International Journal of Food Sciences and Nutrition· 2026Q1
Pea protein-based ascorbic acid microcapsules reduce oxidative damage in soccer players: a randomised controlled trial
- 0citations
- Q1SCImago
- 2026year
Short summary
Pea protein-based microencapsulated ascorbic acid (AA) significantly reduced oxidative stress and cell damage in soccer players post-exercise, compared to free AA or placebo.
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Key points
- Pea protein isolate (PPI)-encapsulated ascorbic acid (AA) reduced post-exercise hydroperoxide levels and creatine kinase compared to placebo in soccer players.
- The PPI-AA group showed higher total antioxidant capacity post-exercise than the placebo group.
- Free AA resulted in higher plasma AA levels at 150 minutes compared to placebo or PPI-AA.
- The study suggests PPI-AA microcapsules enable sustained AA release, mitigating oxidative stress and cell damage.
AI-generated from the title and abstract; the full text is not read.
Abstract
This study evaluated the effects of ingestion of microencapsulated ascorbic acid (AA) using pea protein isolate (PPI) on in vivo postprandial plasma AA levels, oxidative stress (OS), and cell damage in young male soccer athletes following the Loughborough intermittent shuttle test. A single-blind, placebo-controlled, parallel design was employed, with fifteen male professional soccer players randomly assigned to three groups: PPI-AA (n = 5), free-AA (n = 5), and placebo (P) group (n = 5). Blood samples were collected for AA measurements. Blood AA was significantly higher in the free-AA group compared with the P or PPI-AA groups, 150 min after baseline (p < 0.05). Creatine kinase was higher in the P group than in the PPI-AA group after 60 min (p < 0.05), and the total antioxidant capacity (p < 0.05) was higher in the PPI-AA group. Hydroperoxide levels increased only in the P group after 60 min. These findings suggest PPI-AA microcapsules facilitate sustained AA release, reducing OS and cell damage, and supporting post-exercise recovery.
The authors' abstract, as published at the source. International Journal of Food Sciences and Nutrition, 2026 · DOI ↗
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RehabilitationMedicine