Protein provision of professional men sportsmen, indulge in kurash wrestling

In the article determined the increasing of quota of criatinin total quality of extra term nitrogen. Index of creatin (9, 1) shows to presence of protein energetic insufficiency in sportsmen. That is the base of optimization of norm of nutrition of the given group of sportsmen.     

Classification and characterization of specialized foods for nutrition of sportsmen

The classification and composition of specialized foods for sportsmen are presented. The perspective of application of contemporary biologically active substance to the development of new foods is discussed for nutrition sportsmen.     

The role of nutritional factors in intensive physical activities of sportsmen

The analysis on the role of major nutrients (proteins, fats and carbohydrates), micronutrients (vitamins and minerals) in a diet of sportsmen is adduced. Requirements for nutrients depend on the volume and intensity of physical exertion during training and competition, not only on the qualifications of sportsmen.     

Nutritional and functional properties of honey

Due to its high carbohydrate content honey is an excellent energy source and possesses some functional effects. It is especially valuable for children and sportsmen. The glycemic index of honey varies from 32 to 91 depending on botanical origin. Honey contains also a great number of other constituents in small and trace amounts. This composition possesses numerous nutritional and biological effects: antimicrobial, antioxidant, prebiotic, immunomodulating activities. There is a suggestion on consumption rates.     

运动营养食品的现状和未来发展探讨

随着大众体育的兴起,运动营养食品越来越受欢迎,很多运动人员开始使用运动营养食品补充能量,增强体质。在这样的背景下,运动营养食品行业得到迅速发展,各个种类的运动营养食品出现在市场中。随着大众体育的进一步发展,市场将会产生更大的需求,因此这一行业的市场发展前景十分乐观。本研究介绍了运动营养食品的概念和分类情况,分析了国内外运动运动营养食品的发展概况,并总结了运动营养食品的功能成分和应用进展,探讨了我国运动营养食品中存在的问题和发展趋势。     

The activity of antioxidant enzymes of erythrocytes under intensive physical activity on the background of D-ribose use

Biochemical analysis of blood of 30 male rats with 240 +/- 20 g mass and 50 sportsmen at the age 17-20 years were done. They were subjected by intensive physical activity with D-ribose use and without it. Carbohydrate was being put into them before and after intensive physical activity during 5-7 days. The dose was 30-50 mg/kg of their body mass. Concentration of glucose, lactate and uric acids, level of malondialdehyde, activity of superoxide dismutase, glutathione peroxidase and glucose-6-phosphate dehydrogenase were defined in the male rats and sportsmen blood. It is shown that D-ribose use influences positive by to the dynamics of biochemical data in blood. It has taken place owing to the intensification of reutilization of purine mononucleotides and the activity of pentose cycle, as a result lipid peroxidation of membrane of erythrocytes reduces and state of antioxidation system improves.     

Pekmez: A Traditional Concentrated Fruit Product

Pekmez is a traditional Turkish food made by using different fruits such as grape, mulberry, fig, apple, and sugar beet. There are two different kinds of pekmez, either liquid pekmez or solid pekmez, produced in Turkey. The stages for processing liquid pekmez for all fruits, except mulberry, include washing, sorting, crushing, pressing, and boiling. By using liquid pekmez, and solidifying and bleaching its agents solid pekmez is produced. Pekmez is a healthful food due to its nutritional content and is used as a main source of energy based on its chemical composition. The carbohydrates in pekmez are generally in the form of natural sugars like glucose and fructose, which is nutritionally important for babies, children, sportsmen, and active workers. Pekmez production and its chemical composition should be adapted to the modern food technology and food safety requirements; at the same time, this adaptation should conserve the authentic properties of the product.     

Pekmez: A Traditional Concentrated Fruit Product

Pekmez is a traditional Turkish food made by using different fruits such as grape, mulberry, fig, apple, and sugar beet. There are two different kinds of pekmez, either liquid pekmez or solid pekmez, produced in Turkey. The stages for processing liquid pekmez for all fruits, except mulberry, include washing, sorting, crushing, pressing, and boiling. By using liquid pekmez, and solidifying and bleaching its agents solid pekmez is produced. Pekmez is a healthful food due to its nutritional content and is used as a main source of energy based on its chemical composition. The carbohydrates in pekmez are generally in the form of natural sugars like glucose and fructose, which is nutritionally important for babies, children, sportsmen, and active workers. Pekmez production and its chemical composition should be adapted to the modern food technology and food safety requirements; at the same time, this adaptation should conserve the authentic properties of the product.     

Immune dysfunction in highly skilled athletes and nutritional rehabilitation

The present review examines the effects of strenuous and moderate exercise on various components of the immune system including humoral and cell immunity. Acute exercise have been found to affect lymphocyte subsets, immunoglobulin levels, the activity of mononuclear phagocytic system, polymorphonuclear leukocytes and cytokine levels, especially IL-1, IL-2, IL-6 and TNF. The extreme type of immune deficiency in sportsmen, in which there are not determine different isotypes of immunoglobulins, there are described as phenomenon of Ig disappearance. The immune suppression is associated with an increased risk of subclinical and clinical infection in athletes. The mechanisms immunodeficiency are multifactorial and include neuroendocrinologocal and metabolic disorders. The immunosuppression in sportsmen may be prevented by use of special diets. Although athletes need to eat a well-balanced basic diet, there are several nutritional factors that are difficult to obtain at a sufficient level from a normal diet since athletes require more nutrients than the recommended daily allowances. Thus, appropriate nutrition enrichment of special products and food supplements containing proteins, amino acids, carbohydrates, vitamins, minerals, antioxidants, probiotics is an essential prerequisite for effective improvement of athletic performance, recovery from fatigue after exercise and ward off immunodeficiency.     

