scholarly journals Nutritional Status and Physical Development of High-Performance Combat Athletes in Lithuania

2018 ◽  
Vol 3 (94) ◽  
Author(s):  
Marius Baranauskas ◽  
Linas Tubelis ◽  
Rimantas Stukas ◽  
Edmundas Švedas ◽  
Laimutė Samsonienė ◽  
...  
Keyword(s):  
Fatty Acids ◽  
High Performance ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Physical Development ◽  
Survey Method ◽  
Combat Sports ◽  
Sports Performance ◽  
Omega 3 ◽  
Greco Roman

Background. Adequate nutrition is inseparable from athletes’ optimal physical development and achieved sports performance.  Preparing  for  the  Olympic  Games  athletes’  nutrition  must  meet  certain  requirements.  Only  under appropriate nutrition conditions athletes are enabled to maximize their adaptation to physical loads.  Hypothesis: nutrition of Lithuanian high performance athletes in combat sports is adequate. Research aim was to assess nutrition profile and physical development of Lithuanian high performance athletes in combat sports. Methods.  During  the  competition  preparation  period  of  2012,  the  actual  diets  of  Lithuanian  elite  boxers (n = 14), and the Greco-Roman wrestlers (n = 29) were tested and evaluated. Body composition parameters and physical development of combat athletes were assessed using BIA tetra - polar electrode method. Athletes’ actual diets were established using the actual dietary survey method. Results. Muscle and fat mass indexes of boxers and Greco-Roman wrestlers, 7.5 ± 3.8 and 5.4 ± 2.0 respectively, show that effective complex preparation measures ensure optimal body condition status of athletes. Nevertheless, the diets of combat sport athletes do not meet the requirements:  irrational use of proteins, not enough carbohydrates and polyunsaturated fatty acids, including omega-6 and omega-3 fatty acids, vitamins D, B 1 , PP, minerals, manganese, zinc, calcium and copper, too much intake of fat, saturated fatty acids and cholesterol.  Conclusion.  The  existing  diets  of  Lithuanian  elite  combat  sports  athletes  cannot  ensure  their  maximal adaptation to physical loads and must be optimized, individualized and adjusted, adding dietary supplements with extra carbohydrates, essential fatty acids, vitamins, minerals, and in exceptional cases, nutritional supplements with  essential amino acids.Keywords: high sports performance, combat sports, boxing, Greco-Roman wrestling, athlete nutrition, nutrition profle.

scholarly journals Nutrition Status of High Performance Rowers, Canoeists and Kayakers

2018 ◽  
Vol 1 (92) ◽  
Author(s):  
Marius Baranauskas ◽  
Linas Tubelis ◽  
Rimantas Stukas ◽  
Edmundas Švedas ◽  
Laimutė Samsonienė ◽  
...  
Keyword(s):  
Fatty Acids ◽  
High Performance ◽  
Saturated Fatty Acids ◽  
Bioelectrical Impedance ◽  
Impedance Analysis ◽  
Physical Development ◽  
Nutrition Status ◽  
Composition Analysis ◽  
Omega 3 ◽  
Competition Period

Research background and hypothesis. Rowing and canoeing-kayaking are some of the leading sports in Lithuania, and  athletes  have  achieved  victories  in  European  and  world  championships.  In  order  to  effectively  manage  the preparation of Lithuanian elite rowers, canoeists and kayakers, research in their nutrition status is important, relevant and necessary. Hypothesis: dietary intake of rowers and canoeists-kayakers comply with nutrition requirements. Research  aim  was  to  assess  nutrition  status,  physical  development  and  the  interactions  between  them  for Lithuanian Olympic team rowers, canoeists and kayakers.Research methods. Research on the nutrition status and supplementation was carried out in the preparatory competition  period  in  2012. The  sample  included  18.2  ±  2.3-year-old  rowers  (n  =  24)  and  21.5  ±  5.2-year-old canoeists-kayakers (n = 12). Body composition analysis and physical development of athletes was performed using multi-frequency bioelectrical impedance analysis (BIA) method. Research results. Regardless of gender, MFMI of kayakers-canoeists and rowers was only average. Athletes’ dietary energy intake (EI) does not fully cover the energy expenditure, the diet lacks carbohydrates, dietary fibres, omega-3 fatty acids, vitamin D, and there is too much fat, saturated fatty acids and cholesterol. 92% of athletes take supplements. Most often athletes’ dietary supplementation includes carbohydrates (73.9%), amino acids (73.9%), minerals (73.9%), vitamins (65.2%), and multivitamins (65.2%).  Discussion and conclusions. Nutrition status and physical development of Lithuanian elite kayakers-canoeists and rowers does not meet the requirements of nutrition. Diets of high performance kayakers-canoeists and rowers must be optimized, adjusted and individualized.Keywords: rowers, canoeists and kayakers, high sports performance, athlete nutrition.

