BackgroundThe aim of this study was to analyse the effect of pomegranate juice (POM) supplementation on the levels of selected pro-inflammatory cytokines, hepcidin and markers of iron metabolism in well-trained rowers.MethodThe double-blind placebo-controlled study included 19 members of the Polish Rowing Team. The athletes were randomised into the supplemented group (n = 10), receiving 50 ml of standardised POM daily for two months, or the placebo group (n = 9). The subjects performed a 2000 m test on the rowing ergometer at the start of the project (baseline) and end of follow-up period. Blood samples from the antecubital vein were obtained three times during each trial: prior to the exercise, one minute after the test, and following a 24 h recovery.ResultsThe study documented the beneficial effect of supplementation with pomegranate fruit juice on TAC (P < 0.002). During the resting period, TAC level in the supplemented group was significantly higher than in the placebo group (x ± SD, 2.49 ± 0.39 vs. 1.88 ± 0.45, P < 0.05). The ergometric test conducted at baseline demonstrated a significant post-exercise increase in the concentrations of soluble transferrin receptors (P < 0.04), iron (P < 0.002) and IL-6 (P < 0.02), and to a significant post-exercise decrease in TAC. A significant increase in IL-6 concentration was also observed 24 h post-exercise. The exercise test conducted at the end of the follow-up period resulted in a significant decrease in TBIC and a significant increase in UIBC (P < 0.001), observed in both groups, both immediately post-exercise and after the resting period.ConclusionSupplementation with POM contributed to a significant strengthening of plasma antioxidant potential in the group of well-trained rowers, but had no effect on iron metabolism markers.

Key words: ORAC, seasonal dietary intake, physical activity level, womenIncreased physical activity induces oxidative stress and utilization of dietary antioxidants. Information on dietary sources of antioxidants in diets are limited.We aimed to analyse the antioxidant potential, seasonal variation and dietary sources in the diets of women exercising and not exercising regularly. We studied 48 women: 25 regularly exercising (FIT) and 23 not exercising regularly (NFIT). 192 seasonal recalls were collected regarding the consumption of dietary sources of antioxidant compounds in spring, summer, autumn and winter. A food frequency questionnaire was used. For each season, the total density of the antioxidant diet (Q-ORAC in μmolTE/1000kcal) was calculated.The main sources of antioxidants in women's diets (FIT+NFIT) were fruit (32.1% of total supply), vegetables (11.5%), tea (9.3%), dark chocolate (5.7%), and sweets in total (1.9%) and red wine (1.1%). The Q-ORAC of women's diets (FIT+NFIT) significantly depended on the season (p<0.001) and were highest in the summer (23444 μmolTE/1000 kcal) and lowest in the spring (13978 μmolTE/1000 kcal). Higher differences in the Q-ORAC between seasons were observed in FIT women (Q-ORAC quotients from 0.8 to 1.9) than NFIT women (from 0.9 to 1.2). The Q-ORAC of FIT and NFIT women diet did not differ significantly in any season or average per year (18078 vs. 18775 μmolTE/1000 kcal, respectively; p>0.05).The total antioxidant density of women diets and consumption of dietary sources of antioxidants was not related to their physical activity. All of the women were characterised by seasonal variation in consumption, which was higher in active than inactive women. Unauthenticated Download Date | 5/8/18 6:45 AM