Estimation of the antioxidant status of the diet for sports nutrition

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. As a criterion for assessing the diet, there was used total amount of biologically active substances established in MR 2.3.1.0253-21 as a physiological norm or an adequate level of daily intake for an adult. 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: beets - 16.9%; cabbage - 14.8%; potatoes and carrots - 34.6%; onion - 20.5%; root celery - 22.7%; tomato paste - 23.5%, oatmeal - 48.5%, in buckwheat - 29.9%. The calculation of the total antioxidant content (TAC) in culinary products from vegetables and cereals showed that a serving of a traditional dish can provide from 1.5 to 5.7% of the recommended daily requirement (1094 mg/day) in antioxidants. The combination of vegetables with prunes and blueberries got 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. Vegetable products account for 26.9%, drinks and juices–19%, fresh fruits–15.5%, bakery and flour culinary products–12.8%, dairy products–11%, cereal products–9.1 % adequate intake of antioxidants. 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 natural antioxidants.