臺灣博碩士論文加值系統

第一單元
烏龍茶對糖尿病患血糖之影響研究
摘要
茶是歷史悠久的飲品，人類從很早以前就體驗到茶的藥用效果，知道在茶葉中含有獨特的
成份，其中，帶澀味的兒茶素類約佔茶可溶成份的一半，文獻指出，其能清除自由基，具
有很強的抗氧化效用。故本研究目的在探討烏龍茶對糖尿病患血糖濃度之影響。
實驗採禁食血糖大於126 mg/dl之男性或停經後女性為受試者，採隨機交叉試驗方式將其分
成二組，分別為對照組及烏龍茶組，每組男性與女性分別為10名及7名。實驗期間，測量其
飲食熱量、活動量、體位變化並進行飲食調查(包括連續3天飲食記錄、飲食頻率問卷及飲
食特性)，於實驗第0、4、6及10週進行血液生化值的測定。
結果顯示，烏龍茶組的禁食血糖(fasting blood sugar，FBS)、醣化蛋白質(fructosamine
)、三酸甘油酯(triglyceride)的血液生化測定值顯著較對照組低(p<0.05)，表示烏龍茶的
供給，有改善糖尿病患血糖值，而在飲食熱量、活動量、體位測量及膳食調查方面，烏龍
茶組及對照組則無達到顯著差異。。
綜合本實驗結果可知，給予糖尿病患補充烏龍茶，可抑制血糖、血脂質濃度的上升，延緩
糖尿病併發症的進行。
第二單元
大豆水解蛋白鍵結磷脂質對高膽固醇血症病患血脂質之影響研究
摘要
根據流行病學研究指出，日本及中國其豆類攝取量皆高於西方國家，其動脈粥狀硬化症及
心血管疾病之罹患率有較低的趨勢，而高膽固醇血症為致動脈粥狀硬化症及心血管疾病的
主要因子。並也提出西方人的動脈粥狀硬化症及心血管疾病發生的機率比東方人高出二倍
以上，他們均認為這與攝食大豆食品有密切關係。而大豆中的異黃酮素(isoflavones)可能
是預防動脈粥狀硬化症及心血管疾病的重要因子之一，在體內及體外試驗也指出大豆中的
異黃酮素對於動脈粥狀硬化症及心血管疾病可能有抑制的作用。本研究的目的在探討大豆
異黃酮素對高膽固醇血症患者血脂質之影響。
實驗採血清膽固醇濃度大於230 mg/dl之男性為受試者，以雙盲、隨機分配方式將其分成三
組，分別為大豆水解蛋白鍵結磷脂質6g組(SPHP 6 g)、大豆水解蛋白鍵結磷脂質3 g組(
SPHP 3 g)及安慰劑組(Casein 6g)，每組分別為7名、8名及7名。實驗期間，測量其飲食熱
量、活動量、體位變化並進行飲食調查。在實驗第0、4、8、12及14週進行血液生化值的測
定。
結果顯示，SPHP 6 g及SPHP 3 g組之總膽固醇( total cholesterol，T-C ) 、三酸甘油
脂( triglyceride，TG )、低密度脂蛋白( low density lipoprotein，LDL )的血液生化
測定值顯著較Casein組低(p < 0.05)；高密度脂蛋白( high density lipoprotein，HDL)
的血液生化測定值顯著較Casein組高(p<0.05)。在飲食熱量、活動量、體位測量及飲食調
查方面，SPHP 6 g及SPHP 3 g及Casein組則無達到顯著差異。
綜合本實驗結果可知，藉由大豆水解蛋白鍵結磷脂質的供給，能有效改善高膽固醇血症血
脂質之濃度，延緩併發症的進行，進而降低動脈粥狀硬化症及心血管疾病發生的機率。
第三單元
n-6多元不飽和脂肪酸對高膽固醇血症病患血脂質之影響研究
摘要
低密度脂蛋白的氧化修飾，被認為涉及早期動脈血管粥狀硬化之發生。已有文獻指出，可
以藉由改變脂肪酸的組成抑制低密度脂蛋白的氧化修飾，以降低動脈粥狀硬化發生之機率
及減緩進一步的傷害。故本實驗為探討高膽固醇血症之病因與其飲食型態之相關性，以及
補充n-6多元不飽和脂肪酸對其症狀之改善效果。
實驗採血清膽固醇濃度大於230 mg/dl之男性或停經後女性為受試者，採隨機交叉試驗方式
將其分成二組，分別為對照組及實驗組，每組男性與女性分別為5名及3名。實驗期間，測
量其飲食熱量、活動量、體位變化並進行飲食調查(包括連續3天飲食記錄、飲食頻率問卷)
，於實驗第0、4、8及12週進行血液生化值的測定。
結果顯示，實驗組之總膽固醇(total cholesterol，T-C)、低密度脂蛋白(Low Density
Lipoprotein；LDL)的血液生化測定值顯著較對照組低(p<0.05)。在飲食熱量、活動量、體
位測量及飲食調查方面，對照組及實驗組則無達到顯著差異。
綜合本實驗結果可知，補充n-6多元不飽和脂肪酸，能有效改善高膽固醇血症血脂質之濃度
，延緩併發症的進行，進而降低動脈粥狀硬化症及心血管疾病發生的機率。

(1)Effects of oolong tea on blood sugar of diabetes mellitus
patients
Abstract
Tea is a kind of drink possessing historical value. From the very beginning,
humans had already been aware of the significance of its therapy effects
stemming from a sort of unique ingredient out of the tea. The documents
indicate that the bitter catechins, the half part of the solvable component
extracting from the tea, can effectively eliminate free radical so as to
prevent any oxidation from occurring. Therefore the purpose of this research
