Sammra Maqsood, Muhammad Tayyab Arshad, Ali Ikram, Muhammed Adem Abdullahi
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Date (Phoenix dactylifera L.) Fruit as a Functional Food for Enhancing Athletic Performance and Recovery: A New Perspective
Nutrition plays a crucial role in optimal athletic performance, taking into account hydration techniques, glycogen storage, and carbohydrate sources. Date fruit is a nutrient-dense, functional food that offers several benefits for athletes. This review discusses dates' chemical composition and potential benefits in replenishing glycogen stores, preventing hypoglycemia, and supporting the central nervous system. These include carbohydrates, dietary fiber, vitamins, minerals, and bioactive compounds such as phenolic acids and carotenoids. Dates that are better than other diet options in terms of nutrient density and functional benefits would be presented and applied in sports nutrition products, such as energy bars. The application of dehydrated fruits and their phytochemical profiles for performance improvement and recovery will also be addressed. Helpful recommendations touch on the timing of meals, how fruits should be taken, and dispelling myths surrounding natural sugar sources. According to investigations, an athlete's consumption of date fruits offers both short-term and long-term health benefits, and it has been proven to be an important supplement to current sports nutrition strategies.
期刊介绍:
eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health.
The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following:
● Food chemistry
● Nutrition
● Food safety
● Food and health
● Food technology and sustainability
● Food processing
● Sensory and consumer science
● Food microbiology
● Food toxicology
● Food packaging
● Food security
● Healthy foods
● Super foods
● Food science (general)