From: The effect of almond consumption on elements of endurance exercise performance in trained athletes
Biomarkers | BL | COK | ALM |
---|---|---|---|
Antioxidant status | |||
  MDA (μmol/L) | 3.9 ± 0.15 | 3.2 ± 0.5 | 3.2 ± 0.3 |
  XOD (U/L) | 13.3 ± 0.4 | 13.1 ± 0.9 | 12.4 ± 1.0 |
  TAOC (U/ml) | 16.1 ± 0.5 | 12.8 ± 1.0* | 16.3 ± 0.9# |
  GPx (U/ml) | 0.41 ± 0.01 | 0.45 ± 0.05 | 0.43 ± 0.05 |
  SOD (U/ml) | 58.7 ± 1.4 | 61.2 ± 1.4 | 59.5 ± 1.4 |
  VE (μmol/L) | 19.8 ± 1.8 | 25.6 ± 1.7 | 28.7 ± 2.5* |
Training, recovery and oxygen-carrying capacity | |||
  CK (U/L) | 224.2 ± 32.9 | 354.7 ± 62.9 | 288.3 ± 81.1 |
  BUN (mmol/L) | 6.5 ± 0.5 | 7.3 ± 0. 7 | 6.6 ± 0.6 |
  Hb (g/L) | 136.6 ± 2.5 | 143.2 ± 3.7 | 145.7 ± 2.7* |
Carbohydrate and lipid metabolism production | |||
  BG (mmol/L) | 5.6 ± 0.2 | 5.3 ± 0.3 | 5.4 ± 0.2 |
  PA (mmol/L) | 0.42 ± 0.05 | 0.44 ± 0.07 | 0.44 ± 0.07 |
  FFA (mmol/L) | 0.22 ± 0.04 | 0.16 ± 0.03 | 0.11 ± 0.01* |
Metabolism-regulating factors | |||
  Arginine (mmol/L) | 0.073 ± 0.005 | 0.089 ± 0.011 | 0.113 ± 0.031 |
  NO (μmol/L) | 99.6 ± 10.6 | 113.1 ± 15.3 | 136.0 ± 18.1 |
  Ins (μIU/ml) | 5.5 ± 0.9 | 5.3 ± 1.6 | 9.4 ± 2.3 |
  Cor (mmol/L) | 20.3 ± 0.9 | 22.3 ± 2.3 | 22.0 ± 1.7 |