نوع مقاله : مقاله پژوهشی Released under (CC BY-NC 4.0) license I Open Access I
نویسندگان
1 فیزیولوژی ورزشی . دانشکده تربیت بدنی و علوم ورزشی . تبریز ایران
2 فیزیولوژی ورزشی. دانشکده تربیت بدنی و علوم ورزشی. تبریز، ایران
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Background& purpose: 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]
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