摄入不同组成成分运动饮料对耐力运动某些糖、脂代谢指标的影响-体育学专业论文.docxVIP

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摄入不同组成成分运动饮料对耐力运动某些糖、脂代谢指标的影响-体育学专业论文.docx

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摄入不同组成成分运动饮料对耐力运动某些糖、脂代谢指标的影响摄入不同组成成分运动饮料对耐力运动某些糖、脂代谢指标的影响万方数据万方数据 concentration in groups of L-CHO, H-CHO and CHO-Pro were higher (P0.05) than that in Pla after exercise was performed for 60 minutes;(3) After exercise was performed for 30 minutes, Serum Insulin concentration in CHO-Pro group remained at the same level those in while other groups dropped significantly (P0.05);(4)Serum β-HB level in Pla group increased significantly (P0.05) either after training period was performed for 30 or 60 minutes;(5)In L-CHO group, fat oxidation rate immediately after 60min of the first bout was significantly higher (P0.05) than that of the second one; (6)The ratio of energy supplied by carbohydrate increased (P0.05) during the second bout in groups of L-CHO and Pla. Conclusion: (1)Based on the maintaining effect of Serum Insulin concentration throughout the first bout, CHO-Pro sports beverage is possibly beneficial for endogenous carbohydrate reservation during the training period; (2)Ingesting all of those sports beverages containing carbohydrates is likely to have a positive effect on maintaining acid-base balance in body liquid during endurance training;(3)There is no significant effect on endurance exercise performance as well as subjective feeling while ingesting difference kind of sports beverage. Key Words: Sports Beverage; Endurance Training; Carbohydrate; Fat; Metabolism. 论文随机验证编号：BT5307933770 VI 主要缩略词中英文对照表英文缩写英文名称中文名称 ADR Rating of Abdominal Discomfort 腹部舒适量表 BG Blood Glucose 血糖 β-HB Beta-hydroxybutyric Acid β-羟丁酸 BMI Body Mass Index 体质指数 CHO Carbohydrate 碳水化合物 FAT Fat 脂肪 FFA Free Fatty Acid 游离脂肪酸 GI Glycemic Index 血糖指数 GL Glycemic Load 血糖负荷 Ins Insulin 胰岛素 LA Lactate 乳酸 PG Pancreatic Glucagon 胰高血糖素 RPE Rating of Percieved Exertion 主观疲劳感量表评分 TTE Time to Exhaust 力竭时间 VO2max Maximal Oxygen uptake 最大摄氧量论文随机验证编号：BT5307933770 - 1 - 目录 1 前言……………………………………………………………………………….5 2 文献综述…………………………………………………………………………8 2.1 运动饮料概述及使用的理论依据 ....................................