We previously reported that cold application to the palms between sets of high-intensity bench press exercise produces an ergogenic effect in men. In this study, we hypothesized that palm cooling (PC) or heating during rest intervals between high-intensity weight training sets will increase total repetitions and exercise volume load (kilograms) in resistance trained female subjects in a thermoneutral (TN) environment. Eight female subjects (mean ± SD, age = 25 ± 6 years, height = 160 ± 6 cm, body mass = 56 ± 7 kg, 1-repetition maximum [1RM] = 52 ± 6 kg, weight training experience = 6 ± 2 years) completed 4 sets of 85% 1RM bench press exercise to failure, with 3-minute rest intervals. Exercise trials were performed in a counterbalanced order on 3 days, separated by at least 3 days in TN, Palm heating (PH), and PC conditions. Heating and cooling were applied by placing both hands in a hand cooling device with the hand plate set to 45° C for heating and 10° C for cooling. Data were analyzed using a 2-factor repeated-measures analysis of variance and Tukey's post hoc tests. Palm cooling repetitions were significantly higher than TN repetitions during the second set, and PH repetitions were significantly higher than those of TN during the fourth set. Total exercise volume load (kilograms) for both PC (1,387 ± 358) and PH (1,349 ± 267) were significantly higher than TN (1,187 ± 262). In women, both heating and cooling of the palms between sets of resistance exercise increased the total exercise volume load performed. This ergogenic response to a peripheral sensory input is consistent with the central governor theory of muscular fatigue.
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http://dx.doi.org/10.1519/JSC.0b013e31829cef4e | 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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