Volume 7, Issue 4, December 2019, Page: 149-154
The Effect of Maple Syrup Ingestion on Fat Oxidation During Incremental Exercise in Endurance Athletes
Satoshi Hattori, Faculty of Health and Sport Sciences, University of Tsukuba, Tsukuba, Japan
Ayaka Noguchi, Comprehensive Human Sciences, University of Tsukuba, Tsukuba, Japan
Hitomi Ogata, Faculty of Health and Sport Sciences, University of Tsukuba, Tsukuba, Japan; Research Fellowship for Young Scientists, Japan Society for the Promotion of Science, Tokyo, Japan
Masashi Kobayashi, Comprehensive Human Sciences, University of Tsukuba, Tsukuba, Japan
Naomi Omi, Faculty of Health and Sport Sciences, University of Tsukuba, Tsukuba, Japan
Received: Sep. 28, 2019;       Accepted: Oct. 24, 2019;       Published: Oct. 30, 2019
DOI: 10.11648/j.ajss.20190704.13      View  27      Downloads  10
Abstract
Maple syrup (MAP) is derived from the inspissation of acer saccharum sap, and this main material is composed as a sucrose-like carbohydrate (CHO). This food substance has metabolic effects on mammalian cells and some animal models. We hypothesized MAP ingestion would enable athletes to carry out endurance exercise without inhibiting fat oxidation. Here we investigate the effect of MAP ingestion on fat oxidation during incremental exercise on a cycle ergometer in endurance athletes (n=10) who exercised after ingesting MAP or sucrose (SUC). We measured fat and CHO oxidation, blood glucose concentration, and blood lactate concentration of subjects during incremental exercise. Between MAP and SUC groups, average fat and CHO oxidation was significantly different (p<0.01 and p<0.001, respectively). Blood lactate concentrations in the MAP group were significantly lower than in the SUC group, -5, 0 min (p<0.05). In addition, blood glucose concentration in the SUC group at 24 min was significantly lower than at -5 min (p<0.05). Our results indicated that MAP ingestion promoted only slight fat oxidation and a slow increase in blood lactate concentration compared with sucrose ingestion.
Keywords
Maple Syrup, Endurance Exercise, Fat Oxidation, Carbohydrate Oxidation
To cite this article
Satoshi Hattori, Ayaka Noguchi, Hitomi Ogata, Masashi Kobayashi, Naomi Omi, The Effect of Maple Syrup Ingestion on Fat Oxidation During Incremental Exercise in Endurance Athletes, American Journal of Sports Science. Vol. 7, No. 4, 2019, pp. 149-154. doi: 10.11648/j.ajss.20190704.13
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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