ANTIOXIDANT ACTIVITY AS WELL AS VITAMIN C AND POLYPHENOL CONTENT IN THE DIET FOR ATHLETES

Main Article Content

B. FRĄCZEK
M. MORAWSKA
M. GACEK
K. POGOŃ

Keywords

vitamin C, polyphenols, antioxidant potential, diet, athletes, chemical analyses

Abstract

The aim of the study was to analytically evaluate the total content of vitamin C and polyphenols as well as the antioxidant potential of daily food rations planned for athletes. Chemical analyses showed that an average food ration for women (2,120.1 kcal, 90.8 g protein, 53.1 g fat and 354.0 g carbohydrates) contained 5.5±2.6 mg vitamin C and 20.1±4.1 mg polyphenols in 100 g fresh mass. An average food ration for men (2,648.8 kcal, 112.5 g protein, 63.1 g fat and 447.4 g carbohydrates) contained 5.6±1.4 mg vitamin C and 22.9±8.1 mg polyphenols in 100 g fresh mass. The antioxidant potential of an average ration for women expressed as reducing power (FRAP index) in 100 g fresh mass was 8.2±0.7 mmol Fe+2,  and for men,  8.9  ±0.9 mmol Fe+2.  The antioxidant potential of an average ration prepared for women and men expressed as antiradical activity against  DPPH  in  100  g fresh mass was respectively: 2.7±02  mmol and  2.7±0.4  mmol  Trolox equivalent.  Balanced food rations rich in products with high nutrient density can ensure the appropriate intake of vitamin C and polyphenols and high antioxidant potential of the diet.

Abstract 1154 | pdf Downloads 737

References

Aires A., Carvalho R., Matos M., Carnide V., Silva A.P. and Goncalves B. 2017. Variation of chemical constituents, antioxidant activity, and endogenous plant hormones throughout different ripening stages of highbush blueberry (VacciniumcorymbosumL.) cultivars produced in centre of Portugal. Journal of Food Biochemistry 41:416.

Aliakbarlu J., Shadieh M. and Khalili S. 2014. A Study on Antioxidant Potency and Antibacterial Activity of Water Extracts of Some Spices Widely consumed in Iranian Diet. Journal of Food Biochemistry 38:159-166.

AOAC. Official Methods of Analysis of AOAC International (18th ed.), Maryland, USA, ISBN: 0-935584-77-3, 2005.

Arranz S., Saura-Calixto F., Shaha S. and Kroon P.A. 2009. High contents of non-extractable polyphenols in fruits suggest that polyphenol contents of plant foods have been underestimated. Journal of Agricultural and Food Chemistry 57:7298-7303.

Bedogni G., Bernini C.E., Gatti G., Severi S., Poli M., Ferrari F. and Battistini N. 1999. Comparison of food composition tables and direct chemical analysis for the assessment of macronutrient intake in a military community. International Journal of Food Science and Nutrition 50:73-79.

Benzie I.F.F. and Strain J.J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Analytical Biochemistry 239:70-76.

Capó X., Martorell M., Busquets-Cortés C., Sureda A., Riera J., Drobnic F.,Tur J.A. and Pons A. 2016. Effects of dietary almond-and olive oil-based docosahexaenoic acid- and vitamin E-enriched beverage supplementation on athletic performance and oxidative stress markers. Food & Function 7:4920-4934.

Cebula A., Tyka A.K., Pilch W., Szygu?a Z., Pa?ka T., Sztafa-Caba?a K., Fr?czek B. and Tyka A. 2017. Effects of 6-week Nordic walking training on body composition and antioxidant status for women > 55 Years of Age. International Journal of Occupational Medicine and Environmental Health 30:1-10.

Cianciosi D., Forbes-Hernández T.Y., Afrin S., Gasparrini M., Reboredo-Rodriguez P., Manna P.P., Zhang J., Lamas L.B., Martínez Flórez S., Toyos P.A., Quiles J.L., Giampieri F. and Battino M. 2018. Phenolic compounds in honey and their associated health benefits: A review. Molecules 23:1-20.10.

Cie?lik E., Gr?da A. and Adamus W. 2006. Contents of Polyphenols in Fruit and Vegetables. Food Chemistry 94:135-142.

Decroix L., Tonoli C., Soares D.D., Descat A., Drittij-Reijnders M.J., Weseler A.R., Bast A., Stahl W., Heyman E. and Meeusen R. 2017. Acute cocoa flavanols intake has minimal effects on exercise-induced oxidative stress and nitric oxide production in healthy cyclists: a randomized controlled trial. Journal International Society of SportsNutrition 14:28.Durazzo A. 2017. Study approach of antioxidant properties in foods: Update and considerations. Foods 6:17.

Durazzo A., Casale G., Melini V., Maiani G. and Acquistucci R. 2015. Evaluation of antioxidant properties in cereals: Study of some traditional Italian wheats. Foods 4:391-399.

