terclim by ICS banner
IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Short communications - Safety and health 9 White grape juice consumption reduce muscle damage parameters in combat athletes

White grape juice consumption reduce muscle damage parameters in combat athletes

Abstract

Introduction and objective: The practice of physical exercises in an exhaustive way is related to damage. Muay Thai (MT) is a high-intensity sport that demands agility, strength and power, which can lead to fatigue and muscle damage. Grape juice is rich in carbohydrates and antioxidants, which can delay the onset of fatigue and muscle damage. The objective of the study was to evaluate the impact of white grape juice consumption, during 14 days, on muscle damage parameters in TM athletes. Materials and methods: Clinical study with white grape juice for 14 days as an intervention. Food consumption, anthropometry, basal caloric expenditure and activities (MET) and the enzymes Creatine Kinase Fraction MB – CKMB, Lactate Dehydrogenase – LDH, Oxalacetic Transaminase – GOT and Creatine Phosphokinase – CPK were measured in 3 moments after a week of training, after weekly rest before the intervention with grape juice (baseline) and after the intervention (post-juice). Results: With regard to enzymes, the consumption of juice had effects on enzymes, with regard to CKMB and LDH, where both enzymes had a plasmatic reduction in the week after ingestion of grape juice (CKMB p < 0.04 and LDH p=0.01). In GOT and CPK, the white grape juice returned the levels of this enzymes at the same of the basal level levels. Conclusion: White grape juice was able to positively affect enzyme levels in Muay Thai athletes.

La consommation de jus de raisin blanc réduit les paramètres de dommages musculaires chez les athlètes de combat

Introduction et objectif : la pratique d’exercices physiques de manière exhaustive est liée aux dommages. Le muay thai (mt) est un sport de haute intensité qui demande de l’agilité, de la force et de la puissance, ce qui peut entraîner de la fatigue et des lésions musculaires. Le jus de raisin est riche en glucides et en antioxydants, qui peuvent retarder l’apparition de la fatigue et des lésions musculaires. L’objectif de l’étude était d’évaluer l’impact de la consommation de jus de raisin blanc, pendant 14 jours, sur les paramètres de lésions musculaires chez les athlètes de mt. Matériels et méthodes : étude clinique avec du jus de raisin blanc pendant 14 jours en intervention. La consommation alimentaire, l’anthropométrie, la dépense calorique basale et les activités (met) et les enzymes creatine kinase fraction mb – ckmb, lactate dehydrogenase – ldh, oxalacetic transaminase – got et creatine phosphokinase – cpk ont été mesurées en 3 instants après une semaine d’entraînement, après une semaine d’entraînement. Repos avant l’intervention avec du jus de raisin (référence) et après l’intervention (post-jus). Résultats : en ce qui concerne les enzymes, la consommation de jus a eu des effets sur les enzymes, en ce qui concerne la ckmb et la ldh, où les deux enzymes ont présenté une réduction plasmatique dans la semaine suivant l’ingestion du jus de raisin (ckmb p < 0,04 et ldh p=0,01). Dans got et cpk, le jus de raisin blanc a renvoyé les niveaux de ces enzymes au même niveau que les niveaux basaux. Conclusion : le jus de raisin blanc a pu affecter positivement les niveaux d’enzymes chez les athlètes de muay thai.

El consumo de jugo de uva blanca reduce los parámetros de daño muscular en atletas de combate

