KR100986293B1 - Sports beverage composition - Google Patents

Abstract

The present invention relates to a sports drink composition comprising the porridge as an active ingredient, more specifically, the result of measuring the anaerobic threshold reaching time and the maximum exercise duration, the effect of improving the exercise ability, blood pressure maintenance and maximum exercise time The present invention relates to a sports drink composition including natural substances that are harmless to humans as well as promoting endurance and fatigue recovery effects from the inhibitory effect of serum nitric oxide (NO) production.

Athletic performance, porridge, sports drinks

Description

Sports drink composition {SPORTS BEVERAGE COMPOSITION}

The present invention relates to a sports beverage composition for improving athletic performance and improving endurance.

Salt is an indispensable material for the maintenance of human life, and plays an important role in maintaining life through maintaining the balance of osmotic pressure of body fluids and regulating nerve or muscle activity. That is, as well as metabolism to carry nutrients or remove waste products, as well as hydrochloric acid in the gastric juice to help sterilization or digestion, and has an appropriate function of maintaining body temperature through sweating. In general, salt is mainly composed of sodium chloride (NaCl), but in addition to water (H2O), calcium (Ca), magnesium (Mg), potassium (K), iron (Fe), copper (Cu), manganese (Mn), zinc It contains various minerals such as (Zn), but it is essential for the human body, but excessive intake of salt may cause various diseases such as hypertension, gastritis, gastric cancer, and stroke, and has been reported to play a role in helping to develop cancer. . In particular, Reduction salt (RS), which has specially processed sun salt at high temperatures, contains abundant minerals, which are needed for the human body, unlike ordinary salts. The effect on the action has been reported. Representative examples of such reducing salts are porridge salts.

On the other hand, in relation to the functionality of salt, a number of effects as ergogenic aids to improve athletes' performance ability have also been demonstrated. It is unquestionable that fatigue is the factor that limits exercise performance when continuing high-intensity exercise for a long time, but the root cause of fatigue-induced process is influenced by various physiological factors. Although the most important of these fatigue-inducing factors is reported as exercise intensity, which is related to individual ability, the most efficient way to delay the onset of fatigue and the factor that improves exercise performance is also by training. It is explained by many researchers. Systematic and regular training will result in cardiovascular and muscle adaptation, which may be useful in making fat use as a source of energy while saving carbohydrates stored in the muscles and liver. The main cause of fatigue when exhausting more than one hour or less than four to five hours is depletion of carbohydrate storage, another factor is dehydration and thermal control under environmental conditions of high temperature and humidity. Problems will cause fatigue. At rest, the body's heat generation is low, but at high rates, metabolic heat generation exceeds 80 kJ / min (20 kcal / min), and highly trained athletes maintain at least 2 hours at this rate. It has been reported. In these high heat generating conditions, sweating to lose heat in the body will result in rapid loss of moisture in the body, which is associated with electrolyte loss, and consequently will limit exercise performance. On the other hand, many studies on nitric oxide (NO) produced during transient exercise have shown that NO produced during exercise regulates coronary and peripheral blood flow and regulates metabolic rate, but is relatively unstable and toxic. Nerve cells containing NOS as free radicals are the excitability of neurodegenerative diseases such as Alzheimer's disease, Huntington's disease, Parkinson's disease, muscular dystrophy, and neurological diseases such as stroke, cramps and trauma. It has been reported to be closely related to neurotoxic effects (Thorn et al., 1998; Chabrier & Auguet, 1999). NO is involved in the pathophysiology of various diseases such as hypertension, arteriosclerosis, diabetes, and dyskinesia, and activity levels outside the normal range are known to act as toxic to the body, but theoretical mechanisms for the effects of exercise on NO responses are known. It is not clearly presented.

On the other hand, according to the survey results released in 2001, a single Korean drink drank during the year corresponds to about 46 drinks in 1.5L PET bottles. The beverages consumed were mainly carbonated drinks, and other juice drinks were found to be the dominant drinkers. Meanwhile, other beverage groups in the niche market, which have strong palatability, had a rapid market expansion of 43% compared to the previous year, and the growth rate was much faster than that of the carbonated beverage or juice market. Is growing.

