Study on Improving The Ezercise Capacity of Cross-Counrry Skiing in Soy Oligopeptide and Its Mechanism
This study aims to explore the function of soy oligopeptide in increasing exercise capacity of cross-country skiing, and then make the skiers to obtain better skiing achievement. 21 male Cross-Country Skiers were randomly divided into three groups; normal control group(CG), soy oligopeptide group (SOP,16.0g/d), whey protein group (WPC,16.0g/d). This examination lasted for 4 weeks, five days per week, 4～6 hours per day. The training plan of the three groups is same. During this period, the Skiers had no health food except normal diet and experimental drink. Subjects on an empty stomach were measured in the morning of fore-test and post-test via InBody 9. 9 body composition analysis system. Blood got from finger is tested via InBody3.0 body composition analysis system after 15 min-breaking. CK activity is measured before training in the morning.
Na Liu Tianwei Li
Dept. of Health and Exercise Science, Jilin Institute of Physical Education, Changchun, China Dept. of Health and Exercise Science,Jilin Institute of Physical Education, Changchun, China
国际会议
2009 Winter Universiade Sport Science Conference(2009年世界大学生冬季运动会体育科学大会)
哈尔滨
英文
384-384
2009-02-01（万方平台首次上网日期，不代表论文的发表时间）