Effects of Acacia Honey Drink after Exercise-Induced Dehydration on Selected Physiological Parameters and Subsequent Running Performance

This study examined the effect of honey supplementation on exercise performance and biochemical markers in comparison to plain water and sports drink in the heat. Ten recreational athletes (Age: 22.2 ± 2.0 years, weight: 65.7 ± 5.3 kg; height: 170.4 ± 3.5 cm; VO2max: 51.5 ± 3.7 mL.kg−1.min−1) participated in this study. Participants ran at 70% of their VO2max for 1 h in a pre-load phase (Run-1), followed by a rehydration phase for 2 h and then a 20 min self-paced time trial (Run-2). After Run-1, participants drank either Acacia honey, sports drink or plain water with an amount equivalent to 150% of body weight loss. Subsequently, the participants performed the 20 min self-paced time trial. Acacia honey elicited an improved running time trial performance with a significantly (p<0.05) longer distance ran compared to plain water trial, but it was not different from the sports drink trial. In addition, there was no significant difference in running performance between sports drink and plain water trials. Plasma glucose, insulin and free fatty acids were significantly (p<0.05) higher in H and sports drink compared to the W trial during the rehydration phase. There were no significant differences in body weight changes, oxygen uptake, heart rate, rate of perceived exertion, tympanic temperature, plasma volume changes, plasma cortisol, urine osmolality, volume, and specific gravity among the three trials. Thus, Acacia honey can be recommended to be used as a rehydration drink for individuals who train and compete in the heat.

The Beverage Hydration Index: Influence of Electrolytes, Carbohydrate and Protein

The beverage hydration index (BHI) facilitates a comparison of relative hydration properties of beverages using water as the standard. The additive effects of electrolytes, carbohydrate, and protein on rehydration were assessed using BHI. Nineteen healthy young adults completed four test sessions in randomized order: deionized water (W), electrolytes only (E), carbohydrate-electrolytes (C + E), and 2 g/L dipeptide (alanyl-glutamine)-electrolytes (AG + E). One liter of beverage was consumed, after which urine and body mass were obtained every 60 min through 240 min. Compared to W, BHI was higher (p = 0.007) for C + E (1.15 ± 0.17) after 120 min and for AG + E (p = 0.021) at 240 min (1.15 ± 0.20). BHI did not differ (p > 0.05) among E, C + E, or AG + E; however, E contributed the greatest absolute net effect (>12%) on BHI relative to W. Net fluid balance was lower for W (p = 0.048) compared to C + E and AG + E after 120 min. AG + E and E elicited higher (p < 0.001) overall urine osmolality vs. W. W also elicited greater reports of stomach bloating (p = 0.02) compared to AG + E and C + E. The addition of electrolytes alone (in the range of sports drinks) did not consistently improve BHI versus water; however, the combination with carbohydrate or dipeptides increased fluid retention, although this occurred earlier for the sports drink than the dipeptide beverage. Electrolyte content appears to make the largest contribution in hydration properties of beverages for young adults when consumed at rest.

Laboratory analysis of glucose, fructose, and sucrose contents in Japanese common beverages for the exact assessment of beverage-derived sugar intake

Background The adverse health effects of sugar-sweetened beverage consumption have been studied worldwide. There are several reports on actual sugar contents in sugar-sweetened beverages. However, there is no recent report on actual sugar contents in Japanese sugar-sweetened beverages. Therefore, we attempted to analyze glucose, fructose, and sucrose contents in Japanese common beverages. Methods Glucose, fructose, and sucrose contents in 49 beverages including 8 energy drinks, 11 sodas, 4 fruit juices, 7 probiotic drinks, 4 sports drinks, 5 coffee drinks, 6 green tea drinks, and 4 tea drinks were determined using the enzymatic methods. Results Tow zero calorie drinks, 2 sugarless coffee drinks, and 6 green tea drinks contained no sugar. Three coffee drinks contained only sucrose. The orders of median glucose, fructose, and sucrose contents in categorized beverages containing sugars were as follows: for glucose, fruit juice > energy drink ≥ soda >> probiotic drink > black tea drink > sports drink; for fructose, probiotic drink ≥ energy drink > fruit juice > soda >> sports drink > black tea drink; and for sucrose, black tea drink > energy drink ≥ probiotic drink > fruit juice > soda > coffee drink >> sports drink. The rate of total fructose content in total sugar content in 38 sugar-containing beverages was approximately 40-60%. The total sugar content analyzed was not always equivalent to carbohydrate content indicated on the nutrition label. Conclusions These results indicate that actual sugar content in Japanese common beverages is necessary for the exact assessment of beverage-derived sugar intake.

