This study aimed to investigate the effects of exergames and protein supplementation on the body composition and musculoskeletal function of pre-frail older women. Methods: A randomized controlled clinical trial was conducted with 90 pre-frail older women (71.2 ± 4.5 years old) divided into five groups: control (CG); exergames training (ETG); protein supplementation (PSG); exergames combined with protein supplementation (ETPSG); exergames combined with isoenergetic supplementation (ETISG). The primary outcomes were pre-frailty status, body composition (appendicular muscle mass (ASM); appendicular muscle mass index (ASMI)) assessed by dual energy X-ray absorptiometry and gastrocnemius muscle architecture via ultrasound. Secondary outcomes were protein intake, plasma levels of interleukin (IL)-6, plantar and dorsiflexion isokinetic peak torque, and handgrip strength (HS). Data were analyzed using an ANOVA mixed model test and Bonferroni post hoc test (p < 0.05). The ETG showed a reduction of ASM (16.7 ± 3.4 vs. 16.1 ± 3.3 kg; Δ = −0.5; p = 0.02; d = 0.26) and ASMI (6.8 ± 0.9 vs. 6.5 ± 0.9 kg; Δ = −0.2; p = 0.03; d = 0.35), without changing ASM in other groups. The average protein intake in the supplemented groups (PSG and ETPSG) was 1.1 ± 0.2 g/kg/day. The dorsiflexion peak torque increased 11.4% in ETPSG (16.3 ± 2.5 vs. 18.4 ± 4.2 Nm; p = 0.021; d = −0.58). The HS increased by 13.7% in ETG (20.1 ± 7.2 vs. 23.3 ± 6.2 kg, Δ = 3.2 ± 4.9, p = 0.004, d = −0.48). The fatigue/exhaustion reduced by 100% in ETG, 75% in PSG, and 100% in ETPSG. Physical training with exergames associated with protein supplementation reversed pre-frailty status, improved the ankle dorsiflexors torque, and ameliorated fatigue/exhaustion in pre-frail older women.
The flavonoids present in nature are related to a large variety of biological activities, such as anti-inflammatory and antioxidant action, and they have beneficial effects on health. The objective of this study was to analyze and compare the amount of flavonoids presented in the fruits and vegetable most consumed in southern Brazil, according to data of (family budget request survey) POF 2008/2009. Fresh onions, tomatoes, bananas and apples, both from conventional and organic cultivation, ere analyzed and submitted to dry heat cooking methods. Total flavonoid content was determined by the spectrophotometric method, using aluminum chloride. The results of the analysis for determination of total flavonoids correspond to the means ± standard deviation of three repetitions. The samples of apples and onions presented higher content of flavonoid. The cooking process has affected the extraction of flavonoids in fruit by decreasing their levels, a fact explained by the presence of fibers, while it facilitated flavonoid extraction in the vegetables. Daily recommendation of flavonoids is not defined. However, as nutritionists know how food should be eaten and what their flavonoid levels are, they can prescribe and devise strategies and secure goals of intake, in order to promote the patient's health and hence also improve their social and economic condition.
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