Effect of Black Sesame Seeds (Sesamum indicum L.) Consumption on Sleep Quality among Thai Elderly

Authors

  • Saifon Saisum Department of Nutrition, Faculty of Public Health, Mahidol University
  • Chatrapa Hudthagosol
  • Suwat Srisorrachatr Siam Technology College, 46 Charan Sanitwong Road Khwaeng Wat Tha Phra, Khet Bangkok Yai 10600.Thailand

Keywords:

Black sesame seeds, Sleep quality, Thai elderly

Abstract

Insomnia remains one of the most common sleep disorders encountered among the elderly. and overall prevalence of insomnia symptoms ranges from 30−48%. In Thailand, the prevalence of insomnia among the elderly has been reported at 46.3%. Currently studies, black sesame seed can be a source of micronutrient (These nutrients include minerals and vitamins) that may impact important nerve−signaling chemicals or neurotransmitters of sleep regulation, including serotonin, NDMA, glutamate, and melatonin secretion. The present study aimed to investigate the effects of black sesame seeds consumption on sleep quality among Thai elderly. The study was performed as a randomized controlled clinical trial with 3 paralleled groups (2 intervention and 1 control group) over 12 weeks. Sleep quality assessed by questionnaire The Pittsburgh sleep quality index: PSQI The results showed that sleep quality increased significantly among subjects consuming 20 g/d of black sesame seeds (powdered roasted black sesame) daily for 12 weeks (P=0.006) compared with the control group (0.90) and no adverse events relating to black sesame seeds were confirmed. In the future, black sesame seeds could be consumed as a supplement for a safe potential treatment to improve sleep quality and for those who have sleep problems.

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Published

2020-04-23

How to Cite

Saisum, S. ., Hudthagosol, C., & Srisorrachatr, S. (2020). Effect of Black Sesame Seeds (Sesamum indicum L.) Consumption on Sleep Quality among Thai Elderly . Food and Applied Bioscience Journal, 8(1), 68–75. Retrieved from https://li01.tci-thaijo.org/index.php/fabjournal/article/view/240016

Issue

Section

Food Chemistry, Nutrition, and Analysis