This study examined whether palm cooling (PC) could reduce heat strain, measured through changes in core, mean skin, mean body temperatures, and thermal sensation in resting hyperthermic subjects wearing chemical protective garments. Ten male subjects performed three exercise bouts (6.1 km h(-1), 2-4% grade) in a hot, dry environment [mean (SD) air temperature 42.2 (0.5 degrees C), relative humidity 36.5 (1%)] until core temperature reached 38.8 degrees C. Subjects then simulated transport in an armoured vehicle by resting in a seated position for 50 min with either no cooling (NC), (PC at 10 degrees C) or palm cooling with vacuum application around the hand (PCVAC, 10 degrees C, 7.47 kPa negative pressure). Core, skin, and mean body temperatures with PC and PCVAC were lower (P < 0.05) than NC from 15 to 50 min of cooling, and thermal sensation was lower (P < 0.05) from 30 to 50 min, with no differences in any variables between PC and PCVAC. Maximal heat extraction averaged 42 (12 W), and core temperature was reduced by 0.38 (0.21 degrees C) after 50 min of PC. Heat extraction with PC was modest compared to other cooling approaches in the literature.
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http://dx.doi.org/10.1007/s00421-009-1335-8 | DOI Listing |
Foods
October 2024
Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine, F-54500 Vandœuvre-lès-Nancy, France.
To meet the expectations of European consumers, who prioritize agro-environmental factors and local resources, the substitution of fats (palm, coconut, shea) and achieving a balanced fatty acid profile in spreadable fats are gaining more attention. The crystallization at 4 °C of a lipid blend composed of rapeseed oil, anhydrous dairy fats, and emulsifiers was studied using a multi-scale approach (DSC and X-ray diffraction techniques) to understand the emergence of polymorphic structures. Although the addition of PUFA from rapeseed oil reduces the atherogenicity and thrombogenicity indices in the blend, controlling the cooling kinetics influences the shapes (needles and spherulites) and sizes of the crystalline structures (small crystals form at a cooling rate of 1 °C min, while larger crystals form at higher rates of 5 and 10 °C min).
View Article and Find Full Text PDFSports (Basel)
October 2024
Department of Movement Neuroscience, Faculty of Sports Science, Leipzig University, 04109 Leipzig, Germany.
Intermittent palm (PC) and sole cooling (SC) are proposed ergogenic methods for enhancing exercise performance during high-intensity and fatiguing conditions. However, findings in the literature regarding its positive effect remain inconclusive. This study aimed at investigating the effects of intermittent PC and SC compared to no cooling (NC) on acute training volume during resistance exercise, particularly focusing on the total number of repetitions (TR) performed.
View Article and Find Full Text PDFCarbohydr Polym
December 2024
Department of Food Science, Cornell University, Ithaca, NY 14853, USA. Electronic address:
Water-permeable hollow starch particles alter the rheological behavior of their granular suspensions. However, their thin shells can rupture limiting applications. In this study, we used amaranth starch as building blocks (1 μm) to craft a crosslinked superstructure.
View Article and Find Full Text PDFJ Strength Cond Res
July 2024
Sport and Exercise Sciences Research Institute, School of Sport, Ulster University, Belfast, North Ireland, United Kingdom.
McMahon, G. No effect of interset palm cooling on acute bench press performance, neuromuscular or metabolic responses, following moderate-intensity resistance exercise. J Strength Cond Res 38(7): 1213-1220, 2024-Despite the growing literature in high-intensity exercise regarding palm cooling, the acute effects of palm cooling on exercise performance indices, neuromuscular and metabolic responses, have not been described during moderate-intensity resistance exercise.
View Article and Find Full Text PDFFoods
April 2024
Food Structure & Function Research Group, Department Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
Palm oil (PO), a semi-solid fat at room temperature, is a popular food ingredient. To steer the fat functionality, sucrose esters (SEs) are often used as food additives. Many SEs exist, varying in their hydrophilic-to-lipophilic balance (HLB), making them suitable for various food and non-food applications.
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