scholarly journals Variation of Fatty Acids and Antioxidants Contents of Vegetarian Rayeb Milk as Affected by Fortification with Natural and Artificial Sweeteners

2020 ◽  
pp. 1-9
Author(s):  
Magdy Mohamed Ismail ◽  
Magdy Mohamed Ismail ◽  
Mohamed Abdou Mousa ◽  
Mohamed Ismail Abou-Dobara ◽  
Nawal Mohamed Refat
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Volatile Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Cow Milk ◽  
Omega 3 ◽  
Milk Mixture ◽  
Chain Fatty Acids

Rayeb milk (bio-stirred yogurt) samples were prepared from cow milk sesame milk or cow and sesame milk mixture (1:1) with or without adding sucrose (5%), honey (5%), fructose (2.5%) and sorbitol (1.5%) and using ABT-5 culture. Results showed levels of saturated fatty acids (SFA), short chain fatty acids (SCFA) and medium chain fatty acids (MCFA were lower whereas values of unsaturated fatty acids (USFA), monounsaturated fatty acids (MUSFA), polyunsaturated fatty acids (PUSFA) and long chain fatty acids (LCFA) were higher in sesame milk Rayeb than that of Rayeb manufactured from cow milk. Rayeb made from cow and sesame mixture had higher levels of antioxidant activity than Rayeb prepared from cow milk or sesame milk. The acidity, total solids and total volatile fatty acids values of Rayeb milk treatments contained sweeteners were higher than that of control. The addition of sweeteners decreased SFA, SCFA and MCFA and increased USFA, MUSFA, PUSFA, LCFA and antioxidant activity values of Rayeb milk. Essential fatty acids, linoleic acid (omega-6), α-linolenic acid (omega-3) and oleic acid (omega-9) greatly increased in Rayeb made from cow and sesame milk mixture. Adding sweeteners had the same effect. Fortification of Rayeb milk with sweeteners highly improved the smell, taste, mouth feel, texture and body evaluation scores.

scholarly journals Environmental and Biological Determinants of Algal Lipids in Western Arctic and Subarctic Seas

2020 ◽  
Vol 8 ◽  
Author(s):  
Vincent Marmillot ◽  
Christopher C. Parrish ◽  
Jean-Éric Tremblay ◽  
Michel Gosselin ◽  
Jenna F. MacKinnon
Keyword(s):  
Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Lipid Synthesis ◽  
High Energy ◽  
Taxonomic Composition ◽  
Extensive Study ◽  
The Arctic ◽  
Omega 3 ◽  
Energy Potential

