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The effect of dietary (poly)phenols on exercise-induced physiological adaptations: a systematic review and meta-analysis of human intervention trials

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posted on 05.01.2021, 15:25 by Guille Martinez-Negrin, Jarred ActonJarred Acton, Stuart CocksedgeStuart Cocksedge, Stephen BaileyStephen Bailey, Tom CliffordTom Clifford
We performed a systematic review and meta-analysis to determine whether (poly)phenol supplementation augments the physiological adaptations to exercise training. Eligible studies administered a (poly)phenol supplement alongside ≥2 weeks of supervised exercise in adult humans. After screening, 22 studies were included in the analysis. Isoflavones and green tea (poly)phenols were administered most frequently. Quality assessments suggested most studies were free from bias. (Poly)phenols had no effect on training-induced adaptations in muscle strength, peak power output, and V ̇ O2max, but enhanced exercise capacity (SMD: 0.67, 95% CI: 0.25 to 1.09, p < 0.01). (Poly)phenols had no overall effect on fat loss (SMD: 0.10, 95% CI: -0.10 to 0.29; p = 0.97) or lean mass gains (SMD: 0.06, 95% CI: -0.18 to 0.30, p = 0.62) but sub-analysis suggested that isoflavones increased lean mass (SMD: 0.25, 95 CI%: -0.00 to 0.50, p = 0.05). Resveratrol impaired adaptations in two studies, although this was a non-statistically significant finding (SMD: -0.54, 95% CI: -1.15 to 0.07, p = 0.08). Our results suggest that isoflavones may augment aspects of the adaptive response to exercise training, while resveratrol may compromise training adaptations. More high-quality research is needed to resolve the effects of (poly)phenols on exercise training adaptations.

History

School

  • Sport, Exercise and Health Sciences

Published in

Critical Reviews in Food Science and Nutrition

Volume

62

Issue

11

Pages

2872-2887

Publisher

Taylor & Francis

Version

AM (Accepted Manuscript)

Rights holder

© Taylor & Francis Group, LLC

Publisher statement

This is an Accepted Manuscript of an article published by Taylor & Francis in Critical Reviews in Food Science and Nutrition on 24 December 2020, available online: http://www.tandfonline.com/10.1080/10408398.2020.1860898.

Publication date

2020-12-24

Copyright date

2020

ISSN

1040-8398

eISSN

1549-7852

Language

en

Depositor

Dr Tom Clifford. Deposit date: 3 January 2021