In particular, the sports beverages belonging to other beverage groups are in a trend that the market is greatly increasing in line with international events and marketing, and has recently established itself as a living beverage with increasing interest in sports.

Sports drinks are researched and produced starting with electrolyte supplements that maintain the electrolyte (ion) equilibrium of body fluids to prevent weight loss or dehydration for people who work sweaty, heavy work or hot environments.

Most of the sports drinks on the market contain 6 to 8% of various types of sugars for energy supplementation. When the concentration of sugars in sports drinks exceeds 8%, the rate of intestinal absorption of beverages is delayed. There is a report.

It contains electrolytes such as sodium, potassium, magnesium, and calcium for ion replenishment and moisture replenishment. Some vitamin C may also be included. In addition, there are sports drinks that make people feel cool with the addition of blue, yellow, and red colorants. In addition to sugars and electrolytes, sports drinks can be added to alginic acid, carnitine, taurine, or branched amino acids to improve health, muscle formation, and athletic performance.

In this regard, the recent development of sports drinks is proceeding with respect to the high-performance sports drink with the addition of a high functional role in addition to the basic function of the diffusion of water and electrolytes existing ionic drinks.

The research direction with respect to the high-performance sports drink is directed to a beverage containing a composition useful as an energy source in a situation where a large amount of rapid energy supply is required before and after exercise. These products are mainly composed of electrolytes, and include sweeteners such as glucose, fructose and oligosaccharides and some water-soluble vitamins or amino acids. In other words, sports drinks are simply satisfying the thirst quenching, sports drinks that have been developed to expand a variety of functions including fatigue recovery, endurance enhancement.

In particular, recently, Ergogenic Adis, a food made to quickly and easily obtain nutrients and energy in sports and sports scenes, has been used as supplements or supplements to improve performance. However, protein supplements, carbohydrate supplements or protein steroids ( There is a need for the development of sports functional beverages derived from natural products because they may be illegal in connection with anabolic agents such as anabolic steroids.

According to the present invention, as a result of measuring an anaerobic threshold reaching time and maximum exercise duration, the effect of improving exercise ability is excellent, and the endurance and fatigue recovery effect from the effect of inhibiting the production of serum nitric oxide (NO) during blood pressure maintenance and maximum exercise is excellent. It is an object of the present invention to provide a sports beverage composition which can be derived as well as a natural substance that is harmless to the human body.

In order to achieve the above object, the present invention provides a sports drink composition comprising the porridge as an active ingredient.

The inventors of the present invention, while studying a sports drink composition that is excellent in fatigue recovery effect and can improve endurance from a substance derived from natural products, which ensures human safety, the measurement of the duration of the anaerobic threshold reaching and the maximum exercise duration As a result, it was confirmed that the effect of improving the athletic ability, and the effect of inhibiting the production of serum Nitric oxide (NO) at the time of maintaining blood pressure and maximal exercise can be induced endurance and fatigue recovery effect, based on this, to complete the present invention It became.

Hereinafter, the present invention will be described in more detail.

In the present invention, the drink is a generic term for drinking to quench thirst or to enjoy a taste, and is intended to include a functional drink.

In the present invention, a functional beverage is a biological defense rhythm control or disease of a beverage group or a beverage composition which has added value to the beverage by using physical, biochemical or biotechnological methods to act and express the function of the beverage for a specific purpose. It means a beverage that is designed and processed to express fully the gymnastic function related to prevention and recovery to a living body, and is intended to include a sports drink.

In the present invention, a sports drink is also called a sports drink or isotonic drink, and a functional drink or a proper supplement of water and an energy source to replenish water and electrolytes that have fallen out of the body due to exercise or labor. It means a functional beverage containing sugar and electrolyte prepared for the purpose.

The present invention relates to a beverage composition comprising porridge salt as an active ingredient. The beverage composition may preferably be a functional beverage composition, more preferably a sports beverage composition.