is to discover the effect on blood sugar levels of diabetes mellitus patients
after treatement with oolong tea.
Twenty free-living male subjects and 14 postmenopausal female subjects were
recruited for this randomized crossover study. All subjects were screened
carefully to ensure that their fasting blood sugar > 126mg/dl. Male and Female
subjects were randomly assigned to either control or oolong tea group evenly.
During the experimental periods, the dietary calories, activity test, the
varity of anthropometric and dietary survey containing the continuous three-
days dietary record, dietary frequency questionnaire and food intake
characteristics. In addition, their blood''s biochemical data was measured in
the 0th, 4th, 6th and 10th weeks.
Results showed fasting blood sugar, fructosamine and triglyceride in the blood''
s biochemical values were significantly (p<0.05) lower　 compared to the
control group. Thus, oolong tea can help diabetes mellitus patients achieve
control of blood sugar levels. No differences were found in the dietary
calories, activity test, the varity of anthropometric and dietary survey
between oolong tea and control group.
Overall, these results indicate that the diabetes mellitus patients were
given oolong tea can ease the increase of blood sugar and lipid concentration
and delay the process of complication.
(2)Effects of soy protein hydrolyzate with bound phospholipids on
hypercholesterolemia patients blood-lipid concentration
Abstract
According to the epidemiological research, the intake of soybean products in
Japan and China where they had a lower incidence of Atheroscletosis (ASC) and
Cardiovasculae disease (CAD) was larger than that of the Western nations. And
the cholesterolemia is the major factor of Atheroscletosis and Cardiovasculae
disease. It is also noticed that the Westerners have a higher probability of
suffering form Atheroscletosis and Cardiovasculae disease than the Easterners
by two times. They thought the casue probably must be related with the intake
of soybean products. The isoflavones of soybean may be the major factor in the
prevention of Atheroscletosis and Cardiovasculae disease. In vivo and in vitro
experiments also indicated the inhibitory effects of soybean isoflavones
Atheroscletosis and Cardiovasculae disease. The purpose of research was to
find out the effect of soybean isoflavones on cholesterolemia patient blood-
lipid concentration.
