Anti-fatigue properties of lyophilized coconut(Cocos nucifera L.)water ameliorating the biochemical profiles and inhibiting oxidative stress in the aged ratsOA
Globally,societies are transitioning towards an aging population,with significant implications for healthcare and quality of life.Naturally derived ergogenic aids offer a promising alternative to enhance physical performance and stamina in the elderly,promoting healthier aging.This proof-of-concept study investigated the ergogenic effects of lyophilized coconut water(LCW)in aging-induced rats using a forced swimming test(FST).Aging was induced in the rats with D-galactose,followed by an 8-week treatment with LCW.Blood serum samples were collected for biochemical and antioxidant enzyme assays.The results revealed that the high-dose LCW treatment(HD)group(2000 mg/kg)exhibited the highest endurance capacity as measured by the FST.Additionally,blood glucose levels increased significantly,while lactate dehydrogenase and creatine kinase activities,which are biomarkers of muscle damage,were reduced in the HD group.LCW treatment also improved antioxidant enzyme levels and inhibited lipid peroxidation,indicating enhanced oxidative stress management.The improved endurance capacity in the HD group was likely attributed to the bioactive compounds in LCW,which positively influenced energy metabolism.These findings suggested that LCW possessed significant ergogenic properties,making it suitable for the development of natural functional beverages aimed at improving physical performance and overall health in the aging population.
Hani Hafeeza Halim;Azizah Abdul Hamid;Faridah Abas;Amin Ismail;Nazamid Saari;Raditya Najmi;Ahmad Faizal Abdull Razis;Ramla Kamal;Usman Sunusi;Wan Khairul Anwar Wan Ali;Ahmad Haniff Jaafar
Department of Food Science,Faculty of Food Science and Technology,Universiti Putra Malaysia,Serdang 43400,MalaysiaDepartment of Food Science,Faculty of Food Science and Technology,Universiti Putra Malaysia,Serdang 43400,MalaysiaDepartment of Food Science,Faculty of Food Science and Technology,Universiti Putra Malaysia,Serdang 43400,MalaysiaDepartment of Nutrition,Faculty of Medicine and Health Sciences,Universiti Putra Malaysia,Serdang 43400,MalaysiaDepartment of Food Science,Faculty of Food Science and Technology,Universiti Putra Malaysia,Serdang 43400,MalaysiaDepartment of Food Science,Faculty of Food Science and Technology,Universiti Putra Malaysia,Serdang 43400,MalaysiaDepartment of Food Science,Faculty of Food Science and Technology,Universiti Putra Malaysia,Serdang 43400,Malaysia Laboratory of Natural Products,Institute of Bioscience,Universiti Putra Malaysia,Serdang 43400,MalaysiaLaboratory of Natural Products,Institute of Bioscience,Universiti Putra Malaysia,Serdang 43400,MalaysiaLaboratory of Natural Products,Institute of Bioscience,Universiti Putra Malaysia,Serdang 43400,MalaysiaMalaysian Agricultural Research and Development Institute(MARDI),Bagan Datuk Station,Sungai Sumun 36307,MalaysiaDepartment of Food Science,Faculty of Food Science and Technology,Universiti Putra Malaysia,Serdang 43400,Malaysia
轻工纺织
Ergogenic propertiesForced swimming testAnti-fatigueAntioxidant
《Food Science and Human Wellness》 2026 (6)
P.2776-2791,16
funding from Geran Putra at Universiti Putra Malaysia(VOT numbers:9595500 and 9688500)。
评论