服食黑蒜可有效维持长跑运动员抗氧化能力并缓解发炎情况

为探讨服食黑蒜对长跑运动员的抗氧化与抗发炎作用,本研究招募8位大学生长跑运动员为受试者,采用双盲交叉实验分别进行14 d黑蒜或安慰剂服食,并在第15天进行10 000 m运动测试。通过采集服食前与运动后运动员的血液,并对超氧化歧化酶(SOD)、总抗氧化状态(TAS)、谷胱甘肽过氧化酶(GPx)等氧化能力指标与肌酸激酶(CK)、乳酸脱氢酶(LDH)、超敏C-反应蛋白(hs-CRP)、白细胞数(WBC)等发炎指标进行分析,本研究发现在10 000 m运动测试后,黑蒜组体内抗氧化参数显著低于安慰剂组,发炎情况中白细胞数指标在黑蒜组中显著低于安慰剂组。本研究表明,服食黑蒜可以显著降低抗氧化指标SOD、TAS与GPx活性及白细胞数量,有效维持体内抗氧化能力及降低运动后发炎情况。

Taking Black Garlic for Effectively Maintain Long Distance Runners' Antioxidant Ability and Alleviate Inflammation

To investigate the effect of black garlic on the anti-oxidation and anti-inflammation of long-distance runners, we recruited 8 college long-distance runners as subjects, and double-blind crossover design was performed on black garlic or placebo for 14 days, respectively, and a 10 000 m exercise test was conducted on the 15th day. Athletes’ blood was collected before taking food and after exercising. Superoxide dismutase(SOD), total antioxidant status(TAS), glutathione peroxidase(GPx) and other indicators of oxidative capacity, and Creatine kinase(CK), lactate dehydrogenase(LDH), hypersensitive C-reactive protein(hs-CRP), White blood cell count(WBC)and other indicators of inflammation were analyzed. These results showed that the anti-oxidation parameters of the black garlic group were significantly lower than those in the placebo group after 10 000 m exercise test. The white blood cell index of inflammation group was significantly lower in the black garlic group than in the placebo group.This research indicated that black garlic could significantly reduce the antioxidant activity of SOD, TAS and GPx and the number of leukocytes, and might effectively maintain the in vivo antioxidant capacity and reduce post-exercise inflammation.