The samples we used in this experiment came from those male subjects with
serum cholesterol concentration＞230 mg/dl. They were divited into three
groups by the design of randomized controlled double-blind experiment. Each
group is composed of 7 male given SPHP 6g, 8 male given SPHP 3g and 7 male
given placebo(casein) invidually. During the experiment, measuring the amount
of their dietary calories, activity test and the vality of anthropometric
along with their dietary survey included the continuous three-days dietary
record , dietary
frequency questionnaire and food intake characteristics. In addition, their
blood biochemical was measured in the 0th, 4th, 8th , 12th and 14th weeks.
In accordance with the result, the amount of total cholesterol, triglyceride
and low density lipoprotein cholesterol concentration of SPHP 6 g and SPHP 3g　
group is apparently less than that of the placebo(casein)group (p<0.05).　The
amount of high density lipoprotein concentration of SPHP 6g and SPHP 3g group
is obviously more than that of the placebo(casein) group (p<0.05). Finally, we
see no significant difference resulting from the amount of dietary calories,
activity test and anthropometric measurement along with their dietary survey
between three groups.
Combined with those points demonstrated above, we can make the conclusion to
supply soy protein hydrolyzate with bound phospholipids for the cholesterolemia
can help delay the complication of the cholesterolemia period so as to decline
the occurring ratio of Atheroscletosis and Cardiovasculae disease.
(3)Effects of n-6 polyunsaturated fatty acids on hypercholesterolemia patients
blood lipid concentration
Abstract
The oxidative modification of low-density lipoprotein (LDL) has been
implicated in the pathogenesis of atherosclerosis. The documents indicate that
changing fatty acid composit can inhibit Oxidative modification of low density
lipoprotein (LDL), reduce the chances of early atherogenesis and slow down the
progression to advanced stage. Therefore the purpose of this research is to
discover the effect of hypercholesterolemia-related dietary pattern and the
effectiveness of n-6 polyunsaturated fatty acids supplementation on clinical
improvement.
Ten free-living male subjects and 6 postmenopausal female subjects were
recruited for this randomized crossover study. All subjects were screened
carefully to ensure that their serum cholesterol concentration > 230 mg/dl.
Male and Female subjects were randomly assigned to a test group or control
group. During the experimental periods, the dietary calories, activity test,
the varity of anthropometric and dietary survey containing the continuous
three-days dietary record, dietary frequency questionnaire and food intake
characteristics. In addition, their blood''s biochemical data was measured in
the 0th, 4th, 8th and 12th weeks.
Results showed the blood’s biochemical data of total cholesterol(TC) and low
density lipoprotein(LDL) in the test group were significantly (p<0.05) lower
compared to the control group. No differences were found in the dietary
calories, activity test, the varity of anthropometric and dietary survey
between test and control group.
Overall, these results indicate that the hypercholesterolemia patients who
were treated with n-6 polyunsaturated fatty acids can help ease the increase
of blood lipid concentration, delay the process of complication　and further
decrease the chances of Atheroscletosis and Cardiovasculae disease.

