Effects of grape juice consumption on oxidative stress and inflammation in male volleyball players: A randomized, double-blind, placebo-controlled clinical trial

Martins, Nicolli Cariello; Dorneles, Gilson Pires; Blembeel, Amanda Stolzenberg; Marinho, Jéssica Pereira; Proença, Isabel Cristina Teixeira; Goulart, Maria Júlia Vieira da Cunha; Möller, Gabriella Berwig; Marques, Eduardo; Pochmann, Daniela; Salvador, Mirian; Elsner, Viviane Rostirola; Peres, Alessandra; Dani, Caroline; Ribeiro, Jerri Luiz

doi:10.1016/j.ctim.2020.102570

Cited by 23 publications

(22 citation statements)

References 54 publications

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“…To respond to consumer demand related to the consumption of natural and healthy products, several studies focused on the development of new and healthy beverages based on fruit juice (Bhalerao et al., 2020 ; Gironés‐Vilaplana et al., 2012 , 2013 , 2016b ; González‐Molina et al., 2012 ; Shams Najafabadi et al., 2021 ; Tiencheu et al., 2021 ). During physical exercise, oxidative stress is induced because of an imbalance between the production of reactive oxygen species and antioxidant capacity in the body, leading to an increase in inflammatory markers, muscle damage, and gastrointestinal dysfunction (AbuMoh’d, 2020 ; Elejalde et al., 2021 ; Martins et al., 2020 ). Grape and its derivatives could be beneficial facing oxidative damage because of the presence of phenolic compounds (De Oliveira et al., 2021 ).…”

Section: Introductionmentioning

confidence: 99%

“…Grape and its derivatives could be beneficial facing oxidative damage because of the presence of phenolic compounds (De Oliveira et al., 2021 ). Its carbohydrate content is necessary for glycogen deposition and improvement of practice during long‐term exercise (Martins et al., 2020 ). Concentrated grape juice is a product obtained by physical methods for removing water and increasing the content of soluble solids present in the respective total juice by at least 50%.…”

Section: Introductionmentioning

confidence: 99%

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Elaboration of an organic beverage based on grape juice with positive nutritional properties

Bendaali

Vaquero

González

et al. 2022

Food Science & Nutrition

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Currently, the food market is experiencing a great development in the production of natural and functional foods due to the increasing health awareness of consumers and the adoption of healthy eating habits (Chew et al., 2020). The request for organic foods has increased owing to the belief that they might have more benefits than conventional products (Dyab et al., 2015). Accordingly, it has become important to produce new drinks from fruits juices as a source of nutrients and bioactive compounds (Gironés-Vilaplana et al., 2016a). Consumption of fruits and vegetables is recommended to prevent disease, especially red fruits such as strawberries, cherries, grapes, and pomegranates, which are characterized by their bioactive component (Gardeli et al., 2019). Fruit-and vegetablebased beverages include a variety of polyphenols, oligosaccharides, fibers, and nitrates, which may produce antioxidant, antimicrobial,

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Elaboration of an organic beverage based on grape juice with positive nutritional properties

Bendaali

Vaquero

González

et al. 2022

Food Science & Nutrition

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“…Finalmente, en cuanto a los BMEOX, TBARS presentó un menor incremento en GE (45.22%) con respecto a GP (67.82%) en D4 al compararlo con D1, presentando también GE (16.38%) mayor descenso en D7 versus D4. Al respecto, resultados similares relacionados a la disminución de TBARS fueron reportados por Sadowska-Krêpa, KBapciñska, Podgórski, Szade, Tyl & Hadzik (2015) y Martins et al (2020), lo que estaría mostrando una reducción en la peroxidación lipidica.…”

Section: Discussionunclassified

“…Al respecto hay evidencia creciente en relación con la utilización de antioxidantes naturales como coadyuvantes en deportistas, por ejemplo (Estrada-Díaz, Hernández-Cruz, Cruz-Castruita, Zavala-Flores, Rodríguez-Bies & Rangel-Colmenero, 2017) encontraron que la ingesta de zarzamora (Rubus sp. ), rica en antioxidantes es favorable en el entrenamiento previo a la competencia ya que promueve la regulación del estrés oxidativo, disminuyendo los valores del mismo; también los arándanos (Vaccinium corymbosum), han demostrado beneficios potenciales en la regulación del estrés oxidativo inducido por ejercicio (Nieman et al, 2013), Martins et al (Martins et al, 2020) mostró que la ingesta de zumo de jugo de uva (Cooperativa Nova Aliança, RS) reconstituido a partir de la especie Vitis labrusca durante dos semanas parece reducir la oxidación de proteínas y el daño del ADN por el ejercicio físico.…”

Section: Introductionunclassified

Marcadores bioquímicos de estrés oxidativo en jugadoras universitarias de voleibol. Efecto del consumo de Passiflora edulis (Biochemical markers of oxidative stress in female volleyball players. Effect of consumption of Passiflora edulis)

