Study on the role of nutrients in food to improve the motion state of athletes

IF 3.3 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2022-04-20 DOI:10.15586/ijfs.v34i2.2126

Hong-Xiang Zhou

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引用次数: 0

Abstract

This study aims to analyze the role of nutrients in food in improving athletic performance and to understand the feasibility of food supplementation in sports training. Twenty athletes were randomly divided into two groups, A and B. The athletes in the two groups had the same diet and the same training content and differed only in the supplemented food. Group A was supplemented with Siraitia grosvenorii water, and Group B was supplemented with pure water. After 3 months of training, the body composition, exercise status, and blood indexes of the athletes in the two groups were compared. Compared with the athletes in group A before the experiment as well as in group B after the experiment, the athletes in group A showed a significant increase in fat-free weight, improved athletic performance, increased levels of hemoglobin (Hb) and red blood cell (RBC), and decreased levels of blood lactic acid (BLA) and blood urea nitrogen (BUN) (P < 0.05). Nutrients in food can effectively improve the body composition and exercise status of athletes and inhibit the decrease of Hb and RBC as well as the increase of BLA and BUN, which have good usability in sports training.

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食物中营养成分对改善运动员运动状态作用的研究

本研究旨在分析食物中营养成分对提高运动成绩的作用，了解食物补充在运动训练中的可行性。将20名运动员随机分为A组和b组，两组运动员饮食相同，训练内容相同，仅在补充食物上有所不同。A组添加罗汉果水，B组添加纯净水。训练3个月后，比较两组运动员的身体组成、运动状态、血液指标。与实验前和实验后的A组运动员相比，A组运动员的无脂体重显著增加，运动成绩显著提高，血红蛋白(Hb)和红细胞(RBC)水平显著升高，血乳酸(BLA)和尿素氮(BUN)水平显著降低(P < 0.05)。食物中的营养物质能有效改善运动员的身体组成和运动状态，抑制Hb和RBC的下降，抑制BLA和BUN的升高，在运动训练中有很好的可用性。

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.