The Arctic is undergoing numerous environmental transformations. As a result of rising temperatures and additional freshwater inputs, ice cover is changing, with profound impacts on organisms at the base of food webs and consequently on the entire Arctic ecosystem. Indeed, phytoplankton not only provide energy as lipids, but also essential fatty acids (EFA) that animals cannot synthesize and must acquire in their diet. Omega-3 (ω3) and omega-6 (ω6) polyunsaturated fatty acids (PUFA) are essential for the healthy development and function of organisms. The high energy potential of monounsaturated fatty acids (MUFA) is of particular importance in cold waters, and various fatty acids including saturated fatty acids (SFA) are involved in organismal responses to environmental stressors. Yet relatively little is known of how variability or change in physicochemical seawater properties (e.g., temperature, light, salinity, pH and nutrients) may affect lipid synthesis in polar environments, either directly, by altering algal physiology, or indirectly, by promoting shifts in phytoplankton species composition. Here we investigated these two possibilities by sampling along a 3,000-km transect spanning 28 degrees of latitude across the subarctic and Arctic domains of Canada. The taxonomic composition of phytoplankton mainly drove the FA profiles measured in particulate organic matter (POM). Strong, positive correlations between 16:1ω7 and diatoms were observed while the proportion of PUFA and ω6 FA increased with flagellate abundance. Among specific FAs, eicosapentaenoic acid (EPA; 20:5ω3) was positively correlated with diatoms but the expected relationship between docosahexaenoic acid (DHA; 22:6ω3) and dinoflagellates was not observed. Decreasing pH had a negative effect on EPA and MUFA proportions, and DHA proportions tended to decrease with higher temperature. These two effects were primarily driven by differences in phytoplankton assemblage composition. Overall, the results of this geographically extensive study provide new information into the use of lipid markers and the ecological determinants of FA synthesis in the North. It also highlights the importance of long-lived subsurface chlorophyll maximum layers in supplying PUFA-rich POM to the food web and suggests that this situation may persist despite ongoing changes in the physical environment.

scholarly journals Seaweeds as Valuable Sources of Essential Fatty Acids for Human Nutrition

2021 ◽  
Vol 18 (9) ◽  
pp. 4968
Author(s):  
Carolina P. Rocha ◽  
Diana Pacheco ◽  
João Cotas ◽  
João C. Marques ◽  
Leonel Pereira ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Methyl Esters ◽  
Saturated Fatty Acids ◽  
Food Sources ◽  
Gas Chromatography Mass Spectrometry ◽  
Omega 3 ◽  
Grateloupia Turuturu ◽  
Red Seaweeds

The overexploitation of terrestrial habitats, combined with the ever-growing demand for food, has led to the search for alternative food sources. The importance of seaweeds as food sources has been growing, and their potential as sources of fatty acids (FA) make seaweeds an interesting feedstock for the food and nutraceutical industries. The aim of this study is to assess the potential of five red seaweeds (Asparagospis armata, Calliblepharis jubata, Chondracanthus teedei var. lusitanicus, Gracilaria gracilis, and Grateloupia turuturu) and three brown seaweeds (Colpomenia peregrina, Sargassum muticum and Undaria pinnatifida), harvested in central Portugal, as effective sources of essential FA for food or as dietary supplements. FA were extracted from the biomass, transmethylated to methyl esters, and analyzed through gas chromatography-mass spectrometry. G. gracilis presented the highest content of saturated fatty acids (SFA) (41.49 mg·g−1), whereas C. jubata exhibited the highest content of highly unsaturated fatty acids (HUFA) (28.56 mg·g−1); the three G. turuturu life cycle stages presented prominent SFA and HUFA contents. Omega-6/omega-3 ratios were assessed and, in combination with PUFA+HUFA/SFA ratios, it is suggested that C. jubata and U. pinnatifida may be the algae with highest nutraceutical potential, promoting health benefits and contributing to a balanced dietary intake of fatty acids.

DEVELOPMENT OF AN EXPERIMENTAL MODEL OF AVITAMINOSIS F

2020 ◽  
Vol 20 (2) ◽  
pp. 38-40
Author(s):  
A. Levitsky ◽  
A. Lapinska ◽  
I. Selivanskaya
Keyword(s):  
Fatty Acids ◽  
Experimental Model ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Coconut Oil ◽  
The Body ◽  
Regulatory Function ◽  
Omega 3 ◽  
White Rats ◽  
Arachidonic Acids

