â Impact of microwave heated food on health Journal
å¥åº·æ¥èªäžã®ãã€ã¯ãæ³¢å ç±é£åã®åœ±é¿
Nawal Ahmed El Ghazaly, Eman Hashem Radwan, Horeya Said Abd El Gawad, Karolin Kamel and Amel Barakat/
Journal of Advances in Biology, ISSN 2347-6893
>>367
é»åã¬ã³ãžã¯é»ç£æŸå°ã«ãã£ãŠé£åã容ç©ã«é¢ããŠå ç±ããŸããé£åããã€ã¯ãæ³¢ã§å ç±ããããã»ã¹ã¯åºãç 究
ãããŠããŸãã(Nott and Hall,2005)ããã€ã¯ãæ³¢æŸå°ããé£åååã«å
¥ã倧éã®ãšãã«ã®ãŒã¯ãèçœè³ªååãç Žå£
ããã®ã«ååã§ãïŒå€ãã®å¥åŠãªæ°ããååãèçœè³ªã®å€æ§ããçã¿åºãããŸãããããã«é£åã®ååæ§é ãå€åãã
äœå
ã§çæãããååãäžèªç¶ã«ãªããçºããæ§ç©è³ªã«ãªããšèããããŸããæ¶ååšç³»ã®é害ã¯ãé»åã¬ã³ãžã§å ç±
ãããé£åãé£ã¹ãããšãšãé£åã®æ é€äŸ¡ã60ïŒ
ãã90ïŒ
äœäžããçµæã§ã(Lita lee,2001)ãã¢ã«ã«ãªæ§ãã¹ãã¡ã¿
ãŒãŒ(ALP)ãã¢ã©ãã³ã¢ãããã©ã³ã¹ãã§ã©ãŒãŒ(ALT)ãã¢ã¹ãã©ã®ã³é
žã¢ãããã©ã³ã¹ãã§ã©ãŒãŒ(AST)ãªã©ã®èè
ãã€ãªããŒã«ãŒé
µçŽ ã¯ã50Hzç£å Žã®åœ±é¿äžã§å€§å¹
ã«å€åããŸãã(Sert et al,2002)ã