安慰剂组相比,活跃组的睡眠效率显著提高,睡眠开始后 (WASO) 的清醒率较低.
- 在3周后观察到睡眠效率的改善,在2周的茶饮后减少了WASO.
- 主观睡眠开始和维持在一周内得到改善,与客观发现相关.
结论:
- 饮食发酵蓝叶茶,富含过氧化物,对睡眠质量产生积极影响.
- 这些发现表明,一种机制涉及增加的血清和黑色素水平,促进非快速眼动睡眠.
- 定期摄入可能是改善日常睡眠质量和提高生活质量的可行策略.
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