Abstrakt

Effects of traditional fermented beverages on some blood parameters in aerobic exercises

Sebiha Baspinar Golunuk, Nuray Oztasan, Hasan Sozen, Halit Bugra Koca

Containing probiotic microorganisms, fermented products have biological functions such as health promoting benefits, preservation of perishable foods, enrichment of nutritional value, production of antioxidants, therapeutic factors and immunological effects. The potential availability of fermented products as ergogenic aids to improve performance, to speed up recovery or to treat muscle damage that occurs during exercise is a subject which evokes discussion. Within this context, this study investigated the effects of kefir and boza beverages on blood values of exercisers. The study was conducted with 36 participants aged 18-25 years. Study group is composed of male individuals who do not engage in regular physical activity and have no chronic diseases. 36 volunteer participants were randomly assigned into three groups. Volunteers in Group 1 (n:12) performed a 1 h aerobic exercise session for 15 days without making any changes in their daily practices and habits. Volunteers in Group 2 also participated in a 1 h aerobic exercise session and consumed 300 ml boza, which is a fermented beverage, every day. Volunteers in Group 3 participated in the same exercise session and consumed 300 ml kefir every day. Blood samples were taken before and after the study to carry out the intended measurements. A Kruskal-Wallis test was performed for comparison between groups and a Wilcoxon Signed Ranks test was used to compare each group. The analysis of pre-test and post-test values of kefir group reveals statistically significant results in ALT (p=0.047) and TOS (p=0.017) values. The analysis of pre-test and post-test values of boza group reveals statistically significant results in Triglyceride (p=0.017), VLDL (p=0.017), Cl (p=0.021) and Creatine (p=0.025) values (p<0.05). However, the analysis of pre-test and post-test values of the control group shows no statistically significant results in blood parameters (p>0.05). Based on the positive effects of fermented beverages on aerobic exercise, we suggest that natural products be preferred over chemical products or performance enhancing drugs in future exercise sessions.