Effectiveness of essence of chicken in improving cognitive function in young people under work-related stress: A randomized double-blind trial

Lung Chan, Hsuan Min Wang, Kuan Yu Chen, Ying-Chin Lin, Pei Jung Wu, Wan Lin Hsieh, Ying Ru Chen, Cheung Pin Liu, Han Yin Tsai, Yun Ru Chen, Hsiu Hui Chang, Yi-Chen Hsieh, Chaur-Jong Hu

研究成果: 雜誌貢獻文章

3 引文 斯高帕斯(Scopus)


Work-related stress (WS) can result in considerable and extensive changes in physiological and psychological performance.WS beyond the optimal levels induces anxiety, confusion, exhaustion, and burnout. Chronic WS affects neurocognitive performance, particularly attention and visuospatial memory. Essence of chicken (EC) has been reported to improve neurocognitive function after mental stress. To investigate the beneficial effects of EC in improving neurocognitive performance under WS, we conducted a randomized, double blind trial. Total 102 young workers in New Taipei City with high WS, evaluated using the Individual Subjective Perception Job Stress Scale scores (>36 for job leaders and 33 for nonleaders) were recruited. Fiftyone participants received 70mL of EC and 51 received a placebo daily for 2 weeks. Blood tests and neurocognitive assessment were performed before treatment, at the end of treatment, and 2 weeks after treatment. EC improved the performance of participants with high depression scores in the form-color associative memory test, used for assessing shortterm memory. Although creatinine and glutamic-pyruvic transaminase (GPT) levels increased inweek 2, but the levels returned to the baseline in week 4. Blood urea nitrogen (BUN) levels decreased in week 4. EC significantly improved short-term memory in participants with highWSand concomitant depressivemood, although it slightly increased GPT and creatinine levels and reduced BUN levels. The long-term treatment effects of EC warrant further investigation.
期刊Medicine (United States)
出版狀態已發佈 - 2016


ASJC Scopus subject areas

  • Medicine(all)