The effect of hydrophilic (polyvinyl alcohol) fiber content on the flexural behavior of engineered cementitious composites (ECC)

This paper investigates the effect of hydrophilic polyvinyl alcohol (PVA) fiber’s content (1.2–2.0% volume of composite) on the flexural behavior of engineered cementitious composites (ECC) materials. Different parameters of flexural behavior such as strength at first-cracking and post-cracking stages, deflection at ultimate load, toughness indices according to ASTM 1018, flexural modulus, and energy absorption were determined. Test results showed that the flexural strength and flexural modulus of composites significantly increases by increment in fiber content. However, flexural strength of composites varies from 8.5 to 14 MPa depending on amount of PVA fibers. The toughness indices, deflection at max load and energy absorption were decreased by further increase in the fiber content from 1.6 to 2%. It was indicated that there was an indirect relationship between flexural strength and ductility of composite in higher amount of fiber content.     

The effect of biological food supplements containing polyunsaturated fatty acids on the erythrocyte enzyme activity and on the hemoglobin oxygen affinity in volleyball players exposed to intensive physical loading]

It has been determined that in erythrocytes of professional volley-ball players given biopreparation "Polien" containing polyunsaturated fatty acids glycolysis and pentose phosphate pathway reactions are intensified and glutathione reductase activity decreased. At the same time the affinity of haemoglobin to oxygen stabilized in the sportsmen before and after intensive muscle load.     

Principles of optimal nutrition of sportsmen in various kinds of sport

Basic principles of optimal nutrition of sportsmen in various kinds of sport are formulated. Their diet must be well-balanced in terms of all nutrients and contain essential vitamins and minerals. There is outlined an indispensable content of the basic nutrients in sportsmen's daily diet: proteins, fats, carbohydrates, as well as vitamins and minerals.     

Medical-biological aspects of creation and application of special-purpose protein products for sportsmen

The article briefly sheds light on problems of creation and application of special-purpose protein products--nutritional cocktails and drinks--in nutrition for sportsmen in different stages of the training and contents. Possessing a higher biological and nutritive value, these products permit fast hardworking and initializing repair process of the human body after heavy and intensive muscle loading.     

IAA,ABA AND GERMINATION OF SPRING BARLEY CARYOPSES DURING POST-HARVEST MATURATION

Changes in the content of indole-3-acetic acid (IAA) and abscisic acid (ABA) were investigated in the caryopses of three spring barley varieties (Alexis, Akcent and Rubin) shortly before harvest and during post-harvest maturation. Simultaneously, the values of the germination index and germinating energy were followed after harvest. The differences in endogenous contents of the phytohormones were determined in the caryopses of all three barley varieties which showed a decreasing pattern during post-harvest maturation while in contrast the values of the germinating energy and germination indices increased. Significant differences were observed between the varieties .     

Incorporation of whey products in extruded corn,potato or rice snacks

Sweet whey solids (SWS) or whey protein concentrate (WPC) were added at concentrations of 250 and 500 g/kg to corn meal, rice or potato flour to make snack products. Extrusion processing conditions included low shear, high shear, and the combination of high shear/low moisture. Increased specific mechanical energy (SME) was desired for expanding products, but SME was reduced as a result of incorporating WPC and SWS. Quality indices for expansion and breaking strength decreased significantly (P<0.05), indicating poor textural effects. By reducing the moisture and adding reverse screw elements, SME was increased, which increased product expansion and breaking strength.     

乳清制品:蛋白强化运动员饮料配方的新星

<正> 过去十多年来,蛋白强化饮料在美国的销售量急剧上升。资料显示,运动员营养食品的总销售量,包括饮料和方条状食品,年增长率达8％左右,其中四分之三是经超市和便利店销售,余下的则由运动品专卖店和健康食品商店售出。最近,这类产品还通过国际电脑网络进行销售,有些网址会同时提供许多有用的资料和研究数据,为经销商和消费者深入认识蛋白强化产品提供了一条极好的途径,并起到促销的作用。 蛋白强化饮料市场迅速增长 蛋白强化饮料在美国之所以有惊人的增长速度,是因为它深受下列消费人     

Postprandial dynamics of the content of hydrolytic enzymes of blood in men with different levels and specificity of daily muscle loading

In a cohort of healthy young men with different levels of physical activity the content of hydrolytic enzymes (ELISA) in serum was studied. In the conditions of relative physiological rest in sportsmen (fighters and skiers) were defined differently directed changes of the level of hydrolytic enzymes during the various periods after a breakfast. Changes associated with a sports orientation and level of daily physical activity were revealed.     

Methodological bases of the nutritional-physiological assessment of the per capita consumption of foods. I. Recording and characterization of the per capita consumption]

Per capita consumption indices are reference points essential to the provision of foods and the planning of food consumption. From them global statements regarding the energy and nutrient supply can be deduced. But this requires the exact definition of the per capita consumption indices with regard to the recording level, subitems and average losses. The mode of calculation and the assortment of each of the presented food groups are characterized in detail and estimate values for the occurring losses are indicated which are needed for the nutritional-physiological balancing of the per capita consumption indices.     

铁强化猕猴桃饮料预防缺铁性贫血效果的观察

<正> 前言 缺铁性贫血是一种具有普遍性的营养缺乏问题,在发展中国家发病率常达到30％至40％,即使在一些工业发达的国家,发病率也有1％至20％的。缺铁性贫血会影响人体的智能和体格的发育,降低机体对疾病感染的抵抗力和免疫力。故世界各国对缺铁性贫血的防治都给予充分的重视。联合国大学和国际贫血问题顾问小组已合作开展对各种人群铁缺乏预防措施的研