Effect of astaxanthin on physical activity factors, lipid profile, inflammatory markers, and antioxidants indices in athletic men: A systematic review and meta-analysis

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-10-07 DOI:10.1016/j.jff.2024.106477

Motahareh Hasani , Zahra Arabpour , Mahdis Hasani , Amin Saeedi , Adeleh Khodabakhshi

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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.

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虾青素对男性运动员体力活动因素、血脂状况、炎症指标和抗氧化剂指数的影响：系统回顾和荟萃分析

研究表明，口服虾青素可能会对运动员在运动训练期间的体力活动相关因素产生潜在影响，但目前尚无定论。因此，在本系统综述中，我们调查了所有评估虾青素对运动员各种体力活动因素影响的随机对照试验。我们检索了截至 2024 年 6 月 1 日的国际数据库，包括 PubMed、Embase、Scopus 和 Web of Science。对发表时间和语言没有限制。进行了随机效应荟萃分析，以估计汇总效应大小。通过元回归分析探讨了异质性的可能来源。根据预期结果，9 项研究被纳入荟萃分析。结果显示，补充虾青素可提高自行车计时赛成绩，并可显著提高总抗氧化能力（TAC）（SMD：1.1，95 % CI：0.43-1.77，P 值 = 0.046）。因此，虾青素可提高运动员的成绩并增加总抗氧化能力。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

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.