低氘氫水實驗室

最近的一篇文章發現,大部分乳糖酶低的人,飲用牛奶可產生大量氫,其水平比飲用同樣體積的氫水更高,作者認為,根據目前的研究,喝牛奶對人體有利的原因可能與氫產生有關.當然作者也提出,能使人體產生氫的食物非常多,例如乳果糖\很多中藥成分. 從這個文章,我們可以參考這個方法進行很多研究,研究那些物質產氫比較多,那些適合什麼樣的人群.這個問題非常值得氫分子醫學進行深入探討.

Breath Hydrogen Produced by Ingestion of Commercial 

Breath Hydrogen Produced by Ingestion of Commercia
Hydrogen Water and Milk 
Akito Shimouchi1, Kazutoshi Nose1, Makoto Yamaguchi2, Hiroshi Ishiguro2 
and Takaharu Kondo2 
1Department of Etiology and Pathogenesis, National Cardiovascular Center Research Institute, Japan. 
2Research Center of Health, Physical Fitness and Sports, Nagoya University, Japan. 
Abstract 
Objective: To compare how and to what extent ingestion of hydrogen water and milk increase breath hydrogen in adults. 
Methods: Five subjects without specifi c diseases, ingested distilled or hydrogen water and milk as a reference material that 
could increase breath hydrogen. Their end-alveolar breath hydrogen was measured. 
Results: Ingestion of hydrogen water rapidly increased breath hydrogen to the maximal level of approximately 40 ppm 
10–15 min after ingestion and thereafter rapidly decreased to the baseline level, whereas ingestion of the same amount of 
distilled water did not change breath hydrogen (p ? 0.001). Ingestion of hydrogen water increased both hydrogen peaks 
and the area under the curve (AUC) of breath hydrogen in a dose-dependent manner. Ingestion of milk showed a delayed 
and sustained increase of breath hydrogen in subjects with milk intolerance for up to 540 min. Ingestion of hydrogen water 
produced breath hydrogen at AUC levels of 2 to 9 ppm hour, whereas milk increased breath hydrogen to AUC levels of 
164 ppm hour for 540 min after drinking. 
Conclusion : Hydrogen water caused a rapid increase in breath hydrogen in a dose-dependent manner; however, the rise in 
breath hydrogen was not sustained compared with milk. 
Keywords: breath hydrogen, hydrogen water, milk, colonic fermentation 

Breath Hydrogen Produced by Ingestion of Commercial 
Hydrogen Water and Milk 
Akito Shimouchi1, Kazutoshi Nose1, Makoto Yamaguchi2, Hiroshi Ishiguro2 
and Takaharu Kondo2 
1Department of Etiology and Pathogenesis, National Cardiovascular Center Research Institute, Japan. 
2Research Center of Health, Physical Fitness and Sports, Nagoya University, Japan. 
Abstract 
Objective: To compare how and to what extent ingestion of hydrogen water and milk increase breath hydrogen in adults. 
Methods: Five subjects without specifi c diseases, ingested distilled or hydrogen water and milk as a reference material that 
could increase breath hydrogen. Their end-alveolar breath hydrogen was measured. 
Results: Ingestion of hydrogen water rapidly increased breath hydrogen to the maximal level of approximately 40 ppm 
10–15 min after ingestion and thereafter rapidly decreased to the baseline level, whereas ingestion of the same amount of 
distilled water did not change breath hydrogen (p ? 0.001). Ingestion of hydrogen water increased both hydrogen peaks 
and the area under the curve (AUC) of breath hydrogen in a dose-dependent manner. Ingestion of milk showed a delayed 
and sustained increase of breath hydrogen in subjects with milk intolerance for up to 540 min. Ingestion of hydrogen water 
produced breath hydrogen at AUC levels of 2 to 9 ppm hour, whereas milk increased breath hydrogen to AUC levels of 
164 ppm hour for 540 min after drinking. 
Conclusion : Hydrogen water caused a rapid increase in breath hydrogen in a dose-dependent manner; however, the rise in 
breath hydrogen was not sustained compared with milk. 
Keywords: breath hydrogen, hydrogen water, milk, colonic fermentation

Breath Hydrogen Produced by Ingestion of Commercia

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