In the present invention, bamboo salt is a thing prepared by baking natural wood salt in royal wood, sealing the entrance with ocher, and putting it in an iron barrel and burning it with wood fire to contain iron, and then crushing the grilled salt column finely and baking it again as in the previous method. As the number of roasts is repeated, bamboo's bamboo ingredients penetrate into the salt and have a sweet and deep taste of nectar.

In the present invention, porridge salt refers to bamboo salt baked 9 times at 800 ° C to 1500 ° C in bamboo salt, baked at high temperature by 1500 ° C or higher at the ninth time, and has a purple color.

The porridge salt has a sodium chloride content of 90 to 99% by weight, a sulfate content of 0.1 to 0.2% by weight, a moisture content of 0.1 to 0.15% by weight, and an insoluble content of 0.4 to 0.6% by weight based on the total weight of the porridge salt. %, Preferably the sodium chloride content is 93 to 97% by weight, the sulfate content is 0.11 to 0.15% by weight, the moisture content is 0.11 to 0.13% by weight, the insoluble content may be 0.45 to 0.55% by weight In addition, it may be one containing four quarters, manganese (Mn), iron (Fe), copper (Cu), zinc (Zn) and strontium (Sr).

The content of the porridge salt is 0.01% to 10% by weight, preferably 0.05% to 5% by weight, more preferably 0.1% to 2% by weight, still more preferably 0.15% to 2% by weight relative to the total beverage composition Weight percent.

As a result of human experiment using the beverage composition of the present invention, there was a significant effect in the time to reach an anaerobic threshold and the maximum exercise duration, and showed a positive change in maintaining blood pressure, and at the same time, serum Nitric oxide ( It was confirmed that there was an effect of inhibiting NO) production.

The beverage composition is not particularly limited to other ingredients other than including the porridge salt as an active ingredient in the indicated proportions as an active ingredient, and various flavoring agents, such as ordinary drinks within the scope of maintaining the effect of the present invention or Natural carbohydrates and the like may be included as additional components.

The flavoring agent may be a natural flavoring agent (tauumatin, stevia extract (e.g. rebaudioside A, glycyrrhizin, etc.) or a synthetic flavoring agent (saccharin, aspartame, etc.). Silver sugars such as monosaccharides (e.g. glucose, fructose, etc.) disaccharides (e.g. maltose, sucrose, etc.) and polysaccharides (dextrin, cyclodextrin, etc.) Xylitol, sorbitol or erythritol, etc. In addition, the composition of the present invention may further include various nutrients, vitamins, minerals (electrolytes), pH adjusting agents, preservatives, carbonating agents or stabilizers, and natural fruits. It may further contain pulp for the production of juices, fruit juice drinks or vegetable drinks.

The ratio of the additional component is not so important, but may be selected from 0 to 20,000 parts by weight based on 100 parts by weight of the total active ingredient of the present invention.

As described above, the beverage composition containing the porridge salt of the present invention is not only a markedly improved endurance improvement effect, but also a fatigue-reducing effect and aerobic exercise improvement effect as well as a natural-derived material that does not cause side effects to the human body. Since it is composed of health functional food, in particular, it can be widely used as sports beverage composition.

Hereinafter, preferred embodiments of the present invention will be described. The following examples are only for illustrating the present invention and the scope of the present invention is not limited by the following examples.

Example 1: Preparation of Active Ingredient

The porridge salt, an active ingredient of the present invention, was charged in a tidal flat salt produced in July or August in Jeollanam-do tidal flats with bamboo in an electric furnace, changing the reaction temperature from 900 to 1500 ° C., baking for 8 times, and the 9th 1500 ° C. It was prepared by heat treatment in the above.

On the other hand, the moisture content in the component test of the porridge salt was measured by a method of drying at 105 ° C. and then drying the sample under 105 ° C. conditions using a weighed hand.

In addition, the NaCl content was measured by using the Mohr method, more specifically, after taking 1 g of sucrose salt, diluting 100 times with 100 ml of distilled water, and adding 2 to 3 drops of 10% K ₂ CrO ₄ to 10 ml of the diluted solution. , 0.1N AgNO ₃ was measured and reddish brown precipitate was measured as an end point.