第一單元烏龍茶對糖尿病患血糖之影響研究
　　　　　　　　　　　　　目錄
　　　　　　　　　　　　　　　　　　　　　　　　　　　　　頁次
中文摘要…………………………………………………………………　Ⅱ
英文摘要…………………………………………………………………　Ⅲ
目錄………………………………………………………………………　Ⅴ
表目次……………………………………………………………………　Ⅸ
圖目次……………………………………………………………………　Ⅹ
附錄目次…………………………………………………………………　ⅩⅠ
第一章 緒論……………………………………………………………　1
第一節 前言………………………………………………………………　1
第二節 研究緣起…………………………………………………………　2
第三節 研究目的…………………………………………………………　2
第二章　 文獻回顧………………………………………………………　3
第一節 茶的簡介…………………………………………………………　3
一 茶的生理功能…………………………………………………………　3
二 茶的分類………………………………………………………………　4
三 茶葉的化學組成………………………………………………………　5
(一)多元酚類……………………………………………………………　5
(二)兒茶素類……………………………………………………………　6
第二節 茶葉的機能性……………………………………………………　7
一 抗氧化作用……………………………………………………………　7
(一)自由基清除者………………………………………………………　7
(二)兒茶素的抗氧化功效……………………………………………… 10
二 抑制細胞DNA損傷………………………………………………………10
三 抑制血糖上升………………………………………………………… 11
四 抑制血膽固醇濃度上升……………………………………………… 11
第三節 糖尿病的簡介…………………………………………………… 12
一 糖尿病的現況………………………………………………………… 12
二 糖尿病的病因及分類………………………………………………… 12
(一)糖尿病的病因……………………………………………………… 12
(二)糖尿病的分類……………………………………………………… 14
　(1)胰島素依賴型糖尿病……………………………………………… 14
　(2)非胰島素依賴型糖尿病…………………………………………… 15
　(3)繼發型糖尿病……………………………………………………… 15
三 胰島素的作用………………………………………………………… 15
(一)胰島素對細胞層次的作用………………………………………… 15
(二)胰島素對碳水化合物的作用……………………………………… 16
(三)胰島素對脂肪的作用……………………………………………… 17
四 糖尿病之脂質代謝…………………………………………………… 17
五 糖尿病對人體的危害………………………………………………… 18
第四節 糖尿病之併發症與流行病學…………………………………… 19
一 糖尿病之併發症……………………………………………………… 19
(一)糖尿病的急性併發症……………………………………………… 19
　(1)糖尿病酮酸血症…………………………………………………… 19
　(2)高血糖高滲透壓非酮體性昏迷…………………………………… 19
　(3)低血糖急症………………………………………………………… 20
　(4)乳酸血症…………………………………………………………… 20
(二)糖尿病的慢性併發症……………………………………………… 20
　(1)大血管疾病………………………………………………………… 20
　(2)神經病變…………………………………………………………… 21
　(3)眼睛病變…………………………………………………………… 21
　(4)腎病變……………………………………………………………… 21
　(5)感染………………………………………………………………… 22
二 糖尿病慢性併發症發生的相關機制………………………………… 23
(一)糖化終產物(AGEs)形成…………………………………………… 23
(二)自由基……………………………………………………………… 24
　(1)自由基之簡介……………………………………………………… 24
　(2)自由基的生成……………………………………………………… 25
第五節 糖尿病的藥物…………………………………………………… 26
一 磺醯尿素類…………………………………………………………… 27
二 雙胍類………………………………………………………………… 28
三 α－葡萄糖苷酶抑制劑………………………………………………　29
四 非磺醯尿素類胰島素營養劑………………………………………… 30
五 促胰島素接受體的敏感性類………………………………………… 31
第三章　 材料與方法…………………………………………………… 33
第一節 研究架構………………………………………………………… 33
一 研究內容……………………………………………………………… 33
(一)受試者……………………………………………………………… 33
(二)篩選條件…………………………………………………………… 33
(三)研究期間…………………………………………………………… 33