The article analyzes the role of essential polyunsaturated fatty acids (PUFA), especially omega-3 series in humans and animals. The biosynthesis of essential PUFA in humans and animals is very limited, so they must be consumed with food (feed). Тhe ratio of omega-3 and omega-6 PUFA is very important. Biomembranes of animal cells contain about 30% PUFA with a ratio of ω-6/ ω-3 1-2. As this ratio increases, the physicochemical properties of biomembranes and the functional activity of their receptors change. The regulatory function of essential PUFA is that in the body under the action of oxygenase enzymes (cyclooxygenase, lipoxygenase) are formed extremely active hormone-like substances (eicosanoids and docosanoids), which affect a number of physiological processes: inflammation, immunity, metabolism. Moreover, ω-6 PUFA form eicosanoids, which have pro-inflammatory, immunosuppressive properties, and ω-3 PUFAs form eicosanoids and docosanoids, which have anti-inflammatory and immunostimulatory properties. Deficiency of essential PUFA, and especially ω-3 PUFA, leads to impaired development of the body and its state of health, which are manifestations of avitaminosis F. Prevention and treatment of avitaminosis F is carried out with drugs that contain PUFA. To create new, more effective vitamin F preparations, it is necessary to reproduce the model of vitamin F deficiency. An experimental model of vitamin F deficiency in white rats kept on a fat –free diet with the addition of coconut oil, which is almost completely free of unsaturated fatty acids, and saturated fatty acids make up almost 99 % of all fatty acids was developed. The total content of ω-6 PUFA (sum of linoleic and arachidonic acids), the content of ω-3 PUFA (α-linolenic, eicosapentaenoic and docosahexaenoic acids) in neutral lipids (triglycerides and cholesterol esters) defined. Тhe content of ω-6 PUFA under the influence of coconut oil decreased by 3.3 times, and the content of ω-3 PUFA - by 7.5 times. Тhe influence of coconut oil, the content of ω-6 PUFA decreased by 2.1 times, and the content of ω-3 PUFA - by 2.8 times. The most strongly reduces the content of ω-3 PUFA, namely eicosapentaenoic, coconut oil, starting from 5 %. Consumption of FFD with a content of 15 % coconut oil reduces the content of eicosapentaenoic acid to zero, ie we have an absolute deficiency of one of the most important essential PUFAs, which determined the presence of vitamin F deficiency.

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

2014 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Siwitri Kadarsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Olive Oil ◽  
Rice Bran ◽  
Dry Matter ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 

scholarly journals Seafood Consumption and Its Contribution to Nutrients Intake among Canadians in 2004 and 2015

Nutrients ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 77
Author(s):  
Xue Feng Hu ◽  
Hing Man Chan
Keyword(s):  
Fatty Acids ◽  
Vitamin D ◽  
Consumption Rate ◽  
Saturated Fatty Acids ◽  
Age Groups ◽  
Canadian Community Health Survey ◽  
Portion Size ◽  
Food Sources ◽  
Seafood Consumption ◽  
Omega 3

Fish and seafood are excellent sources of nutrients such as omega-3 fatty acids, Vitamin D, and selenium. The aims of this study were to examine the pattern of seafood consumption among Canadians and determine their contribution to intakes of energy and nutrients. Day-1 24-h dietary recalls data collected from a national survey, the Canadian Community Health Survey—Nutrition in 2004 and 2015, were used to estimate food and nutrient intakes among Canadians. Seafood was classified according to the Bureau of Nutritional Sciences food list. Descriptive statistics were used to calculate the consumption rate and the average consumption amount of seafood by different age groups and sociodemographic characteristics. Population ratios were used to assess the contribution of seafood to the total intake of energy and nutrients. The overall consumption rate of seafood was around 17%, and the rate was similar between males and females, and slightly higher in 2015 (17.71%) compared to 2004 (16.38%). The average portion size is approximately 100 g, which translates into a ≈36 kg annual intake among the consumers and ≈6.2 kg per capita consumption. Adults (especially 30 years and above), Asians, individuals who were married, and with post-secondary education were more likely to consume seafood. Salmon, tuna, shrimp, cod, and crab were the most frequently consumed seafood in Canada, the consumption rate of which all increased from 2004 to 2015. Seafood provided up to 75% of n-3 PUFAs, 18% of Vitamin D, 19% Vitamin B12, 6% of niacin, and 4% of Vitamin B6 from all food sources. Seafood consumers had a healthier diet, as seafood consumption was related to a higher intake of key nutrients and a lower intake of total sugar and saturated fatty acids. Therefore, fish consumption should be promoted among Canadians.