In addition, total chlorine is neutralized by accurately taking 25 ml of the sample solution in an insoluble content and transferring it to a 250 ml volumetric flask and diluting it to the graduated level. Then, 25 ml of the diluted solution is precisely taken into a beaker, and 1 to 2 drops of 10% potassium chromate solution are added. N silver nitrate was measured by titration until a red precipitate appeared.

In addition, the insoluble content was measured according to the method described in the Food Code, and the sulfate ion was measured using a GF / F Filter, hydrochloric acid and 5% BaCl. In addition, take 2 to 5 g of sample, dissolve in 100 mL of water, add 10 mL of hydrochloric acid, heat on a hotplate for 1 hour, cool to room temperature, filter with filter paper (5C), and insoluble matters when no chlorine ion is detected. Wash with water until. The filter paper and the insoluble content were transferred to the cooled crucible (850 ° C.) after preheating and cooled, and then incubated at 850 ° C., and then cooled to room temperature in a desiccator to weigh the crucible. In addition, in the mineral analysis, the porridge salt was dissolved using 0.1% nitric acid, filtered by definite amount using deionized water, and properly diluted in consideration of the concentration of each element to prepare a test solution, and atomic the test solution. Absorption spectrophotometer (SpectraAA 220Fs, Varian Co. Ausralia) was measured.

Each of the measured values is shown in Table 1 below.

TABLE 1

Inspection items Sodium Chloride (%) Total goat
(%) moisture
(%) Insoluble matter
(%) Sulfuric acid
ion(%) 4 minutes
(%) arsenic
(mg / kg) Lead (mg / kg) cadmium
(mg / kg) Mercury
(mg / kg) Porridge 96.96 54.32 0.12 0.53 0.12 0.09 0.25 0.13 Not detected Not detected

On the other hand, the pH and Oxidation-Reduction Potential (ORP) of the RS solution of the porridge salt was measured to have a pH of 10.0 and an ORP of -280 mV.

Example  2: Porridge  Measuring effect on motor performance

2-1. Subject and Porridge  Intake method

The subjects of this study were eight university-level athletes, and they were measured by repeated administration and non-administration of porphyria at weekly intervals. The age, height, weight, and exercise history of the subjects in this study were 20.88 ± 2.42 (years), 181.25 ± 3.85 (cm), 75.91 ± 7.12 (kg), and 7.63 ± 2.97 (years), respectively. Changes in body composition as measured by electrical resistance method (BIA) are shown in Table 2.

TABLE 2

Variables
Group BW
(kg) Impedance
(ohm) % fat
(%) FM
(kg) FFM
(kg) TBW
(liters) Suppl.
(n = 8) 75.91
± 7.12 446.63
± 54.41 17.74
± 3.26 13.49
± 2.91 62.43
± 6.33 45.70
± 4.66 Non-suppl.
(n = 8) 75.93
± 8.15 446.63
± 51.54 18.10
± 4.71 13.94
± 4.34 62.65
± 6.15 45.86
± 4.49 t-value
p. 0.141
0.892 0.000
1.000 0.179
0.861 0.244
0.812 0.072
0.944 0.071
0.944

BW is body weight, FM is body fat mass and TBW is body squirt content. As shown in Table 2, no significant changes related to body composition were observed between the experimental group ingested porridge and the control group not ingested porridge.

2-2. Exercise load test

In order to evaluate the physiological and biochemical effects of the human body on the administration of porphyria, all subjects underwent a graded exercise test (GXT) using a treadmill, and 2 hours before and 30 minutes before the test on the day of the test. The porridge was re-administered twice. The dose of porcine salt was administered by mixing 1,500 mg in 200 ml of water, and a total of 3,000 mg / 400 ml of water was administered twice. All subjects underwent two GXT tests at weekly intervals and applied a similar taste of placebo to rule out the psychological effects of dosing. In addition, the counter-balanced design was applied to exclude the contamination effect on the repeated test.