Cardona

Landázuri

Ayala-Zuluaga

et al. 2021

Retos

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Objetivo: examinar el efecto del consumo de Passiflora edulis (P. edulis) sobre marcadores bioquímicos de estrés oxidativo (BMEOX) en mujeres voleibolistas de una selección universitaria. Método: población catorce jugadoras (edad: 19.3±2.2 años; masa: 57.5±5.0 kg; estatura: 1.62±6.2 m), fueron divididas aleatoriamente en grupo experimental (GE) y grupo placebo (GP). Durante los siete días del microciclo, al GE se les suministró 2 ml/día de zumo de P edulis y el GP recibió 2 ml/día de placebo (agua saborizada). Se tomaron muestras sanguíneas durante los días 1, 4, 7 y 14. Se cuantificaron creatina quinasa (CK), glutamato oxalacetato transaminasa (GOT), glutamato piruvato transaminasa (GPT), creatinina (Cr), catalasa (CAT), superóxido dismutasa (SOD), la peroxidación lipídica por el método de sustancias reactivas al ácido tiobarbitúrico (TBARS) y la tasa de filtración glomerular (TFG). Resultados: las transaminasas, se incrementaron significativamente en el día 4, y descendieron en los días 7 y 14 en ambos grupos. CK y Cr, aumentaron, pero no retornaron a valores basales en el día 14. TBARS y CAT aumentaron en ambos grupos sin diferencias significativas, mientras SOD aumentó con diferencias significativas para todos los días solo en GP. Conclusión: El microciclo produce cambios en los BMEOX, aumentando su nivel con el aumento de la intensidad del mismo; El consumo de P. edulis no afectó de manera significativa las actividades transaminasas, SOD y CAT, pero estas enzimas permanecen más estables en las deportistas que consumieron P. edulis. Es necesario profundizar el conocimiento sobre usos de antioxidantes y ejercicio intenso. Abstract. Objective: to examine the effect of the consumption of Passiflora edulis (P. edulis) on biochemical markers of oxidative stress (BMEOX) in female volleyball players of a university team. Method: population fourteen players (age: 19.3 ± 2.2 years; mass: 57.5 ± 5.0 kg; height: 1.62 ± 6.2 m), were randomly divided into experimental group (EG) and placebo group (GP). During the seven days of the microcycle, the EG was given 2 ml / day of P edulis juice and the GP received 2 ml / day of placebo (flavored water). Blood samples were taken during days 1, 4, 7 and 14. Creatine kinase (CK), glutamate oxaloacetate transaminase (GOT), glutamate pyruvate transaminase (GPT), creatinine (Cr), catalase (CAT), superoxide dismutase (SOD), lipid peroxidation by thiobarbituric acid reactive substances (TBARS) and glomerular filtration rate (GFR). Results: transaminases increased significantly on day 4, and decreased on days 7 and 14 in both groups. CK and Cr, increased, but did not return to baseline values on day 14. TBARS and CAT increased in both groups without significant differences, while SOD increased with significant differences for all days only in GP. Conclusion: The microcycle produces changes in the BMEOX, its level increase with the increase in its intensity; Consumption of P. edulis did not significantly affect transaminase, SOD and CAT activities, but these enzymes remain more stable in athletes who consumed P. edulis. It is necessary to deepen the knowledge about antioxidant uses and intense exercise.

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“…During extended and intense exercises such as marathon and ultramarathon races, athletes exhibit severe physiological stress that appears as muscle microtrauma, oxidative stress, gastrointestinal dysfunction, or inflammation ( 63 ). According to ( 64 ), during long and extenuating physical exercises, oxidative stress is caused owing to a considerable increase of reactive oxygen species (ROS) promoting an imbalance in antioxidant capacity in the body, which leads to protein modification, lipid oxidation, DNA damage ( 65 ), inflammation ( 66 ), and chronic diseases including cancer and neurological and cardiovascular diseases ( 67 ). Grape and grape derivative products are a source of polyphenols ( 63 ) which are known of high antioxidant activities ( 68 ) and can be beneficial against oxidative damage ( 69 ).…”

Section: Contribution Of Grape Juice To Isotonic Drinksmentioning

confidence: 99%

Contribution of Grape Juice to Develop New Isotonic Drinks With Antioxidant Capacity and Interesting Sensory Properties

et al. 2022

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Nowadays, the sector of isotonic beverages has developed its market based on fruit juices that provide a sports drink with antioxidant and biological activities in addition to their principal role of rehydration and replacement of minerals and carbohydrates during physical exercise. Consumption of grape juice is increasing worldwide because of its sensory characteristics and nutritional value. It contains mainly water, sugars, organic acids, and phenolic compounds. Phenolic compounds play a major role in prevention of various diseases through their biological activities linked to antioxidant, anti-inflammation, anticancer, anti-aging, antimicrobial, and cardioprotective properties. Several studies have demonstrated that grape juice is able to improve performances of antioxidant activity, protect against oxidative damage, and reduce inflammation during sports activities. Polyphenol content also provides a great sensory profile, mainly color which is an important indicator for consumers when choosing beverage products. The contribution of grape juice through its nutritional value and sensory properties makes it an alternative for the development of a new isotonic drink that will be a novel and healthy product in the field of healthy beverages.

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Effects of grape juice consumption on oxidative stress and inflammation in male volleyball players: A randomized, double-blind, placebo-controlled clinical trial

Cited by 23 publications

References 54 publications

Elaboration of an organic beverage based on grape juice with positive nutritional properties

Elaboration of an organic beverage based on grape juice with positive nutritional properties

Marcadores bioquímicos de estrés oxidativo en jugadoras universitarias de voleibol. Efecto del consumo de Passiflora edulis (Biochemical markers of oxidative stress in female volleyball players. Effect of consumption of Passiflora edulis)

Contribution of Grape Juice to Develop New Isotonic Drinks With Antioxidant Capacity and Interesting Sensory Properties

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