Introducción y objetivo: la práctica de ejercicios físicos de forma exhaustiva se relaciona con el daño. Muay thai (mt) es un deporte de alta intensidad que exige agilidad, fuerza y ​​potencia, lo que puede provocar fatiga y daño muscular. El jugo de uva es rico en carbohidratos y antioxidantes, que pueden retrasar la aparición de fatiga y daño muscular. El objetivo del estudio fue evaluar el impacto del consumo de jugo de uva blanca, durante 14 días, sobre los parámetros de daño muscular en deportistas de tm. Materiales y métodos: estudio clínico con jugo de uva blanca durante 14 días como intervención. Se midieron el consumo de alimentos, la antropometría, el gasto calórico basal y las actividades (met) y las enzimas fracción creatina quinasa mb – ckmb, lactato deshidrogenasa – ldh, transaminasa oxalacética – got y creatina fosfoquinasa – cpk en 3 momentos después de una semana de entrenamiento, después de una semana de entrenamiento. Descansar antes de la intervención con jugo de uva (basal) y después de la intervención (post-jugo). Resultados: en cuanto a las enzimas, el consumo de jugo tuvo efectos sobre las enzimas, respecto a ckmb y ldh, donde ambas enzimas tuvieron una reducción plasmática en la semana posterior a la ingesta de jugo de uva (ckmb p < 0,04 y ldh p=0,01). En got y cpk, el jugo de uva blanca devolvió los niveles de estas enzimas al mismo nivel que los niveles basales. Conclusión: el jugo de uva blanca pudo afectar positivamente los niveles de enzimas en los atletas de muay thai.

DOI:

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Caroline Dani1.2, Samanta Dias Machado3, Ana Lúcia Hoeffel3

1 Programa de Pós-Graduação em Farmacologia e Terapêutica da UFRGS
2 Associação Brasileira de Sommeliers do Rio Grande do Sul
3 Centro Universitário da Serra Gaúcha

Contact the author*

Tags

Full papers OIV 2024 | IVES Conference Series | OIV | OIV 2024

Citation

Related articles…

Alternative methods to evaluate the pinking susceptibility of white wines: derivative spectroscopy and ciel*a*b* colour analysis

Pinking describes the appearance of a salmon-red blush in white bottled wines produced exclusively from white grape varieties. It is understood as an undesirable chromatic phenomenon by both wine consumers and the industry. Nowadays, there are no treatments to fully reverse pinking once it occurs. Partial reversion has been shown after exposure of pinked wine to ultraviolet (UV) light.

Correction de la teneur en alcool des vins par évaporation partielle sous vide en cours de fermentation alcoolique

Climate change has become a reality that is becoming more and more apparent every day, with changes in the physico-chemical composition of grapes and an increase in the alcohol content of finished wines. These higher alcoholic degrees are not without consequences for the success of alcoholic and malolactic fermentation. Correcting the alcohol content (-20% of the initial alcoholic strength) is also part of an approach designed to meet consumer expectations for healthier, lighter or lower-alcohol wines (9 to 13% vol.). Correcting the alcohol content of wines also rebalances the mouthfeel by reducing the alcohol’s burn.

Publication of the 3rd edition of the OIV ampelographic descriptors

Ampelography is aimed at describing the vine according to several characteristics, such as morphology, agronomic aptitudes, technological potential, and genetics. The description of varieties and species of vitis has long been the subject of numerous scientific and technical studies by eminent specialists for a long time, which have led the OIV to publish in 1983 the “descriptor list for grape varieties and vitis species”, a milestone among the OIV worldwide recognised codes.

L’essor des produits “No-Low” : nouveaux défis pour l’étiquetage et la réglementation

In recent years, “no-low” products seem to become a new worldwide trend. It appears to be a possible answer to the well-known context of climate change, the decline in wine consumption, and the wellness/health trend (“free from” claims, vegan, and so on…) That consumers are looking for. The aim of this study is to provide an overview of the “no-low” products sold in the french market (but not only french products), focusing on the labelling, packaging, and sales presentation of these products.

Quantitative nuclear magnetic resonance spectroscopy 2H(D)-qNMR in the study of deuterium distribution in intracellular water and fermentation products of grape carbohydrates using ethyl alcohol as an example

The paper presents results that develop the results of studies carried out in 2022-2023 under the OIV grant on the topic of distribution of deuterium (2H(D)) in the intracellular water of grapes and wines, taking into account the impact of natural, climatic and technogenic factors using quantitative nuclear magnetic resonance spectroscopy (qNMR).