It is very important to prevent train drivers from falling into drowsiness during train operation . Most drivers have employed a wide array of methods to try and help them remain alert while operating a train. Unfortunately, they say that nothing was effective.
So we have prepared a specially manufactured gum with ginkgo leaf extract and composite extract having both an arousal effect and a special flavor. The results that we have obtained from our participants in the laboratory have confirmed that this gum creates a state of alertness when chewed.
To confirm the gum's effct on the prevention of dozing off during train operation, we have sent out questionnaire to 1, 200 train drivers. The results are as following;
(1) Train drivers frequently have felt drowsiness from midnight to early morning and also about 14 to 15 o'clock. Drowsiness is also reported to be a problem from 30 to 60 minutes after operation of the train begins.
(2) It was found that train drivers tried various methods to help them stay alert. The most common method reported was opening the window. Other means of staying alert were drinking coffee, juice or green tea. Chewing gum or standing up while operating the train was also cited.
(3) It was confirmed that this special gum hada effect on the prevention of dozing off during train operation because 60% of the train drivers estimated that this gum was effctive.

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The masseter muscle circulation and oxygen metabolism during clenching and mastication were evaluated non-invasively in 3 male adult subjects using near-infrared spectrophotometry.
During clenching, oxygenated hemoglobin (oxy-Hb) decreased, while deoxygenated hemoglobin (deoxy-Hb) increased in all subjects. These changes may reflect increased oxygen extraction in them asseter muscle. On the other hand, during gumi-mastication, both the oxy-Hb and the total-Hb (oxy-Hb + deoxy-Hb, which indicates the blood volume in the muscle) increased, while deoxy-Hb decreased in all subjects. These changes may reflect an increase in the arterialblood flow to the muscle, and may also reflect an increase in the venous return from the muscle during mastication .
These results suggest that the possible use of the near-infrared spectrophotometry for the noninvasive measurement of the masticatory muscle circulation and oxygen metabolism.

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