Yung-Kai Lin¹, Bo Han Wu², Yung-Hsiang Lin³ and Chi-Fu Chiang³*

¹Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung, Taiwan. Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan. Graduate Institute of Biomedical Engineering, National Chung, Hsing University, Taichung, Taiwan

²Department of Recreation Sport and Health Promotion, National Pingtung University of Science and Technology, Pingtung, Taiwan

³Research and Design Center, TCI CO., Ltd., Taipei, Taiwan

*Corresponding Author: Chi-Fu Chiang, Research and Design Center, TCI CO., Ltd., Taipei, Taiwan.

Received: June 30, 2022; Published: September 22, 2022

Abstract

Recent studies indicated that salmon egg, brown rice, and snow fungus had antioxidant and anti-aging properties. However, there were not much studies on clinical. Therefore, the objective of this study was focused on the formula beverage included salmon egg, brown rice and snow fungus to evaluate its antioxidant and anti-aging properties. In this study, the formula beverage was used to treat neuroblastoma cell line, SH-SY5Y cells, and examined mitochondrial activity, antioxidant ability. 51 subjects were divided into a placebo group (n = 27) and a formula beverage group (n = 24) for 8 weeks and then examined blood biochemistry at 0, 8 weeks. The results indicated that formula beverage increased mitochondrial activity and decreased oxidative stress in vitro. In clinical, the formula beverages increased antioxidant-sulfur compounds (f-Thiols), decreased oxidative damage marker (HsCRP) compared to the placebo group, and improved anti-aging-related genes (CCT2 and CCT7) and depression. In conclusion, formula beverage combined salmon egg with brown rice, snow fungus had antioxidant and anti-aging effects.

Keywords: Anti-Aging; Salmon Egg; Brown Rice; Snow Fungus; Oxidative Stress

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Citation

Citation: Chi-Fu Chiang., et al. “Consumption of Formulated Beverages Including Salmon Eggs, Brown Rice, and Snow Fungus Improved Aging and Enhanced Antioxidant Capacity". Acta Scientific Nutritional Health 6.10 (2022): 43-48.

Copyright

Copyright: © 2022 Chi-Fu Chiang., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.