According to the counterbalanced design, subjects exercised at 45%, 60%, and 75% of the intensity of VO₂peak on different days. The exercise contents were run on treadmill for 20 minutes, and state anxiety and blood pressure were measured before and after exercise to compare the changes between each condition. The results of covariance analysis (ANCOVA) were used as covariates before the exercise. There was a statistically significant difference (p <.05) in the comparison between conditions for state anxiety, and Tukey's post hoc test showed that the exercise intensity of 75% was significantly lower than that of 60% and 45% (p <.05). ). Contractile blood pressure was also significantly different among the conditions (p <.05) and 75% exercise intensity was higher than 45% (p <.05). This study concluded that exercising at 75% of maximum exercise capacity can most effectively reduce general state anxiety. The decrease in blood pressure, which was significant only at 75% of maximum exercise capacity, indirectly supported the hypothesis of body temperature rise and endorphin rise.

2-3. Maximum exercise load test GXT ) Way

All subjects were tested for maximum oxygen uptake (VO2max) and anaerobic threshold (AT) levels during the maximum exercise load test using treadmill. The test was repeated at weekly intervals. Before the exercise test, the experimental equipment and procedures were explained in detail and treadmill adaptive training was performed. The exercise test to determine the maximum oxygen uptake and anaerobic threshold levels was carried out by Bruce protocol. Among these tests, breathing gas analysis was performed through the use of Medical Graphics (System 2001, USA) at rest and throughout the exercise. Measured by the -breath method. This metabolic analysis system was calibrated immediately using a 3 liter syringe for each test. Oxygen and carbon dioxide analyzers were calibrated with a calibration gas and reference gas filled with 12.00% oxygen, 5.00% carbon dioxide, or less nitrogen, and changes in heart rate and blood pressure were carried out on the ECG system (ECG System, Schller, Swiss) and the system. The analysis was continued using a micro sound system. Respiratory gas exchange variables measured at rest and throughout exercise included oxygen uptake (VO2), carbon dioxide emissions (VCO2), ventilation (VE), oxygen and carbon dioxide equivalents (VO2 / VE & VCO2 / VE), heart rate (HR), Respiratory exchange rate (RER) was measured and averaged at 30 second intervals.

2-4. Ventilation threshold  How to decide level

In this study, the determination of anaerobic threshold level was based on the non-invasive method, ventilation threshold level, and the detection method of the automated computer system considering the V-slope method.

2-5. How to measure blood pressure

SBP and DBP were measured by using a mercury-based blood pressure monitor to evaluate the change in blood pressure according to the administration and non-administration of porphyria. For blood pressure classification, refer to the National Institute of Health (NIH, 1993) standard, and measured by the same method at rest and 20 minutes after strutitis administration, within 1 minute immediately after the maximum exercise, and 30 minutes after recovery.

2-5. Blood collection Nitric oxide ( NO Analysis method

In order to collect the blood of all the subjects, the blood was collected at the resting state with sufficient rest after arriving at the laboratory. Then, when the subject reached exhaustion during the incremental exercise load test using Bruce protocol and judged that it was impossible to perform any more exercise, he immediately finished the exercise and performed blood collection immediately after exercise in the same way as at rest. Blood was collected in the same manner. Subjects' blood collection was performed at rest, 20 minutes after administration, 20 minutes after exercise, and 30 minutes after recovery with fasting for more than 12 hours, and about 5 ml of blood in the subject's forearm vein using a disposable syringe. Blood was collected. The collected blood samples were centrifuged at 3,000 Xg for 15 minutes using a centrifuge (Centrifuge, Hanil 5000, Korea) .The separated supernatants were transferred to an Eppendorf tube and stored in a freezer maintained at -700c until analysis. It was.

The Nitric Oxide (NO) assay was performed by mixing Griess reagent 1: 1 with 0.1% Naphthlene-diaminedihydrochloride and 1% Sulfanlamide in 5% phosphoric acid in a 1: 1 mixture with the sample and blocking light at room temperature for 15 minutes. After storage, absorbance was calculated by measuring the absorbance at a wavelength of 540 nm using an ELAISA (Molecular Device E Max, USA). Nitric Oxide analysis was performed using Griss assay (1879) presented by Dawson & Dawson (1995).

2-6. Data processing method

SPSS statistical program (v. 12.01) was used to calculate the mean and standard deviation (Mean and SD) for all data. The paired sample t-test was applied to compare the difference between before and after the administration of porphyrinitis and two-way ANOVA by group. X time) was applied. The significance level for this study was verified at p <0.05 level.