(四)實驗階段…………………………………………………………… 34
(五)實驗流程…………………………………………………………… 34
(六)飲食調查…………………………………………………………… 34
(七)血液生化分析……………………………………………………… 35
二 烏龍茶泡製方法……………………………………………………… 36
三 烏龍茶的成份分析…………………………………………………… 36
第二節 研究方法………………………………………………………… 37
一 飲食評估……………………………………………………………… 37
(一)基本資料…………………………………………………………… 37
(二)飲食頻率問卷……………………………………………………… 38
(三)三天飲食記錄……………………………………………………… 38
二 血液處理及分析……………………………………………………… 39
三 檢驗項目之檢驗意義………………………………………………… 41
第四章　 統計方法……………………………………………………… 44
第一節 資料處理……………………………………………………… 44
第二節 統計分析軟體………………………………………………… 44
第五章　 結果與討論…………………………………………………… 45
第一節 基本評估……………………………………………………… 45
一 年齡及病齡…………………………………………………………… 45
二 體位測量……………………………………………………………… 45
三 熱量攝取及活動量…………………………………………………… 46
第二節 食物頻率問卷………………………………………………… 49
一 基本資料……………………………………………………………… 49
二 飲食頻率問卷調查…………………………………………………… 52
三 各項飲食的飲食特性、頻率與檢定………………………………… 63
四 營養素攝取量評估…………………………………………………… 66
第三節　血液生化值…………………………………………………　68
一 血糖代謝檢查………………………………………………………… 68
二 血脂肪功能檢查……………………………………………………… 69
三 肝功能的檢測………………………………………………………… 77
四 腎功能的檢測………………………………………………………… 77
五 貧血追蹤篩檢及營養的檢測………………………………………… 77
第六章　結論…………………………………………………………… 81
第七章　　文獻回顧……………………………………………………… 82
表目錄
表　1、 1985 年世界衛生組織糖尿病分類法………………………… 13
表　2、 1997 年美國糖尿病協會糖尿病分類法……………………… 13
表　3、糖尿病之併發症………………………………………………… 22
表　4、胰島素 (insulin)……………………………………………… 26
表　5、口服降血糖藥物 (OHA)………………………………………… 26
表　6、傳統與新型的降血糖藥物……………………………………… 32
表　7、受試者人體測量基本資料 (7-1~7-2)………………………… 47
表　8、受試者基本資料 (8-1~8-2)…………………………………… 50
表　9、受試者攝取食物之頻率 (9-1~9-9)…………………………… 53
表 10、受試者攝取各項食物的飲食特性 (10-1~10-2)……………… 64
表 11、比較三天飲食記錄的熱量及三大營養素之每日平均攝取量… 67
表 12、受試者血液生化值 (12-1~12-2)……………………………… 71
表 13、受試者在飲用烏龍茶前、後之血液生化值…………………… 78
圖目錄
圖一、兒茶素類的結構…………………………………………………　6
圖二、兒茶素的抗氧化化學結構特性…………………………………　8
圖三、兒茶素類的抗氧化反應機制……………………………………　9
圖四、實驗期間受試者禁食血糖之血液生化值………………………　73
圖五、實驗期間受試者糖化血色素之血液生化值……………………　74
圖六、實驗期間受試者醣化蛋白質之血液生化值……………………　75
圖七、實驗期間受試者三酸甘油酯之血液生化值……………………　76
圖八、 受試者在飲用烏龍茶前、後之血液生化值…………………… 80
附　錄
附錄一　自願書…………………………………………………………　Ⅰ
附錄二　連續三天的飲食記錄表………………………………………　Ⅱ
附錄三　飲食問卷表……………………………………………………　Ⅳ
第二單元
大豆水解蛋白鍵結磷脂質對高膽固醇血症病患血脂質之影響研究
　　　　　　　　　　　　　　目錄
　　　　　　　　　　　　　　　　　　　　　　　　　　　　　 頁次
中文摘要…………………………………………………………………　Ⅱ
英文摘要…………………………………………………………………　Ⅳ
目錄………………………………………………………………………　Ⅴ
表目次……………………………………………………………………　Ⅸ
圖目次……………………………………………………………………　Ⅹ
附錄目次…………………………………………………………………　ⅩⅠ
第一章 緒言……………………………………………………………　1
第一節 研究緣起…………………………………………………………　1
