Background: The aim of this study was to investigate energy expenditure, food intake and appetite feelings in response to water- vs. land-based cycling exercises in healthy young women.
Methods: Anthropometric measurements and body composition were assessed among 20 women who performed four experimental sessions in a randomized order: (i) a rest condition (CONT); (ii) a 30-min aqua-cycling exercise session (WAT), (iii) a 30-min land-cycling exercise session at the same rpm (LAND), (iv) a land-cycling session at the same heart rate and isoenergetic to WAT (LAND-Iso). Energy expenditure and substrate oxidation were measured by indirect calorimetry; ad libitum energy intake during subsequent lunch was assessed with appetite feelings recorded at regular intervals.
Results: Energy expenditure was higher during the 30-min WAT than during CONT and LAND ( < 0.001). Carbohydrate oxidation was higher in the WAT session compared to CONT and LAND ( < 0.05). LAND-Iso duration was significantly increased (+14 min) to reach the same energy expenditure as in the WAT condition ( < 0.05). There was no differences in food intake between sessions.
Conclusion: While further studies are needed to optimize the chronic energetic effects of aqua-cycling, the present study suggests that this exercise modality could represent an efficient strategy to induce acute energy deficit.
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http://dx.doi.org/10.3390/nu13041051 | DOI Listing |
Trimethyltin chloride (TMT), an organotin compound with potent neurotoxicity, is widely used as a heat stabilizer for plastics. However, the precise pathogenic mechanism of TMT remains incompletely elucidated, and there persists a dearth of sensitive detection methodologies for early diagnosis of TMT. In this study, Sprague-Dawley rats were treated with 10 mg/kg TMT to simulate acute exposure in humans.
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Essential fatty acids (EFAs) in edible oils are crucial for human nutrition. However, their high unsaturation renders edible oils susceptible to oxidation during storage and processing. The addition of lipophilic antioxidants is an effective strategy to inhibit oxidation and safeguard the nutritional integrity of edible oils.
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Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Türkiye. Electronic address:
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