Effects of acute low intensity aerobics and blueberry juice on arterial stiffness in young adults.

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Ruisi Wu, Huali Yu, Jiayuan Xu, Zhiqiang Tan, Yongsheng Lan, Dongfang Shi
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Abstract

Arterial stiffness, a cardiovascular disease (CVD) predictor starting from youth, is under-researched in young adults. Low-intensity aerobic exercise (LAE) is generally more accessible than higher-intensity exercise and may be more sustainable for young individuals. Blueberries, renowned for vascular health benefits, may reduce arterial stiffness. This study examines the effects of LAE and blueberry juice on arterial stiffness in 48 young adults. Participants were randomized into LAE, low-, mid-, or high-volume blueberry juice (LB, MB, HB), LAE + LB, LAE + MB, LAE + HB, and control groups. Arterial stiffness was measured at baseline and at 15-, 30-, 45-, and 60 min post-intervention. Blood samples were collected pre-intervention and 30-min post-intervention for metabolomic analysis. Repeated ANOVA revealed LAE + MB significantly reduced arterial stiffness. Metabolomic analysis revealed changes in linoleic acid, sphingolipid, phenylalanine, nicotinate and nicotinamide, glycerophospholipid, and lysine degradation metabolic pathways. These findings suggest a feasible exercise-diet strategy for CVD prevention in young adults and provide metabolic insights into the mechanisms.

急性低强度有氧运动和蓝莓汁对青壮年动脉僵硬的影响。
动脉僵硬,一种从青年开始的心血管疾病(CVD)预测因子,在年轻人中的研究不足。低强度有氧运动(LAE)通常比高强度运动更容易接受,对年轻人来说可能更可持续。蓝莓因对血管健康有益而闻名,它可以减少动脉僵硬。这项研究考察了LAE和蓝莓汁对48名年轻人动脉硬化的影响。参与者被随机分为LAE、低、中、高容量蓝莓汁(LB、MB、HB)、LAE + LB、LAE + MB、LAE + HB和对照组。在基线和干预后15、30、45和60分钟测量动脉僵硬度。在干预前和干预后30分钟采集血样进行代谢组学分析。重复方差分析显示,LAE + MB可显著降低动脉僵硬度。代谢组学分析显示亚油酸、鞘脂、苯丙氨酸、烟酸和烟酰胺、甘油磷脂和赖氨酸降解代谢途径的变化。这些发现为年轻人预防心血管疾病提供了一种可行的运动饮食策略,并为其机制提供了代谢方面的见解。
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来源期刊
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
期刊介绍: npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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