Supplementation with cashew apple juice optimizes utilization of fat as an energy source during exercise?


        Carbohydrate (CHO) plays an important role in energy production in exercises. Moreover, the increased capacity utilization of body fat for this function optimizes performance (VAN LOON et al 2001). In view of this information, an intervention that helps in increasing the ability to use fat as the main source of energy in this case can and increase performance, avoid the use of proteins as an energy source (YEO et al. 2011).

       The combination of diet and exercise is suggested as the ideal way to achieve this stimulation, but is an additional supplementation would be able to leverage these results? Diets containing antioxidants and branched chain amino acids (BCAAs) are reported as optimal to enhance this mechanism (JOHNSTON et al 2006). The antioxidant, vitamin C, is today perhaps one of the most used vitamins in the world.

            It is suggested that vitamin C is interesting for the use of fatty acids (fat) during exercise and is based on what may be the ascorbic acid is a cofactor for the biosynthesis of carnitine, a necessary molecule for fatty acid oxidation (HOPPEL, 2003).

The Cashew Apple is a fruit that is commonly consumed in juice form and which is rich in Vitamin C and BCAAs (Leucine, isoleucine and valine) (Akinwale, 2000; MOSA et al, 2012.). Given its composition and the possible outcomes Prasertsri et al. (2013), investigated in their study the effects of cashew juice supplementation to enhance the use of fat as an energy source in trained and untrained individuals in high-intensity exercise.

          The study included two groups, one placebo and one with cashew apple juice as supplementation in order, the participants do not know what they are eating. The composition was juice (vitamin C (3.36 mg / 100 g), leucine (1.64 mg / 100 g), isoleucine (3.04 mg / 100 g), and valine (0.19 mg / 100 g) and had the total sugar content (69.8 g / 100 ml). the placebo had equivalent amount of sugar. The study results were very interesting, both in the trained group as in the untrained group, after supplementation the levels of use of CHO were reduced and the use of fat were increased, and curiously in trained individuals was significantly higher than in subjects untrained.

          So, the study suggests that four weeks of supplementation with cashew apple juice is interesting to increased oxidation of fat as an energy source in high-intensity exercise, thus contributing to a better performance.


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