Effect of astaxanthin on physical activity factors, lipid profile, inflammatory markers, and antioxidants indices in athletic men: A systematic review and meta-analysis
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引用次数: 0
Abstract
Studies have shown that oral supplementation with astaxanthin may have a potential role on physical activity-related factors in athletes during exercise training, but the evidence is still inconclusive. Therefore, in this systematic review, we investigate all randomized controlled trials which assessed the effect of astaxanthin on various physical activity factors in athletes. International databases including PubMed, Embase, Scopus, and Web of Science were searched up to 1 June 2024. There was no limitation in the time of publication and language. A random-effects meta-analysis was performed to estimate the pooled effect sizes. Possible sources of heterogeneity were explored by meta-regression analysis. Nine studies were included in our meta-analysis based on our desired outcomes. The results showed that astaxanthin supplementation may improve cycling time trial performance and it can significantly increase total antioxidant capacity (TAC) (SMD: 1.1, 95 % CI: 0.43–1.77, P-value = 0.046). Thus, astaxanthin may improve performance and increase TAC in athletes.
期刊介绍：
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.
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