engleski

Enhanced endothelium-dependent vasodilation in athletes consuming functional food enriched with n-3 PUFAs, lutein, selenium and vitamin E

Objective: Present study aimed to determine the effect of consumption n-3 PUFAs, selenium, lutein, and vitamin E enriched hen eggs on endothelium-dependent and endothelium-independent vasodilatation of forearm skin microcirculation in athletes. Design and methods: Thirty-one competitive athletes participated in study, divided in Control group (N=14) who ate 3 regular hens’ eggs/daily, and Nutri4 group (N=17) who ate 3 n-3 PUFAs, selenium, lutein, and vitamin E enriched hen eggs/daily for 3 weeks. Blood pressure, serum lipids and serum concentration of functional nutrients were measured at the beginning and at the end of respective dietary protocol. Endothelium-dependent (post-occlusive reactive hyperemia, PORH ; and iontophoresis of acetylcholine, AChID) and endothelium-independent responses (iontophoresis of sodium nitroprusside, SNPID) of skin microvascular blood flow was assessed using Laser Doppler flowmetry (LDW) before and after dietary protocol. Results: Both PORH and AChID were significantly enhanced after consumption of enriched hen eggs compared to baseline measurement and compared to Control group post-dietary protocol. PORH and AChID were not altered in Control group post-dietary protocol compared to baseline in control group. SNP-induced dilation (SNPID) was not affected by dietary protocols. MAP (mean arterial pressure) was lower after 3-week protocol at NUTRI4 group, while lipid profile was unaltered by diet and similar between Control and NUTRI4 groups. Functional nutrients were higher in serum after diet in NUTRI4 group compared to Control group and pre-diet values. Conclusion: This study demonstrated enhanced microvascular reactivity in response to consumption of functionally enriched eggs.

functional food ; athletes ; endothelium ; microcirculation ; vasodilation

Funding This work was supported by the European Structural and Investment Funds to Science Centre of Excellence for Personalised Health Care, the Josip Juraj Strossmayer University of Osijek, Scientific Unit for Research, Production and Medical Testing of Functional Food, # KK.01.1.1.01.0010