Whole purple grape juice increases nitric oxide production after training session in high level beach handball athletes

• Autor(a) principal: MIRANDA NETO,MANOEL
• Data de Publicação: 2020
• Outros Autores: TOSCANO,LYDIANE L.T., TAVARES,RENATA L., TOSCANO,LUCIANA T., PADILHAS,ORRANETTE P., SILVA,CÁSSIA S.O. DA, CERQUEIRA,GILBERTO S., SILVA,ALEXANDRE S.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Anais da Academia Brasileira de Ciências (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652020000700907
• topic: ergogenic foods; exercise; inflammation; muscle injury; oxidative stress; purple grapes

Abstract Aims to evaluate the effect of whole purple grape juice intake in the recovery of oxidative stress, inflammation and muscle injury after an intense training session. Fifteen high level men athletes were randomly distributed in supplemented (GJG; n=8; 28.7 ± 3.5 years) or control group (CG; n=7; 24.8 ± 2.7 years). 400 ml of juice or water was ingested immediately before (200 ml) and after (200 ml) a training session. Blood samples was collect before and post-training session as well as 180 minutes after this session (recovery) to analysis of creatine kinase (CK), lactate dehydrogenase (LDH), C-reactive ultrasensitive protein (CRP), malondialdehyde (MDA) and nitrite. The nitrite values at the end of recovery moment of the GJG group were significantly higher than the same moment in the CG group (p<0.05), and the intra-group analysis showed a significant increase in nitrite values only in the GJG group in the end of recovery period moment when compared to the moments pre-training (p<0.001) and post-training (p<0.05). MDA, CRP, LDH and CK did not differ neither groups. Acute supplementation with 400 ml of grape juice increases the serum concentration of nitrite, a nitric oxide metabolite that has antioxidant activity.