Durazzo A., Turfani V., Azzini E., Maiani G. and Carcea M. 2014. Antioxidant properties of experimental pastas made with different wholegrain cereals. Journal of Food Research 3:4.

Durazzo A., Turfani V., Azzini E., Maiani G. and Carcea M. 2013. Phenols, lignans and antioxidant properties of legume and sweet chestnut flours. Food Chemistry 140:666-671.

EN14130. Food Products. Determining the content of vitamin C using the HPLC Method, Brussels, Belgium, 2003.

FAO. Food energy -methods of analysis and conversion factors. FAO Food and Nutrition Paper 77, Rome, ISBN: 92-5-105014-7, 2003.

Ferretti G., Bacchetti T., Belleggia A. and Neri D. 2010. Cherry antioxidants: From farm to table. Molecules 15:6993-7005.

Fr?czek B. and Gacek M. 2013. Assessment of the nutritive value of dishes designed for athletes-grilled chicken salad and spaghetti with tomatoes and parmesan cheese. Polish Journal of Food and Nutrition Sciences 63:261-266.

Gacek M., Fr?czek B. and Morawska M. 2012. Vitamin C and polyphenol content as well as antioxidant activity of foods designed for physically active people: grilled chicken salad and spaghetti with tomatoes and parmezan cheese. Bromatologia i Chemia Toksykologiczna 45:930-935. (in Polish, Abstract in English)

Gramza-Micha?owska A. and Cz?apka-Matyasik M. 2011. Evaluation of the antiradical potential of fruit and vegetable snacks. Acta Scientiarum Polonorum Technologia Alimentaria 10:61-72.

Heaton L., Davis J., Rawson E., Nuccio R., Witard O., Stein K., Baar K., Carter J. and Baker L. 2017. Selected in-season nutritional strategies to enhance recovery for team sport athletes: A Practical Overview. Sports Medicine 47:2201-2218.

Hotnog A.D., Miklos A., Tero-Vescan A. and Filip C. 2017. The advantages of vegetal sprouts consumption in the modern diet. Acta Medica Marisiensis 63:57-57.

Jaiswal A.K., Rajauria G., Abu-Ghannam N. and Gupta S. 2012. Effect of different solvents on polyphenolic content, Antioxidant capacity and antibacterial activity of Irish York cabbage. Journal of Food Biochemistry 36:344-358.

Koréissi-Dembélé Y., Doets E.L., Fanou-Fogny N., Hulshof P.J.M., Moretti D. and Brouwer I.D. 2017. Comparing intake estimations based on food composition data with chemical analysis in Malian women. Public Health Nutrition 20:1351-1361.

Kreider R.B., Wilborn C.D., Taylor L., Campbell B., Almada A.L., Collins R., Cooke M., Earnest C.P., Greenwood M., Kalman D.S., Kerksick C.M., Kleiner S.M., Leutholtz B., Lopez H., Lowery L.M., Mendel R., Smith A., Spano M., Wildman R., Willoughby D.S., Ziegenfuss T.N. and Antonio J. 2010. ISSN exercise & sport nutrition review: research & recommendations. Journal International Society of Sports Nutrition 7:7.

Kunachowicz H., Nadolna I., Przygoda B. and Iwanow K. 2005. Food composition and nutrition tables. PZWL, Warszawa. (in Polish)

Leonardo-Mendonca R.C., Ocaña-Wilhelmi J., De Harto T., De Teresa-Galván C., Guerra-Hernández E., Rusanova I., Fernández-Ortiz M., Sayed Ramy K.A., Escames G. and Acuña-Castroviejo D. 2017. The benefit of a supplement with the antioxidant melatonin on redox status and muscledamage in resistance-trained athletes. Applied Physiology, Nutrition and Metabolism 42:700-707.

Marconi S., Durazzo A., Camilli E., Lisciani S., Gabrielli P., Aguzzi A., Gambelli L., Lucarini M. and Marletta L. 2018. Food composition databases: Considerations about complex food matrices. Foods 7:2.

Mason S.A., Morrison D., McConell G.K. and Wadley G.D. 2016. Muscle redox signalling pathways in exercise. Role of antioxidants. Free Radical Biology and Medicine 98:29-45.

McCormick R., Peeling P., Binnie M., Dawson B. and Sim M. 2106. Effect of tart cherry juice on recovery and next day performance in well-trained Water Polo players. Journal International Society of SportsNutrition 14:1550-2783.

Morillas-Ruiz J.M., Villegas Garcia J.A., Lopez F.J., Vidal-Guevara M.L. and Zafrilla P. 2006. Effects of polyphenolic antioxidants on exercise-induced oxidative stress. Clinical Nutrition 25:444-453.

Myburgh K. 2104. Polyphenol Supplementation: Benefits for Exercise Performance or Oxidative Stress? Sports Medicine 44: 57-70.