2-7. Result Analysis

In this study, repeated experiments were conducted at weekly intervals in order to evaluate the effects of temporary intake of streptococcal disease on highly trained college athletes.

[Table 3]

As shown in Table 3, oxygen intake per body weight (VO2, ml / kg / min), absolute oxygen intake (VO2, ml / min), carbon dioxide emissions (VCO2, ml / min) according to the administration and non-administration of porridge salt , Respiratory exchange rate (RER, ratio), respiratory frequency (RR), ventilation (VE, l / min), oxygen equivalent (VE / VO2), carbon dioxide equivalent (VE / VCO2), heart rate (HR, beat / min) and The relative exercise intensity (% VT / VO2max) relative to the ventilation threshold was not significantly different between administration and non-administration at rest, ventilation threshold level (VT) and maximum state (Max). However, VT time (p <0.05) and Max time (p <0.05), which reflect the endurance of the whole body, were significantly increased with the intake of porridge. Intake of bamboo salt has been shown to improve the cardiopulmonary endurance of athletes. It is unquestionable that fatigue is the factor that limits exercise performance when continuing high intensity exercise for a long time, but causes of fatigue are depletion of carbohydrate storage, dehydration under environmental conditions with high temperature and humidity. (dehydration) and thermal control problems (Thermoregulatory problem) will cause fatigue. Sweating to lose heat in the body results in a rapid loss of body moisture along with electrolyte loss, which in turn limits exercise performance. The porridge used in the present study may play an important role in delaying fatigue by controlling the imbalance caused by electrolyte loss during prolonged exercise, and if this helps, it may affect the physiological changes that occur during exercise. There are two main goals for the intake of fluids before or during exercise: first, to provide a limited source of carbohydrate fuel for the body, and second, to provide electrolytes and moisture lost to sweat. It is for. These factors are related to fatigue during exercise and limit exercise performance. In this study, the administration of strutitis before exercise partially solved the problem caused by electrolyte imbalance, thus achieving anoxic threshold during treadmill exercise. It is thought that this may be an important cause of increasing the VT time (p <0.05) and the maximum time duration (p <0.05).

In addition, changes in systolic (SBP) and diastolic blood pressure (DBP) at the maximum exercise load according to pre-exercise RS administration and non-administration are shown in FIGS. 1 and 2.

As shown in FIG. 1, the change in SBP was increased in both groups before and after rest. Significantly increased levels were observed after the maximum exercise and decreased after 30 minutes of recovery (30 min rec.). Significant differences were noted at 30 min of recovery (suppl. P <0.01; non-suppl. P <0.001). However, there was no significant difference between RS administration and non-administration at rest, 20 minutes after administration, immediately after maximal exercise, and 30 minutes for recovery.

As shown in FIG. 2, even in the case of DBP, rest vs. There was no significant difference after 30 minutes (30 min rec.) And after exercise, and there was no significant difference between groups. These results indicate that pre-exercise RS intake does not affect blood pressure. In general, there is a difference in exercise intensity during exercise, but the SBP is greatly increased and it is reported that after exercise, blood pressure decreases more than before exercise. It is known that the blood pressure drop after exercise is maintained for 2-4 hours due to decreased activity of the sympathetic nervous system, increased secretion of vasodilators of vascular endothelial cells, and decreased response to vasoconstrictors. The evidence that excessive salt intake is involved in the development and maintenance of hypertension has been derived from many studies, epidemiologic investigations, and clinical experience, but the reported results are inconsistent, and the sensitivity of blood pressure to salt intake in humans, namely salt There is a difference in sensitivity, and many side effects due to excessive low salt have been reported.

