Effect of Poly Phenols in Enhancing the Swimming Capacity of Rats

Authors

  • Mahadevappa Siddalinga Swamy Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore-570011
  • Naveen Sivanna Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore-570011
  • Anand Tamatam Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore-570011
  • Farhath Khanum Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore-570011

DOI:

https://doi.org/10.31989/ffhd.v1i11.115

Abstract

Background: Increased physical activities elevate reactive oxygen species (ROS) leading to dysfunction and integrity of cells thus inducing oxidative stress which intern may affect overall physical performance. Polyphenols are well known for their excellent antioxidant potency. In this study, the effect of selected polyphenols with established health benefits viz., catachin, chlorogenic acid, ellagic acid and quercetin was investigated with respect to swimming performance in rats.

Methods: The animals were force fed with aqueous mixture of polyphenols at 25 mg/rat/day and subjected to swimming exercise until exhaustion.

Results: Rats fed with poly phenols showed a significant increase in swimming time, and the activities of Lactic dehydrogenase (LDH) and creatine pyruvic kinase (CPK) were lowered. Polyphenols increased the concentration of Adenosine triphosphate (ATP), glycogen in muscle lowered the activities of and. Polyphenols increased the concentration of Adenosine triphosphate (ATP) and glycogen in muscle and reduced MDA levels in the liver, muscle and blood but increased DNA and RNA concentration in muscle.

Conclusion: The results clearly demonstrated combination of polyphenols used enhanced the swimming performance of the rats.

Keywords: Polyphenols, Exercise capacity, ROS, ATP, Catachin, Chlorogenic acid, Ellagic acid and Quercetin

Downloads

Published

2011-11-30

Issue

Vol. 1 No. 11 (2011): November 2011

Section

Research Articles

License

Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License.

This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged.

By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained.