Background and Study Aim:The aim of this study was to examine the effect of leg and back strength on serve throwing speed and agility of 19-23 year old male tennis players who are studying at university. Material and Methods: Twelve male tennis players, aged between 19 and 23, who were studying at university in Kayseri participated in the study voluntarily. Individuals who played tennis for at least 5 days per week participated in the study and leg and back strength measurements and their relation with the serve and agility were compared. Results: In the study, leg strength test, back strength test, agility test and serve throwing speed tests were applied to the subjects. These tests reveal a significant relation between back strength and serve throwing speed (R=,660, R2=,435; p<,050). When the t-test results on the significance of the regression coefficient are examined, it is seen that back strength level (t=2,774, p = ,024) affects serve throwing speed and explains approximately 43% of the total variance. There is a significant relation between leg strength and serve throwing speed (R=,586, R2=,343; p<,050). When the t-test results on the significance of the regression coefficient are examined, it is seen that leg strength level affects serve throwing speed and it explains approximately 34% of the total variance. Conclusions: As a consequence, it has been revealed that leg strength and back strength in tennis players have a statistical relationship with agility and serve throwing speed. For this reason, it is considered necessary to apply training programs to improve leg and back strength in trainings.

It is claimed that protein taking among athletes has increased substantially. The aim of this study is to investigate the effect of the protein supplementation following heavy exercises on blood cells. 24 males between the ages of 19-25 were participated in the study. The participants were divided into two groups randomly as the protein group (n:15) and non-protein group (n:9). For all participants, 10 repetitive weight lifting exercises were performed with 80%, 90% and 100% of the maximum weight that they could lift to the main muscle groups. All volunteers were given 1g/kg protein daily diet divided into three meals. Additionally the protein group was given 35 grams of Whey protein dissolved in 500 ml water just after dinner as being 2 hours, 24 hours, 48 hours and 72 hours after the exercises. Blood samples of both groups were taken before exercise, after exercise, at the 24th hour, 48th hour and 72nd hour. Erythrocyte, leukocyte, platelets, hemoglobin neutrophil, lymphocyte analysis were performed. There was no significant difference between the protein group and non-protein group, but there were significant differences within both group by time. As a result, we can say that protein supplementation after heavy exercise has no effect on blood parameters.

Increasing evidence of exercise induced oksidative damage and impairment of athlete performance spurs extensive research on the evaluation of muscle protection by antioxidant supplementation in exercise. Many studies have identified the potential antioxidant effect of polyphenols, a large groupof natural compounds found in foods and beverages. The aim of our study is to investigate whether dark chocolate, which has been consumed in recent years due to its positive effects on human healty, has an effect on oxidant and antioxidant stress parameters. Twenty male kickboxers, aged between 19-24, who attended the National Team camp without any health problems, were included in the study. On the first day of the camp, after the height and weight measurements of all the athletes, 10 cc venous blood samples were taken. Afterwards, the athletes were randomly divided into 2 groups of 10 people as Chocolate Receiving Group (ÇK) and Control Group (KG). The CC group was fed 40 grams of dark chocolate at 09:00 in the morning before the training, but the KG was not given chocolate. All the athletes did high-intensity kickboxing training for 1 hour each in the morning and afternoon. At 18:00 in the evening, 10 cc blood samples were taken again, centrifuged, and the serums were separated and stored at -80 °C. To determine oxidant stress; malondialdehyde (MDA), to determine antioxidant capacity; Superoxide dismutase activity (SOD), glutathione peroxidase (GSPH) and total antioxidant capacity (TAC) values ​​were measured by spectrophotometric method. After it was determined that the data showed normal distribution, the paired t test was performed. Our findings did not show a significant change in GSPH, MDA, TAC values, although there were increases and decreases in both the control group and the chocolate group. It was observed that only SOD values ​​were significantly effective in whether the athletes took chocolate or not. As a result, regular exercise is more effective than dark chocolate in improving antioxidant capacity. Key words: exercise, dark chocolate, oxidative stress, antioxidant defense, kick boxing