On the other hand, as shown in Figure 3 showing the serum NO concentration according to the administration of porridge, the serum NO concentration of the porphyrin administration group did not change significantly 20 minutes after administration compared to the stable, even after the maximum exercise and recovery 30 minutes There was no significant difference. However, in the non-administered group, there was no significant difference 20 minutes after administration compared to the resting time, but it showed a significantly increased level immediately after the maximum exercise, which was significantly different from the 30 minutes of recovery (p <0.01). There was a significant difference (p <0.01) between the administration and non-administration groups in the after exercise. These results indicate that pre-exercise suicide infection inhibits increased serum NO production during maximal exercise. NO is produced from L-arginine by nitric oxide synthase (NOS). NO has been shown to act intracellularly as a biologically important biological mediator, and two major physiological functions of NO have been demonstrated to be cellular and cellular signaling and cytotoxicity. In other words, the cytotoxic activity of killing cancer cells, parasites or bacteria from leukocytes is achieved by releasing NO, mediating the action of vascular endothelial cell-dependent vasodilators to relax vascular smooth muscle after binding to the receptor, and in the central nervous system. It is reported that not only the role of messenger as a substance has a strong platelet aggregation inhibitory effect. The role of NO in these two functions will depend on the dynamics of NO release from various types of nitric oxide synthase (NOS) and how these materials are handled in target cells. Inhibition of serum NO production during maximal exercise following the administration of porridge infection demonstrated in this study has been consistently reported in previous studies. These results indicate that, like NO increased at maximum exercise, NO production in animal cells is associated with the pathophysiology of several diseases, such as hypertension, arteriosclerosis, diabetes, and dyskinesia. In addition, it may be suggested as an important factor to prevent this because it is the main cause of tissue damage with reactive oxygen species (ROS).

However, in another aspect, NO produced by vascular endothelial cells has been reported as a factor that can suppress blood pressure rise by acting before vasodilation relaxation. NO is synthesized from L-arginine by nitric oxide synthase as an Endothelium-derived relaxing factor (EDRF), which is a brain NOS (bNOS), an endothelial constitutive NOS (eNOS), and an inducible type. Among the isoenzymes such as inducible NOS (iNOS), eNOS is described as being involved in NO production of vascular endothelial cells, which is reported to be due to the induction of hypertension symptoms in experimental animals without the gene associated with NOS.

Production Example : Sports Drink Composition

Porridge 800 mg

4 g of molasses (78 brix)

1 g of sodium chloride

60 g brown sugar

Sodium citrate (Na ₃ Citrate 2H ₂ O) 450 mg

Potassium Citrate (K ₃ Ciitrate H ₂ O) 460 mg

Calcium chloride (CaCl ₂ 2H ₂ O) 70 mg

Magnesium Chloride (MgCl ₂ 6H ₂ O) 90 mg

Although the type and content of the electrolyte are mixed and formulated in a preferred embodiment, the ingredients and contents are relatively suitable for sports drinks, but the types and blending ratios may be arbitrarily modified. It can be prepared by mixing.

1 is a graph showing the change in blood pressure of the systolic (SBP) at the maximum exercise load according to the intake of porridge in accordance with an embodiment of the present invention. In the figure, suppl is a suicidal intake group, and non-suppl is a control group not ingesting suicidalitis.

Figure 2 is a graph showing the change in blood pressure of the diastolic (DBP) at the maximum exercise load in accordance with the intake of porridge, according to an embodiment of the present invention. In the figure, suppl is a suicidal intake group, and non-suppl is a control group not ingesting suicidalitis.

Figure 3 compares the change in serum NO concentration according to the intake of porridge in accordance with an embodiment of the present invention. In the figure, suppl is a suicidal intake group, and non-suppl is a control group not ingesting suicidalitis.

Claims (3)

Sports drink composition comprising the porridge salt as an active ingredient. The sports drink composition according to claim 1, wherein the porridge salt is encapsulated with bamboo salt and then baked 9 times at 900 ° C to 1500 ° C, and baked at high temperature at 1500 ° C for the ninth time. The method of claim 2, The porridge salt has a sodium chloride content of 90 to 99% by weight, a sulfate content of 0.1 to 0.2% by weight, a moisture content of 0.1 to 0.15% by weight, and an insoluble content of 0.4 to 0.6% by weight based on the total weight of the porridge salt. %, And containing four minutes, manganese (Mn), iron (Fe), copper (Cu), zinc (Zn) and strontium (Sr).

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