第二節 研究目的…………………………………………………………　4 第二章　 文獻回
顧………………………………………………………　5
壹　　 黃豆的成分及生理作用…………………………………………　5
第一節 黃豆的組成………………………………………………………　5
一 黃豆的組成成份………………………………………………………　5
二 黃豆蛋白與脂質代謝…………………………………………………　6
三 類黃酮類組成及作用…………………………………………………　7
第二節 黃豆蛋白與疾病的相關性………………………………………　8
一 黃豆中異黃酮素的種類………………………………………………　8
二 異黃酮素的代謝………………………………………………………　9
三 冠狀動脈心血管疾病與isoflavones的相關性……………………… 10
(一)冠狀動脈心血管疾病危險因子……………………………………… 10
(二)抑制血管增生………………………………………………………… 12
貳　　　高血脂與動脈粥狀硬化………………………………………… 13
第一節　高血脂與動脈粥狀硬化的關係………………………………… 13
第二節　高脂血症之簡介………………………………………………… 14
一 高血脂症之定義及分類…………………………………………………14
(一)高血脂症……………………………………………………………… 14
(二)高血脂的分類………………………………………………………… 16
二 高脂血症對人體之影響………………………………………………　18
三 高脂血症之治療………………………………………………………　19
(一)飲食治療……………………………………………………………… 19
(二)藥物治療……………………………………………………………… 19
(1)HMG-CoA 還原酵素抑制劑…………………………………………… 19
(2)膽酸結合劑…………………………………………………………… 20
(3)菸鹼酸………………………………………………………………… 21
(4)Fibrate類藥物…………………………………………………………21
四 飲食與生化血脂值的相關性……………………………………………22
五 飲食與心臟血管疾病的相關性…………………………………………22
(一)導致動脈硬化之可能機轉…………………………………………… 22
(1)氧化性低密度脂蛋白與動脈硬化之發生…………………………… 22
(2)自由基導致低密度脂蛋白氧化與動脈硬化之關係………………… 24
(二)血小板與動脈硬化…………………………………………………… 27
第三節　血脂質與冠狀動脈心臟病……………………………………… 27
一　膽固醇與冠狀動脈心臟病…………………………………………… 28
(一)膽固醇………………………………………………………………… 28
(二)膽固醇與冠狀動脈心臟病之研究…………………………………… 29
二　三酸甘油酯與冠狀動脈心臟病……………………………………… 29
(一)三酸甘油酯…………………………………………………………… 29
(二)三酸甘油酯與冠狀動脈心臟病之研究……………………………… 30
三　高密度脂蛋白膽固醇與冠狀動脈心臟病…………………………… 31
(一)高密度脂蛋白膽固醇………………………………………………… 31
(二)高密度脂蛋白與冠狀動脈心臟病之研究…………………………… 33
四　低密度脂蛋白膽固醇與冠狀動脈心臟病…………………………… 34
(一)低密度脂蛋白膽固醇………………………………………………… 34
(二)低密度脂蛋白與冠狀動脈心臟病之研究…………………………… 34
第三章　材料與方法……………………………………………………… 35
第一節　研究架構………………………………………………………… 35
第二節　實驗內容………………………………………………………… 35
一 實驗方法……………………………………………………………… 35
二 實驗樣品……………………………………………………………… 36
三 實驗流程……………………………………………………………… 39
四 問卷調查……………………………………………………………… 40
第三節　研究方法………………………………………………………… 41
一 飲食評估……………………………………………………………… 41
(一)基本資料……………………………………………………………… 41
(二)飲食頻率問卷………………………………………………………… 42
(三)三天飲食記錄………………………………………………………… 43
二 血液收集及分析……………………………………………………… 43
(一)血液處理……………………………………………………………… 43
(二)生化分析項目………………………………………………………… 44
第四章　資料處理………………………………………………………… 45
第一節　統計方法………………………………………………………… 45
第二節　統計分析軟體…………………………………………………… 45
第五章　結果與討論……………………………………………………… 46
第一節　基本資料………………………………………………………… 46
一 年齡及病齡…………………………………………………………… 46
二 體位測量……………………………………………………………… 46
三 熱量攝取及活動量…………………………………………………… 47