scholarly journals Variability in Macro- and Micronutrients of 15 Commercially Available Microalgae Powders

Marine Drugs ◽  
2021 ◽  
Vol 19 (6) ◽  
pp. 310
Author(s):  
Fabian Sandgruber ◽  
Annekathrin Gielsdorf ◽  
Anja C. Baur ◽  
Benjamin Schenz ◽  
Sandra Marie Müller ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dunaliella Salina ◽  
Haematococcus Pluvialis ◽  
Saturated Fatty Acids ◽  
Dry Weight ◽  
Chlorella Pyrenoidosa ◽  
Essential Amino Acids ◽  
Arthrospira Platensis ◽  
Omega 3 ◽  
Tetraselmis Chuii

The nutrient composition of 15 commercially available microalgae powders of Arthrospira platensis, Chlorella pyrenoidosa and vulgaris, Dunaliella salina, Haematococcus pluvialis, Tetraselmis chuii, and Aphanizomenon flos-aquae was analyzed. The Dunaliella salina powders were characterized by a high content of carbohydrates, saturated fatty acids (SFAs), omega-6-polyunsaturated fatty acids (n6-PUFAs), heavy metals, and α-tocopherol, whereas the protein amounts, essential amino acids (EAAs), omega-3-PUFAs (n3-PUFAs), vitamins, and minerals were low. In the powder of Haematococcus pluvialis, ten times higher amounts of carotenoids compared to all other analyzed powders were determined, yet it was low in vitamins D and E, protein, and EAAs, and the n6/n3-PUFAs ratio was comparably high. Vitamin B12, quantified as cobalamin, was below 0.02 mg/100 g dry weight (d.w.) in all studied powders. Based on our analysis, microalgae such as Aphanizomenon and Chlorella may contribute to an adequate intake of critical nutrients such as protein with a high content of EAAs, dietary fibers, n3-PUFAs, Ca, Fe, Mg, and Zn, as well as vitamin D and E. Yet, the nutritional value of Aphanizomenon flos-aquae was slightly decreased by high contents of SFAs. The present data show that microalgae are rich in valuable nutrients, but the macro- and micronutrient profiles differ strongly between and within species.

scholarly journals Milk Fatty Acid Profiles in Different Animal Species: Focus on the Potential Effect of Selected PUFAs on Metabolism and Brain Functions

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1111
Author(s):  
Maria P. Mollica ◽  
Giovanna Trinchese ◽  
Fabiano Cimmino ◽  
Eduardo Penna ◽  
Gina Cavaliere ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Human Health ◽  
Milk Fat ◽  
Animal Species ◽  
Essential Fatty Acids ◽  
In Vivo Studies ◽  
Omega 3 ◽  
Milk Fatty Acids ◽  
Brain Functions ◽  
The Impact

Milk contains several important nutrients that are beneficial for human health. This review considers the nutritional qualities of essential fatty acids (FAs), especially omega-3 (ω-3) and omega-6 (ω-6) polyunsaturated fatty acids (PUFAs) present in milk from ruminant and non-ruminant species. In particular, the impact of milk fatty acids on metabolism is discussed, including its effects on the central nervous system. In addition, we presented data indicating how animal feeding—the main way to modify milk fat composition—may have a potential impact on human health, and how rearing and feeding systems strongly affect milk quality within the same animal species. Finally, we have presented the results of in vivo studies aimed at supporting the beneficial effects of milk FA intake in animal models, and the factors limiting their transferability to humans were discussed.

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