Naderi A., Adel M., Conrad P.E., Kyle L. and Sajjad R. 2018. Fruit for sport. Trends in Food Science and Technology 74:85-98.

Orlando P., Silvestri S., Galeazzi R., Antonicelli R., Marcheggiani F., Cirilli I., Bacchetti T. and Tiano L. 2018. Effect of ubiquinol supplementation on biochemical and oxidative stress indexes after intense exercise in young athletes. Redox Report 23:136-145.

Pekkarinen S.S., Heinonen I.M. and Hopia A.I. 1999. Flavonoids quercetin, myricetin, kaemferol and (+) catechin and antioxidants in methyl linoleate. Journal of the Science of Food and Agriculture 79:499-506.

Potgieter S. 2013. Sport nutrition: A review of the latest guidelines for exercise and sport nutrition from the American College of Sport Nutrition, the International Olympic Committee and the International Society for Sports Nutrition. South African Journal of Clinical Nutrition 26:6-16.

Schneider C.D., Bock P.M., Becker G.F., Moreira J.C.F., Bello-Klein A. and Oliveira A.R. 2018. Comparison of the effects of two antioxidant diets on oxidative stress markers in triathletes. Biology of Sport 35:181.

Shin D., Chae K.S., Choi H.R., Lee S.J., Gim S.W., Kwon G.T., Lee H.T., Song Y.C., Kim K.J., Kong H.S. and Kwon J.W. 2018. Bioactive and pharmacokinetic characteristics of pre-matured black raspberry, Rubus Occidentalis. Italian Journal of Food Science 30:428-439.

Siebenhandl S., Grausgruber H., Pellegrini N., Del Rio D., Fogliano V., Pernice R. and Berghofer E. 2007. Phytochemical profile of main antioxidants in different fractions of purple and blue wheat, and black barley. Journal Agricultural Food Chemistry 55:8541-8547.

Sikora E., Cie?lik E. and Topolska K. 2008. The sources of natural antioxidants. Acta Scientiarum Polonorum Technologia Alimentaria 7:5-7.

Singleton V.L., Orthofer R. and Lamuela-Raventós R.M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology 299:152-178.

Sotiroudis G., Melliou E., Sotiroudis T. and Chinou J. 2010. Chemical analysis, antioxidant and antimicrobial activity of three Greek cucumber (Cucumis Sativus) cultivars. Journal of Food Biochemistry 34:61-78.

Sung D.J., Kim S., Kim J., An H.S. and So W-Y. 2016. Role of L-carnitine in sports performance: Focus on ergogenic aid and antioxidant. Science & Sports 31:177-188.

Taguchi C., Fukushima Y., KishimotoY., Suzuki-Sugihara N., Saita E., Takahashi Y. and Kondo K. 2015. Estimated dietary polyphenol intake and major food and beverage sources among elderly Japanese. Nutrients 7:10269-10281.

Thomas D.T., Erdmann K.A. and Burke L.M. 2016. Position of the Academy of Nutrition and Dietetics, Dietitians of Canada, and the American College of Sports Medicine: Nutrition and Athletic Performance. Journal of the Academy of Nutrition and Dietetics 116:501-528.

Toscano L.T., Tavares R.L., ToscanoL.T., Silva C.S.O., Almeida A.E.M., Biasoto A.C.T., Goncalves M.C.R. and Silva A.S. 2015. Potential ergogenic activity of grape juice in runners. Applied Physiology, Nutrition and Metabolism 40:899.

Walter P., Infanger E. and Muhlemann P. 2007. Food pyramid of the Swiss Society for Nutrition. Annals of Nutrition and Metabolism 51:15-20.

Van Hung P. 2016. Phenolic compounds of cereals and their antioxidant capacity. Critical Reviews in Food Science and Nutrition 56:25-35.

Xu R., Liu N., Xu X. and Kong B. 2011. Antioxidative effects of whey protein on peroxide-induced cytotoxicity. Journal of Dairy Science 94:3739-3746.

Yavari A., Javadi M., Mirmiran P. and Bahadoran Z. 2015. Exercise-induced oxidative stress and dietary antioxidants. Asian Journal of Sports Medicine 6:e24898.

Zenteno-Rramírez G., Juárez-Flores B.I., Aguirre-Rivera J.R., Monreal-Montes M., Mérida García J., Pérez Serratosa M.,Varo Santos M.Á., Ortiz Pérez M.D. and Rendón-Huerta J.A. 2018. Juices of prickly pear fruits (Opuntia spp.) as functional foods. Italian Journal of Food Science 30:614-627.

Zloch Z., Sedlá?ek P., Langmajerová J. and Müllerová D. 2018. Intake and profile of plant polyphenols in the diet of the Czech population. Polish Journal of Food and Nutrition Sciences 68:57-62.