Neşe AKPINAR KOCAKULAK, Mustafa KARAKUŞ, Soner AKKURT, Nurgül ÖZDEMİR, Feyzullah KOCA

Yüksek Yoğunluklu Kickboks Antrenmanı Sonrası Bitter Çikolatanın Oksidatif Stres Parametrelerine Etkisi

Çalışmamızda, insan sağlığı üzerindeki olumlu etkileri nedeniyle tüketimi artan bitter çikolatanın oksidan ve antioksidan parametreler üzerindeki etkisi araştırılmıştır. Çalışmaya, milli takım kampına katılan 20 erkek kick boks sporcusu dahil edilmiştir. Kampın ilk günü tüm sporcuların boy ve kilo ölçümleri ile 10 cc venöz kan örnekleri alındı. Ölçümler alındıktan sonra sporcular, çikolata alan grup (ÇK) ve çikolata almayan kontrol grubu (KG) olmak üzere rastgele 10 kişilik 2 gruba ayrıldı. ÇK grubuna antrenman öncesi sabah saat 09:00’da %80 kakao içeren 40 gram siyah çikolata (SÇ) yedirildi. Tüm sporcular sabah ve öğleden sonra her biri 1 saat süren yüksek yoğunlukta kick boks antrenmanı yaptı. Akşam saat 18:00’de tekrar 10 cc kan örnekleri alınarak santrifüj edildi ve serumları ayrıştırılarak -80 °C’de saklandı. Oksidan stressi belirlemek için; malondialdehit (MDA), antioksidan kapasiteyi belirlemek için; superoksitdismutaz (SOD) aktivitesi, glutatyon peroksidaz (GSPH) ve total antioxidant kapasite (TAK) değerleri spektrofotometrik yöntem ile ölçüldü. Verilerin normal dağılım gösterdiği belirlendikten sonra eşleştirilmiş t testi yapıldı. Gruplara göre (Kontrol Grubu veya Çikolata Alan Grup) eğitim öncesi, sonrası değişimler incelenmiştir. İncelendiğinde her iki gruptaki sporcuların oksidan ve antioksidan parametrelerinin GPx, MDA ve TAC değerlerinde antrenman öncesi ve sonrası anlamlı fark olmadığı görülmektedir. Ancak çikolata alan gruptaki sporcuların antrenman öncesi SOD değerlerinde istatistiksel olarak anlamlı bir değişiklik bulundu (p<0,05). Oksidan ve antioksidan belirteçlerdeki değişimler "antrenman öncesi ve sonrası" gruplarda incelenmiştir. Kontrol Grubunda "GPx ve TAC" parametrelerinde "antrenman öncesi ve sonrası" arasında istatistiksel olarak anlamlı değişim gözlemlendi (p<0.05). Sonuçlarımız yoğun egzersiz öncesi akut olarak tüketilen bitter çikolatanın oksidatif stres belirteçlerinin yükselmesini engelleyebileceğini göstermiştir.

Anahtar Kelimeler:

Egzersiz, Siyah çikolata, Oksidatif stres, Antioksidan savunma, Kick boks

The Effect of Dark Chocolate on Oxidative Stress Parameters After High-Intensity Kickboxing Training

In our study, the impact of dark chocolate on oxidant and antioxidant parameters was examined. Dark chocolate intake has increased as a result of its beneficial benefits on human health. Twenty male kickboxers in the study. On the first day blood samples were collected. Then, two groups of 10 people were randomly divided into two groups. Only one of the groups received chocolate. At 18:00 at night, blood samples were collected and stored at -80 °C. To determine oxidant stress; malondialdehyde (MDA), to determine antioxidant capacity; Superoxide dismutase activity (SOD), glutathione peroxidase (GPx) and total antioxidant capacity (TAC) values were measured. After it was determined that the data showed normal distribution, the paired t test was performed. According to the Groups (Control Grup or Chocolate Receiving Group) the changes before and after the training were examined. When examined, it is seen that there is no significant difference in the GPx, MDA and TAC values of the oxidant and antioxidant parameters of the athletes in both groups before and after training. However, a statistically significant change was found in the SOD value of the athletes in the chocolate receiving group before training (p<0.05). In control Group, a statistically significant change was observed between "before and after training" in terms of "GPx and TAC" parameters (p<0.05). Our results showed that dark chocolate consumed acutely before intense exercise is important in terms of showing that it can prevent the increase of oxidative stress markers.

Keywords:

Exercise, Dark chocolate, Oxidative stress, Antioxidant defense, Kick boxing,

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