Maple syrup (MAP) is derived from the inspissation of acer saccharum sap, and this main material is composed as a sucrose-like carbohydrate (CHO). This food substance has metabolic effects on mammalian cells and some animal models. We hypothesized MAP ingestion would enable athletes to carry out endurance exercise without inhibiting fat oxidation. Here we investigate the effect of MAP ingestion on fat oxidation during incremental exercise on a cycle ergometer in endurance athletes (n=10) who exercised after ingesting MAP or sucrose (SUC). We measured fat and CHO oxidation, blood glucose concentration, and blood lactate concentration of subjects during incremental exercise. Between MAP and SUC groups, average fat and CHO oxidation was significantly different (p<0.01 and p<0.001, respectively). Blood lactate concentrations in the MAP group were significantly lower than in the SUC group, -5, 0 min (p<0.05). In addition, blood glucose concentration in the SUC group at 24 min was significantly lower than at -5 min (p<0.05). Our results indicated that MAP ingestion promoted only slight fat oxidation and a slow increase in blood lactate concentration compared with sucrose ingestion.
| Published in | American Journal of Sports Science (Volume 7, Issue 4) |
| DOI | 10.11648/j.ajss.20190704.13 |
| Page(s) | 149-154 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2019. Published by Science Publishing Group |
Maple Syrup, Endurance Exercise, Fat Oxidation, Carbohydrate Oxidation
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APA Style
Satoshi Hattori, Ayaka Noguchi, Hitomi Ogata, Masashi Kobayashi, Naomi Omi. (2019). The Effect of Maple Syrup Ingestion on Fat Oxidation During Incremental Exercise in Endurance Athletes. American Journal of Sports Science, 7(4), 149-154. https://doi.org/10.11648/j.ajss.20190704.13
ACS Style
Satoshi Hattori; Ayaka Noguchi; Hitomi Ogata; Masashi Kobayashi; Naomi Omi. The Effect of Maple Syrup Ingestion on Fat Oxidation During Incremental Exercise in Endurance Athletes. Am. J. Sports Sci. 2019, 7(4), 149-154. doi: 10.11648/j.ajss.20190704.13
AMA Style
Satoshi Hattori, Ayaka Noguchi, Hitomi Ogata, Masashi Kobayashi, Naomi Omi. The Effect of Maple Syrup Ingestion on Fat Oxidation During Incremental Exercise in Endurance Athletes. Am J Sports Sci. 2019;7(4):149-154. doi: 10.11648/j.ajss.20190704.13
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Download@article{10.11648/j.ajss.20190704.13,
author = {Satoshi Hattori and Ayaka Noguchi and Hitomi Ogata and Masashi Kobayashi and Naomi Omi},
title = {The Effect of Maple Syrup Ingestion on Fat Oxidation During Incremental Exercise in Endurance Athletes},
journal = {American Journal of Sports Science},
volume = {7},
number = {4},
pages = {149-154},
doi = {10.11648/j.ajss.20190704.13},
url = {https://doi.org/10.11648/j.ajss.20190704.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajss.20190704.13},
abstract = {Maple syrup (MAP) is derived from the inspissation of acer saccharum sap, and this main material is composed as a sucrose-like carbohydrate (CHO). This food substance has metabolic effects on mammalian cells and some animal models. We hypothesized MAP ingestion would enable athletes to carry out endurance exercise without inhibiting fat oxidation. Here we investigate the effect of MAP ingestion on fat oxidation during incremental exercise on a cycle ergometer in endurance athletes (n=10) who exercised after ingesting MAP or sucrose (SUC). We measured fat and CHO oxidation, blood glucose concentration, and blood lactate concentration of subjects during incremental exercise. Between MAP and SUC groups, average fat and CHO oxidation was significantly different (p<0.01 and p<0.001, respectively). Blood lactate concentrations in the MAP group were significantly lower than in the SUC group, -5, 0 min (p<0.05). In addition, blood glucose concentration in the SUC group at 24 min was significantly lower than at -5 min (p<0.05). Our results indicated that MAP ingestion promoted only slight fat oxidation and a slow increase in blood lactate concentration compared with sucrose ingestion.},
year = {2019}
}
TY - JOUR T1 - The Effect of Maple Syrup Ingestion on Fat Oxidation During Incremental Exercise in Endurance Athletes AU - Satoshi Hattori AU - Ayaka Noguchi AU - Hitomi Ogata AU - Masashi Kobayashi AU - Naomi Omi Y1 - 2019/10/30 PY - 2019 N1 - https://doi.org/10.11648/j.ajss.20190704.13 DO - 10.11648/j.ajss.20190704.13 T2 - American Journal of Sports Science JF - American Journal of Sports Science JO - American Journal of Sports Science SP - 149 EP - 154 PB - Science Publishing Group SN - 2330-8540 UR - https://doi.org/10.11648/j.ajss.20190704.13 AB - Maple syrup (MAP) is derived from the inspissation of acer saccharum sap, and this main material is composed as a sucrose-like carbohydrate (CHO). This food substance has metabolic effects on mammalian cells and some animal models. We hypothesized MAP ingestion would enable athletes to carry out endurance exercise without inhibiting fat oxidation. Here we investigate the effect of MAP ingestion on fat oxidation during incremental exercise on a cycle ergometer in endurance athletes (n=10) who exercised after ingesting MAP or sucrose (SUC). We measured fat and CHO oxidation, blood glucose concentration, and blood lactate concentration of subjects during incremental exercise. Between MAP and SUC groups, average fat and CHO oxidation was significantly different (p<0.01 and p<0.001, respectively). Blood lactate concentrations in the MAP group were significantly lower than in the SUC group, -5, 0 min (p<0.05). In addition, blood glucose concentration in the SUC group at 24 min was significantly lower than at -5 min (p<0.05). Our results indicated that MAP ingestion promoted only slight fat oxidation and a slow increase in blood lactate concentration compared with sucrose ingestion. VL - 7 IS - 4 ER -
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