Evaluation of the antioxidant status and design of the diet for sports nutrition

¹ Graduate School of Biotechnology and Food Science, Institute of Biomedical Systems and Biotechnology, Peter the Great St.Petersburg Polytechnic University, 195251 Polytechnicheskaya 29, St. Petersburg, Russia
² Department of Tourism, Hospitality and Youth Work, South-Eastern Finland University of Applied Sciences (Xamk), FI-50100 Patteristonkatu 3, Mikkeli, Finland

^* Corresponding author: eliseeva_sa@spbstu.ru

Abstract

The article considers the possibility of developing a diet that provides an athlete with an adequate level of biologically active substances with an antioxidant effect. The losses of the total content of antioxidants in the composition of food products of plant origin during heat treatment in a steam convection apparatus were determined and amounted to 16.9 in heat-treated beets; 14.8% in cabbage; 34.6% in potatoes and carrots; 20.5% in onion; 22.7% in root celery; 23.5% in tomato paste; 48.5% in oatmeal; 29.9% in buckwheat. The calculation of the total antioxidant content in culinary products from vegetables and cereals showed that serving a traditional dish can provide from 1.5% to 5.7% of the recommended daily requirements (1094 mg/day) in antioxidants. The combination of vegetables with prunes and blueberries made it possible to obtain products with a functionally significant content of antioxidants. A daily diet for athletes of cyclic sports in the recovery stage of training with a calorie content of 4000 kcal was developed. The diet provides 145% of the adequate intake of antioxidants for a healthy adult. The results obtained confirm the position of many sports nutritionists that a well-balanced diet, proper selection of food products, and innovative methods of heat treatment can provide an athlete with an adequate amount of antioxidants.