| Autor: |
Puente-Fernández, Joel, Seijo Bujia, Marcos, Larumbe-Zabala, Eneko, Jiménez, Alfonso, Liguori, Gary, Rossato, Claire, Mayo-Mauriz, Xian, Naclerio, Fernando |
| Jazyk: |
angličtina |
| Rok vydání: |
2020 |
| Předmět: |
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| Zdroj: |
Nutrients |
| Popis: |
Pre-workout multi-ingredients are used to maximise exercise performance. The present double-blind, cross-over study compared the acute effects of ingesting a pre-workout multi-ingredient (PREW) vs. carbohydrate (CHO) over a week (microcycle) composed by three resistance training (RT) workouts alternated with two 30-min low-intensity endurance sessions (END) on RT volume (kg lifted) and END substrate oxidation. Additionally, post-workout decreases of muscle function and subjective responses were analysed. Following a baseline assessment, fourteen recreationally trained middle-aged adults (seven females, 48.8±4.7 years old) completed two identical microcycles separated by a 2-week washout period while receiving either PREW or CHO (15 minutes prior workout). The RT volume, per session (SVOL) and for entire week (WVOL) was calculated. Fatty acid oxidation (FAO) during 30-min cycling corresponding to their individually determined maximal fat oxidation was measured using expired gasses and indirect calorimetry. Assessments of performance and tensiomyography were conducted within 20 min after each RT. Higher (p=0.001) SVOL and WVOL along with a larger proportion of FAO (p=0.05) during the second END workout were determined under the PREW treatment. No other statistically significant differences were observed between conditions. Compared to CHO, a pre-workout multi-ingredient appears to increase resistance volume and favouring fat oxidation during low-intensity endurance exercises. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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