تأثیر شش هفته مصرف آب آلبالو همراه با تمرینات ترکیبی بر شاخص‌های التهابی، نیم‌رخ لیپیدی و ترکیب بدنی در زنان چاق و دارای اضافه‌وزن

نوع مقاله : مقاله پژوهشی Released under (CC BY-NC 4.0) license I Open Access I

نویسندگان

دانشکده تربیت بدنی و علوم ورزشی، دانشگاه تبریز، تبریز، ایران

چکیده

هدف: زنان چاق و دارای اضافه‌وزن هنگام آغاز دوره تمرینی احتمالاً با افزایش موقت شاخص‌های التهابی مواجه هستند که مصرف ریزمغذی‌هایی همچون پلی‌فنول و آنتوسیانین موجود در میوه‌ها می‌تواند در مدیریت این التهاب مفید باشد. لذا هدف از مطالعه حاضر بررسی تأثیر شش هفته مصرف آب آلبالو همراه با تمرینات ترکیبی بر شاخص‌های التهابی، نیم‌رخ لیپیدی و ترکیب بدنی در زنان چاق و دارای اضافه‌وزن بود. روش پژوهش: پژوهش حاضر در قالب طرح نیمه‌تجربی و به‌صورت پیش‌آزمون-پس‌آزمون انجام گرفت. بدین منظور 26 زن جوان سالم در محدوده سنی 35-20 سال با BMI 5/3±6/30 کیلوگرم بر مجذور قد بدون سابقه فعالیت ورزشی در شش ماه گذشته، از طریق فراخوان دعوت و به‌صورت تصادفی در دو گروه 13 نفری تمرین و تمرین+مکمل قرار گرفتند. تمرین ترکیبی به مدت شش هفته شامل تمرین مقاومتی با شدت 70-55% 1RM و تمرین هوازی با شدت 70-55% ضربان قلب ذخیره اجرا شد. مصرف آب­آلبالو در گروه تمرین+مکمل به‌طور روزانه 240 میلی‌لیتر بود. شاخص‌های IL-6، hs-CRP، نیم‌رخ لیپیدی سرم خون و ترکیب بدنی اندازه‌گیری و با استفاده از آزمون کوواریانس و آزمون t زوجی در سطح معنی‌داری 05/0≥P مورد تجزیه و تحلیل قرار گرفتند. یافته‌ها: در مقایسه درون­گروهی، تمرین به تنهایی باعث افزایش معنی‌دار IL-6 (018/0=P) و کاهش معنی­دار TG (040/0=P) شد. مقادیر TC (05/0≥P)، LDL-C (05/0≥P) و BF% (001/0≥P) در هر دو گروه کاهش معنی­داری یافت. همچنین در گروه تمرین+مکمل، HDL-C (001/0≥P) افزایش و BMI (005/0=P) کاهش معنی­داری داشت. از سوی دیگر در مقایسه بین گروهی، کاهش معنی­داری در hs-CRP (003/0=P)، IL-6 (010/0=P) و SLM (008/0=P) و افزایش معنی‌داری در HDL-C (009/0=P) در گروه تمرین+مکمل مشاهده شد. نتیجه‌گیری: به نظر می­رسد مکمل­دهی آب آلبالو منجر به بهبود وضعیت التهابی و تا حدودی بهبود نیم‌رخ لیپبدی و ترکیب بدنی می­شود که می­تواند افزایش هرچند اندک التهاب ناشی از تمرین را به طور مؤثری کاهش دهد.  

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

The Effect of Six Weeks of Tart Cherry Juice Consumption Combined with Concurrent Training on Inflammatory Markers, Lipid Profile, and Body Composition in Overweight and Obese Women

نویسندگان [English]

  • Shakila Rostamzadeh
  • Saeid Nikoukheslat
  • Mostafa Khani
Faculty of Physical Education and Sports Sciences. ,University of Tabriz, Tabriz, Iran
چکیده [English]

Aim:       Obese and overweight women experience a temporary increase in inflammatory markers when starting an training program, and consuming micronutrients such as polyphenols and anthocyanins found in fruits is beneficial in managing this inflammation. Therefore, the aim of the present study was to investigate the effect of six weeks of tart cherry juice consumption combined with concurrent training on inflammatory markers, lipid profile, and body composition in overweight and obese women.
Methods: This semi-experimental study was conducted in a pre-test and post-test design. For this purpose, 26 healthy young women aged 20-35 years with a BMI of 30.6±3.5 kg/m², who had no history of physical activity in the past six months, were recruited through a call and randomly assigned to two groups of 13 participants each: training and training+supplement groups. The concurrent training was performed for six weeks, including resistance training at 55-70% of 1RM and aerobic training at 55-70% of heart rate reserve. The training+supplement group consumed 240 ml of tart cherry juice daily. IL-6, hs-CRP, serum lipid profile, and body composition were measured and analyzed using covariance analysis and paired t-tests at a significance level of P≤0.05.
Results: In the within-group comparison, exercise alone resulted in a significant increase in IL-6 (P=0.018) and a significant decrease in TG (P=0.040). TC (P≤0.05), LDL-C (P≤0.05), and BF% (P≤0.001) significantly decreased in both groups. Additionally, in the training+supplement group, HDL-C (P≤0.001) significantly increased, and BMI (P=0.005) significantly decreased. In the between-group comparison, there was a significant decrease in hs-CRP (P=0.003), IL-6 (P=0.010), and SLM (P=0.008), along with a significant increase in HDL-C (P=0.009) in the training+supplement group.
Conclusion: Tart cherry juice consumption combined with concurrent training appears to have a significant effect on reducing hs-CRP and IL-6 and increasing HDL-C, which are more pronounced compared to concurrent training alone.

کلیدواژه‌ها [English]

  • Inflammation
  • Obesity
  • Overweight
  • Tart cherry juice

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مطالعات کاربردی تندرستی در فیزیولوژی ورزش
دوره 13، شماره 1
فروردین 1405
صفحه 102-117

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  • تاریخ دریافت: 14 دی 1403
  • تاریخ بازنگری: 07 فروردین 1404
  • تاریخ پذیرش: 15 فروردین 1404

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