Figure 4
From: The effect of almond consumption on elements of endurance exercise performance in trained athletes
Main physiological records and gas exchange analysis throughout TT. Several main physiological parameters (HR, heart rate, and VO2, oxygen uptake) throughout TT were recorded as described in the Methods. Energy expenditure (EE), carbohydrate and fat oxidation, and oxygen use were calculated as described in the Methods. No significant differences in HR and EE among BL, ALM and COK (P > 0.05) were found. ALM (not COK) had higher carbohydrate (CHO) oxidation, lower oxygen uptake (VO2), fat oxidation and oxygen use as compared with BL (*P < 0.05), whereas there were no difference in VO2, CHO and fat oxidation and oxygen use between ALM and COK.