Nutraceuticals for Healthy Sporting

Sport nourishment is one of the most promptly and constantly evolving area, these dietary supplements are marketed for muscle building, recovery or to improve athletic performance. Consumers use nutraceuticals as fat burners and to find competitive edge in sports. These supplements may include plant extract, carbohydrates, proteins, etc. For elite sport person, energy expenditure during heavy drill may be enormous thus nutritive supplements or sports drink acts as an ergogenic aid in augmenting performance, recovery and improve rough training adaptations. Apart from regular consumption of nutraceuticals/drugs it is mandatory for a individual to maintain an energy balance through strategic food habit, prudent training and refueling. Apart from health benefits drugs can generate various side effects like hypertension, addiction, dependency on supplements, etc., so it is obligatory for the sport professionals to have through awareness of scientific value of articles and endorsements regarding nutraceuticals and workouts so as to keep themselves isolated from marketing puff.

Ingestion of maple-based and other carbohydrate sports drinks: effect on sensory perceptions during prolonged exercise

Background Taste and appreciation of sports drinks can affect perceived exertion during exercise. Anecdotal evidence shows that maple products are regularly consumed by recreational and professional athletes but very few studies have reported on their effects during exercise. The purpose of the current study is to report the taste, appreciation and perceived exertion following the ingestion of maple-based sports drinks and other carbohydrate drinks during prolonged exercise. Methods Recreationally and competitively active male subjects (n = 76, mass = 73.7 ± 10.3 kg, maximum oxygen consumption (VO2max) = 4.4 ± 0.5 L/min, maximal aerobic power (MAP) = 309 ± 42 W) ingested one of four carbohydrate solutions (all at 60 g CHO/L): concentrated maple sap (MW), diluted maple syrup (MS), glucose (G), a commercial sports drink (CSD), or a placebo (P; water sweetened with stevia) at every 30 min during 120 min of steady-state exercise (SSE) on a cycle ergometer at 66% MAP. Ratings of perceived exertion (RPE, Borg CR-10) were recorded at each 30 min throughout SSE. A questionnaire was administered to assess sensory characteristics (sweetness, acidity, refreshing, and overall taste on a visual analogue scale, converted to decimals from 0 to 1) and appreciation (sweet, acid and overall on a 9-point hedonic scale) 30 min before (immediately after the first ingestion) and immediately after SSE. Results Sweetness was perceived to be higher for MW than G and P (pre: 0.60 ± 0.19, 0.51 ± 0.17 and 0.50 ± 0.17 and post: 0.69 ± 0.19, 0.34 ± 0.18 and 0.48 ± 0.22; p < 0.05, respectively) and MS was rated higher than MW for the appreciation of the sweet taste (pre: 6.5 ± 1.5 vs. 4.6 ± 1.8 and post: 6.8 ± 1.8 and 4.1 ± 1.8; p < 0.05, respectively). Furthermore, subjects that had ingested MW, reported a significantly lower RPE than those with P at 120 min (14.1 ± 2.2 vs. 16.0 ± 2.0, respectively). Conclusions A sports drink containing maple syrup is well appreciated during prolonged exercise and appears to be a viable alternatives to more common sources of carbohydrates. Trial registration NCT02880124. Registered on 26 August 2016.

DEMINERALIZATION OF TOOTH ENAMEL SURFACE AT DIFFERENT IMMERSION TIMES OF SPORT DRINK AND BUFFERING EFFECT OF CASEIN DERIVATIVE AGAINST ENAMEL EROSION

Introduction: Sports drinks are becoming increasingly popular as well as being encouraged with regular exercise. These drinks are less than normal pH and found to be acidic.These acidic bevarages are thought to increase potential for dental erosion.Casein Phosphopeptide - Amorphous Calcium Phosphate CPP-ACP complex helps to release Calcium, Phosphate ions to form apatite crystals. In acidic conditions, these calcium, phosphate ions are released from crystal complex and facilitate to reduce the extent of demineralization. This concept forms the basis for the study. Objective: To estimate the pH values of Sport drink(Redbull) before and after immersion time. To estimate the loss of mineral content of the tooth exposed to sports drink with and without CPP-ACP. Material & Methods: Extracted premolar teeth of human dentition free of dental caries and hypocalcification were selected. Teeth were sectioned to obtain 3 enamel sections from each tooth to obtain 15 sections. Specimens were immersed in Sports drink(Redbull) Procedure (A) ,Sportsdrink (Redbull) +CPP-ACP Procedure (B) and Control Procedure (C) for 48 hours,24 hours,12 hours,6 hours,3 hours. pH Values before and after procedure were recorded and analysed. After completion of immersion time, Tooth specimens were sectioned using Hard tissue Microtome viewed for extent of demineralization under Polarized light microscope. Results: Specimens subjected to Sports drink(A),showed wider areas of enamel demineralization. One way analysis of variance (ANOVA) between the groups shows that F value is 4.977,df=2, at 5% level of significance. Sportsdrink+ CPP-ACP (B)(193+ 14) showed decreased amount of demineralisation when compared to Sportsdrink (A)(264+19). Conclusion: CPP-ACP has the ability to reduce demineralization caused by sports drinks. It facilitates Protective action of Loss of mineral content of teeth caused by Sports drink erosion.