四 營養素攝取量評估…………………………………………………… 48
第二節　血液生化值……………………………………………………… 48
一 總膽固醇……………………………………………………………… 48
二 三酸甘油酯…………………………………………………………… 48
三 高密度膽固醇酯……………………………………………………… 49
四 低密度膽固醇酯……………………………………………………… 49
五 總體蛋白……………………………………………………………… 50
六 血清白蛋白…………………………………………………………… 50
第三節　食物頻率問卷…………………………………………………… 63
一 基本資料……………………………………………………………… 63
二 飲食頻率問卷調查…………………………………………………… 63
三 各項飲食的飲食特性………………………………………………… 77
第六章　結論……………………………………………………………… 80
第七章　文獻回顧………………………………………………………… 81
表目錄
表 一 、黃豆蛋白協助降低心血管疾病危險性的可能機轉…………… 11
表 二 、高血脂症病人的臨床評估……………………………………… 15
表 三 、血脂異常之分類建議…………………………………………… 15
表 四 、冠心病危險因子記錄…………………………………………… 16
表 五 、高密度脂蛋白的正常值………………………………………… 32
表 六 、受試者基本資料………………………………………………… 51
表 七 、比較實驗前、後三天飲食記錄中各組的熱量、三大營養素攝取
　　　　量………………………………………………………………… 52
表 八 、比較受試者血液生化值………………………………………… 53
表 九 、飲食評估法……………………………………………………… 60
表 十 、受試者基本資料 (10-1~10-2)………………………………… 66
表十一、受試者攝取各項食物的頻率 (11-1~11-9)…………………… 68
表十二、受試者攝取各項食物的飲食特性 (12-1~12-2)……………… 78
圖目錄
圖一、異黃酮素代謝途徑…………………………………………………　6
圖二、氧化性低密度脂蛋白導致動脈硬化形成之機轉………………… 23
圖三、受試者總膽固醇的血液生化值…………………………………… 55
圖四、受試者三酸甘油脂的血液生化值………………………………… 56
圖五、受試者高密度脂蛋白的血液生化值……………………………… 57
圖六、受試者低密度脂蛋白的血液生化值……………………………… 58
圖七、受試者低密度脂蛋白/高密度脂蛋白比值………………………　59
附　錄 (參照單元一之附錄)
第三單元
n-6多元不飽和脂肪酸對高膽固醇血症病患血脂質之影響研究
　　　　　　　　　　　　 目錄
　　　　　　　　　　　　　　　　　　　　　　　　　　　　　 頁次
中文摘要…………………………………………………………………　Ⅱ
英文摘要…………………………………………………………………　Ⅳ
目錄………………………………………………………………………　Ⅴ
表目次……………………………………………………………………　Ⅸ
圖目次……………………………………………………………………　Ⅹ
附錄目次…………………………………………………………………　ⅩⅠ
第一章 緒論……………………………………………………………　1
第二章　 文獻回顧………………………………………………………　4
第一節 高脂血症…………………………………………………………　4
一 血脂質異常……………………………………………………………　4
二 血脂質與心臟血管疾病的相關性……………………………………　5
三 脂質的消化吸收………………………………………………………　5
四 游離脂肪酸……………………………………………………………　7
第二節 血脂質的簡介……………………………………………………　7
一 膽固醇…………………………………………………………………　7
二 三酸甘油酯…………………………………………………………… 11
第三節 脂蛋白的簡介…………………………………………………… 13
一 乳糜微粒……………………………………………………………… 13
二 極低密度脂蛋白……………………………………………………… 13
三 中密度脂蛋白………………………………………………………… 14
四 低密度脂蛋白………………………………………………………… 14
五 高密度脂蛋白………………………………………………………… 15
第四節 脂肪酸的簡介…………………………………………………… 17
一 脂肪酸………………………………………………………………… 17
二 必需脂肪酸…………………………………………………………… 19
(一)亞麻油酸…………………………………………………………… 21
(二)次亞麻油酸………………………………………………………… 21
(三)n－3和n－6脂肪酸之生理作用…………………………………… 22
第五節 活性氧與自由基的相關性……………………………………… 24
一 自由基和活性氧……………………………………………………… 24
二 活性氧的形成………………………………………………………… 25
三 自由基與氧化壓力…………………………………………………… 26
