engleski

Antioxidants supplementation in a form of functional food enhances oxidative status of competitive athletes

Introduction:Even though regular physical activity is known to reduce oxidative stress level, strenuous exercise and overtraining increases oxidative stress level in competitive athletes. Thus, proper nutrition which maintains proper oxidative balance is very important in athlete’s performance and attaining high level achievements. Analyses of dietary habits in various athletes’ groups found that a substantial proportion of the studied populations did not reach the dietary goals for many 725726macro-and micronutrients, including those with antioxidant properties. Thus, this study aimed to investigate the effect of antioxidant nutrient supplementation in a form of functional food on measurable biomarkers of oxidative stress and antioxidant capacity in competitive athletes.Methods:Thirty- one young healthy competitive athletes (all men) were instructed toeat three hard boiled hen eggs per day during study protocol that lasted for 21 days (total of 63 eggs). Subjects were divided in experimental NUTRI4 group (14 subjects) which consumed n-3 polyunsaturated fatty acids (n-3 PUFAs), selenium, vitamin E and lutein enriched hen eggs (1050 mg of n-3 PUFA/day, 0.06 mg of selenium/day, 3.29 mg of vitamin E/day, and 1.85 mg of lutein/per day), and in control group (17 subjects) which consumed regular hen eggs produced on the same farm (249 mg of n-3 PUFA per day, 0.05 mg of selenium/day, 1.79 mg of vitamin E/day, and 0.33 mg of lutein/per day). Serum protein concentration of 8- iso prostaglandin F2α (8-iso-PGF2α) and hydrogen peroxide and peroxynitrite (DCF-DA) formation in peripheral blood mononuclear cells (PBMCs) were measured as a markers of oxidative stress level, while serum enzyme activity of antioxidant enzymes catalase (CAT), glutathione peroxidase (GPx), and superoxide dismutase (SOD) were measured as markers of enzymatic antioxidant defense, before and after respective diet protocol.Results8-iso-PGF2α serum protein concentration significantly decreased in the NUTRI4 group, while the control group remained unchanged following the respective diet protocol. Similarly, formation of hydrogen peroxide and peroxynitrite (DCF-DA) in PBMCs significantly decreased in the NUTRI4 group, and remained unchanged in controls. Serum activity of CAT, GPX and SOD did not significantly change after the diet protocol neither in control nor Nutri4 group.Conclusion:Three-week antioxidants supplementation in a form of functional food (n-3 PUFAs, selenium, vitamin E and lutein enriched hen eggs) significantly reduced oxidative stress level in competitive athletes potentially by modifying non-enzymatic (or other enzymatic, beside measured) endogenous antioxidant pathways.

functional food ; oxidative stress ; athletes

nije evidentirano