Coconut inflorescence sap enhances exercise performance and plasma antioxidant status in young active men

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY NFS Journal Pub Date : 2021-06-01 DOI:10.1016/j.nfs.2021.03.002
Ashish Joseph , Svenia P. Jose , Bintu T. Kalyan , Renny R. Mammen , I.M. Krishnakumar , Bradley S. Fleenor , Ratheesh Mohan
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引用次数: 2

Abstract

Purpose

Nutrition has been increasingly recognized as a key component to optimal sports performance. Though several botanical agents have been reported to possess ergogenic potential, there exists a great interest for tasty and safe natural substances as performance boosters. In the present contribution, the ergogenic potential of a novel powder form of coconut inflorescence sap (CSP) was investigated for the first time.

Method

Out of the fourteen participants recruited, twelve recreationally active men completed the single-blinded, placebo-controlled, crossover study for 8 weeks. Running based anaerobic sprint test (RAST) and 2.4 km running test were performed as anaerobic and aerobic tests, respectively. In arm 1, the participants were received with either placebo (200 mL water containing 400 mg aspartame/day) or CSP (3 g in 200 mL water/day) for 21 days. After the washout period, arm 2 was performed with a reversed treatment regime. VO2 max was estimated using a predictive formula.

Results

The primary outcome showed a significant enhancement in peak power and mean power (peak power from 3.67 W/kg b. wt. to 5.38 W/kg b. wt.; mean power from 3.47 W/kg b. wt. to 5.06 W/kg b. wt.). A significant (p < 0.001) increase in VO2 max among CSP condition compared to the placebo was observed (from 59.38 ± 2.15 mL/kg/min to 62.56 ± 0.52 mL/kg/min). Further, serum analysis revealed enhanced antioxidant status and reduced lactate dehydrogenase (p < 0.01) levels without any significant changes (p > 0.05) in safety parameters.

Conclusion

It was concluded that CSP possesses significant ergogenic effect and may find wide application as a natural ingredient for sports nutrition and energy drinks.

Trail Registration

The study was registered in Clinical Trial Registry of India (Reg No.: CTRI/2018/03/012551 dated 13/03/2018).

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椰子花序液提高年轻活跃男性的运动能力和血浆抗氧化状态
营养越来越被认为是最佳运动表现的关键组成部分。虽然一些植物制剂已被报道具有人体产生的潜力,但人们对美味和安全的天然物质作为性能助推器有着极大的兴趣。在本文中,首次研究了一种新型粉末状椰子花序汁液(CSP)的经氧潜能。方法在招募的14名参与者中,有12名从事娱乐活动的男性完成了为期8周的单盲、安慰剂对照、交叉研究。以跑步为基础的无氧冲刺试验(RAST)和2.4 km跑步试验分别作为无氧和有氧试验。在第1组中,参与者接受安慰剂(200毫升水中含有400毫克阿斯巴甜/天)或CSP(200毫升水中含有3克阿斯巴甜/天)21天。洗脱期后,第二组采用相反的治疗方案。用预测公式估计最大摄氧量。结果主要结果显示峰值功率和平均功率显著增强(峰值功率从3.67 W/kg b. wt增加到5.38 W/kg b. wt;平均功率从3.47 W/kg b.wt降至5.06 W/kg b.wt)。(p <0.001)与安慰剂相比,CSP组的最大摄氧量增加(从59.38±2.15 mL/kg/min增加到62.56±0.52 mL/kg/min)。此外,血清分析显示抗氧化能力增强,乳酸脱氢酶降低(p <0.01),无显著变化(p >0.05)的安全参数。结论CSP作为一种天然成分在运动营养和功能饮料中具有广泛的应用前景。试验注册该研究已在印度临床试验注册中心注册(注册号:: CTRI/2018/03/012551,日期:2018年3月13日)。
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来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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