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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.

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Caroline Dani¹, Ana Lúcia Hoefel²

¹ Associação Brasileira de Sommelier Rio Grande do Sul – Rua 13 de Maio, 581 Sala 104, Bento Gonçalves, Brazil
² Faculdade da Serra Gaúcha – R. Mal. Floriano, 1229 – Rio Branco, Caxias do Sul, Brazil

Contact the author*

Tags

IVES Conference Series | OIV | OIV 2024

Citation

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