THE INFLUENCE OF AN AMARANTH-BASED BEVERAGE ON CYCLING PERFORMANCE: A PILOT STUDY

Autores/as

  • Ever Espino-González Sport and Exercise Nutrition Laboratory, Faculty of Physical Culture Sciences, Autonomous University of Chihuahua, Chihuahua, México.
  • María J. Muñoz-Daw Sport and Exercise Nutrition Laboratory, Faculty of Physical Culture Sciences, Autonomous University of Chihuahua, Chihuahua, México.
  • Juan M. Rivera-Sosa Physical Activity and Health Laboratory, Faculty of Physical Culture Sciences, Autonomous University of Chihuahua, Chihuahua, México.
  • María L. De la Torre-Díaz Sport and Exercise Nutrition Laboratory, Faculty of Physical Culture Sciences, Autonomous University of Chihuahua, Chihuahua, México.
  • Gabriel E. Cano-Olivas Cano's Bicycle Laboratory, Chihuahua, México.
  • Juan C. De Lara-Gallegos Sport and Exercise Nutrition Laboratory, Faculty of Physical Culture Sciences, Autonomous University of Chihuahua, Chihuahua, México.
  • María C. Enríquez-Leal Faculty of Chemical Sciences, Autonomous University of Chihuahua, Chihuahua, México.

DOI:

https://doi.org/10.18633/biotecnia.v20i2.597

Palabras clave:

Amaranthus, Physical Endurance, Sports Nutritional Sciences, Carbohydrates, Plant Proteins

Resumen

The present study aimed to evaluate the effectiveness of an amaranth based beverage (CHO-P) on cycling performance and hydration status, despite containing a total caloric content higher than that of a commercial sports beverage (CHO-P: 52.48 kcal per 100 mL vs CHO: 24 kcal per 100 mL). In a randomized, crossover design, six cyclists performed two exercise tests separated by seven days. Each test comprised two time-trials (32.20 km and 5 km) separated by 10 min of rest. Participants consumed either an amaranth-based beverage (CHO-P; 10% and 1.5% concentrations) or a commercial sports beverage (CHO; 6%). Changes in hematocrit and body mass, ratings of perceived exertion, and average power were assessed throughout both tests. 32.2-km time-trial performance was enhanced with CHO-P compared to CHO (54.3 ± 4.1 min vs 55.6 ± 4.8 min; p<0.05). However, no other variable measured in this study was significantly different between beverage types. Further laboratory based research should be performed to further explore the ergogenic potential of amaranth supplementation during endurance exercise.

 

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Citas

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Publicado

2018-05-03

Cómo citar

Espino-González, E., Muñoz-Daw, M. J., Rivera-Sosa, J. M., De la Torre-Díaz, M. L., Cano-Olivas, G. E., De Lara-Gallegos, J. C., & Enríquez-Leal, M. C. (2018). THE INFLUENCE OF AN AMARANTH-BASED BEVERAGE ON CYCLING PERFORMANCE: A PILOT STUDY. Biotecnia, 20(2), 31–36. https://doi.org/10.18633/biotecnia.v20i2.597

Número

Vol. 20 Núm. 2 (2018): Mayo-Agosto

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Artículos originales

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La revista Biotecnia se encuentra bajo la licencia Atribución-NoComercial-CompartirIgual 4.0 Internacional (CC BY-NC-SA 4.0) 

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