四 自由基對體組成的傷害……………………………………………… 26
五 動脈粥狀硬化(atherosclerosis)的形成 ………………………… 28
(一)動脈粥狀硬化的機轉……………………………………………… 28
(二)LDL與oxLDL之關係………………………………………………… 30
第三章　 材料與方法…………………………………………………… 34
第一節 研究架構………………………………………………………… 34
一 研究內容……………………………………………………………… 34
(一) 受試者……………………………………………………………… 34
(二) 篩選條件…………………………………………………………… 34
(三) 研究期間…………………………………………………………… 34
(四) 實驗階段…………………………………………………………… 35
(五) 實驗流程…………………………………………………………… 35
(六) 飲食調查…………………………………………………………… 36
(七) 血液生化分析……………………………………………………… 36
第二節 樣品材料成份分析……………………………………………… 39
第三節 研究方法………………………………………………………… 41
一 飲食評估……………………………………………………………… 41
(一) 基本資料…………………………………………………………… 41
(二) 飲食頻率問卷……………………………………………………… 41
(三) 三天飲食記錄……………………………………………………… 42
二 血液處理及分析……………………………………………………… 43
第四章 資料處理………………………………………………………… 44
第一節 統計方法………………………………………………………… 44
第二節 統計分析軟體…………………………………………………… 44
第五章 結果與討論……………………………………………………… 45
第一節 基本資料………………………………………………………… 45
一 年齡及病齡…………………………………………………………… 45
二 體位測量……………………………………………………………… 45
三 熱量攝取及活動量…………………………………………………… 45
第二節 食物頻率問卷…………………………………………………… 48
一 基本資料……………………………………………………………… 45
二 飲食頻率問卷調查…………………………………………………… 50
三 各項飲食的飲食特性………………………………………………… 60
四 營養素攝取量評估…………………………………………………… 65
第三節 血液生化值……………………………………………………… 67
一 肝功能檢測…………………………………………………………… 67
二 血脂質的測定………………………………………………………… 67
(一)總膽固醇…………………………………………………………… 67
(二)三酸甘油酯………………………………………………………… 68
(三)高密度脂蛋白……………………………………………………… 68
(四)低密度脂蛋白……………………………………………………… 69
(五)脫輔脂蛋白………………………………………………………… 69
(六)磷脂質及游離脂肪酸……………………………………………… 70
第六章 結論……………………………………………………………… 75
第七章 文獻回顧………………………………………………………… 78
表目錄
表1、血脂質異常的分類…………………………………………………　4
表2、受試者人體測量基本資料 (2-1~2-2)…………………………… 44
表3、受試者基本資料 (3-1~3-2)……………………………………… 47
表4、受試者攝取各項的食物頻率 (4-1~4-9)………………………… 50
表5、受試者攝取各項食物的飲食特性 (5-1~5-2)…………………… 61
表6、三天飲食記錄中受試者實驗前、後的熱量及三大營養素之平均攝取
　　 量…………………………………………………………………… 64
表7、受試者血液生化值 (7-1~7-2)…………………………………… 69
表8、受試者在實驗前、後之血液生化值……………………………… 73
圖目錄
圖一、膽固醇的結構……………………………………………………… 8
圖二、必需脂肪酸的結構…………………………………………………19
圖三、多元不飽和脂肪酸的結構…………………………………………22
圖四、n-3 、n-6 必需脂肪酸的代謝途徑………………………………23
圖五、細胞內自由基的來源………………………………………………24
圖六、氧化性低密度脂蛋白導致動脈粥狀硬化的形成之機轉…………29
圖七、受試者總膽固醇的血液生化值……………………………………71
圖八、受試者低密度脂蛋白的血液生化值………………………………72
圖九、受試者實驗前、後之血脂生化值…………………………………74
附　錄(參照單元一　 附錄)

第一單元烏龍茶對糖尿病患血糖之影響研究
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第三單元n-6多元不飽和脂肪酸對高膽固醇血症病患血脂質之影響研究
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