Neurocognitive & Ecological Motor Learning Considerations for the 11+ ACL Injury Prevention Program: A Commentary.

The 11+ is a structured warm-up program designed to prevent injuries in soccer players, but has proven efficacy in many populations, settings and sports. It consists of 15 exercises that target the most common injury sites, such as the knee, ankle, and groin. However, the implementation and adherence of the 11+ remain suboptimal, and recent compelling data indicates underlying mechanisms of injury risk related to neural control of movement may not be adequately targeted.

Hip and Groin Problems in Female Team-Sport Athletes: A Cross-Sectional Study.

Background: Hip and groin problems are common among team-sport athletes. However, few studies have been conducted in female athletes that have used the Doha Agreement classification system to categorize these problems.

Purpose: The purpose of this study was to examine the preseason point prevalence of hip and groin problems in elite female team-sport athletes.

Effectiveness of FIFA 11+ Injury Prevention Programs in Reducing Head and Neck Injuries, Including Concussion, Among Soccer Players: A Systematic Review and Meta-Analysis.

Unlabelled: The Federation Internationale de Football Association (FIFA) 11+ and 11+ Kids injury prevention programs have shown success in reducing overall injury risk in soccer players, yet their specific impact on head and neck injuries remains inadequately explored.

Purpose: To evaluate the effectiveness of FIFA 11+ and 11+ Kids injury prevention programs in reducing the incidence of head and neck injuries among soccer players.

Methods: Following Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines, 2 investigators independently conducted searches in databases (Cochrane Library, PubMed, Web of Science, and PEDro) using keywords like "FIFA 11+," "football," "soccer," and "injury prevention.

Technological Properties of Inulin-Enriched Doughs and Breads, Influence on Short-Term Storage and Glycemic Response.

The use of inulin in food is highly appreciated by consumers because of its prebiotic effect. In this study, the effects of increasing additions (5, 10 and 20%) of inulin as a substitute for wheat flour in bread production were investigated with regard to the physical, technological and rheological properties of the flour blends. Inulin reduced the water-binding capacity from 1.