What is the influence of biomechanical variables on the Y balance test performance in recreational runners?

BACKGROUND: Asymmetries and poor Y balance test (YBT) performance are associated with an increased risk of injuries in athletes. The aim of this study was to investigate the association between YBT performance with biomechanical variables in runners. METHODS: The runners underwent the YBT, followed by the assessment of center of pressure, plank position, muscle strength (MS) of hip flexors, extensors, abductors, and external rotators, knee extensors, ankle dorsiflexion range of motion (ROM), Q angle, forefoot alignment, and passive hip internal rotation. Associations between variables were examined using multiple linear regression models with the Bayesian Information Criterion. RESULTS: 122 cases were analyzed. The R2 values were 0.38; 0.05; 0.06; and 0.15 for the anterior, posteromedial, posterolateral and composite directions models, respectively. The anterior reach in the YBT was associated with ankle dorsiflexion ROM [Sß 95%IC: 0.43 (0.32-0.55)], passive hip internal rotation [Sß 95%IC: 0.35 (0.24-0.47)], MS of the hip extensors [Sß 95%IC: 0.19 (0.07-0.31)] and forefoot alignment [Sß 95%IC: 0.14 (-0.25-0.02)]. The posteromedial and posterolateral reach were associated with MS of the hip flexors [Sß 95%IC: 0.23 (0.09-0.37) and 0.24 (0.11-0.38)], respectively. The composite score was associated with MS of the hip flexors [Sß 95%IC: 0.31 (0.18-0.45)], ankle dorsiflexion ROM [Sß 95%IC: 0.24 (0.10-0.37)] and Q angle [Sß 95%IC: 0.18 (0.04-0.31)]. CONCLUSION: YBT performance in different directions demonstrated specific associations with key biomechanical factors.

Recovery of flavor compounds from vanilla bagasse by hydrolysis and their identification through UPLC-MSE.

Vanilla is a globally treasured commodity, and the consequences of its unstable value affect social, environmental, economic, and academic ambits. The extensive range of aroma molecules found in cured vanilla beans is crucial to the complexity of this natural condiment and knowledge about their recovery is of the essence. Many strategies aim on reproducing the chemical intricacies of vanilla flavor, such as biotransformation and de novo biosynthesis. Few studies, however, aim at the exhaustion of the cured pods, of which the bagasse, after the traditional ethanolic extraction, might still bear a highly valued flavor composition. An untargeted liquid chromatography coupled with mass spectrometry (LC-MSE) approach was applied to elucidate if sequential alkaline-acidic hydrolysis was effective in extracting flavor related molecules and chemical classes from the hydro-ethanolic fraction. Important vanilla flavor related compounds present in the hydro-ethanolic fraction were further extracted from the residue through alkaline hydrolysis, such as vanillin, vanillic acid, 3-methoxybenzaldehyde, 4-vinylphenol, heptanoic acid, and protocatechuic acid. Acid hydrolysis was effective on further extracting features from classes such as phenols, prenol lipids, and organooxygen compounds, though representative molecules remain unknown. Finally, sequential alkaline-acidic hydrolysis rendered natural vanilla's ethanolic extraction residues as an interesting supplier of its own products, which could be used as a food additive, and many other applications.

Nasal dilator and physiological parameters associated to running performance: A systematic review and meta-analysis.

Nasal dilators were created to expand the nasal valve area. The aim of this systematic review was to verify physiological parameters associated to running performance with the use of nasal dilators. This study was registered in PROSPERO (CRD42021225795). According to the PICOS framework studies were included: Population: healthy subjects; Intervention: nasal dilators; Comparison: control group, placebo, minimal intervention, health education or other intervention; Outcomes: cardiorespiratory parameters and subjective perceptions; Study: randomized controlled trials, repeated measures or within-subjects design. The databases searched were MEDLINE, EMBASE, CENTRAL The Cochrane Library, CINAHL, SPORTDiscus, Web of Science, PEDro and Scopus. The descriptors "Running", "Nasal Dilator", "Randomized Controlled Trial", and synonyms were used. The risk of bias was assessed using the PEDro scale. Random effects Der Simonian and Laird model were used. The assessment of the certainty of the evidence was carried out using the GRADE approach. Eleven articles were included. There was a difference in favour of the nasal dilator when compared to placebo for maximal oxygen uptake and rating of perceived exertion. The certainty of the evidence was very low. Future studies will probably have an impact on estimation of the effect.

Artisanal Extraction and Traditional Knowledge Associated with Medicinal Use of Crabwood Oil (Carapa guianensis Aublet.) in a Peri-Urban Várzea Environment in the Amazon Estuary.

Várzea forests of the Amazon estuary contain species of importance to riverine communities. For example, the oil extracted from the seeds of crabwood trees is traditionally used to combat various illnesses and as such artisanal extraction processes have been maintained. The objectives of this study were to (1) describe the process involved in artisanal extraction of crabwood oil in the Fazendinha Protected Area, in the state of Amapá; (2) characterise the processes of knowledge transfer associated with the extraction and use of crabwood oil within a peri-urban riverine community; and (3) discern medicinal uses of the oil. The data were obtained using semistructured interviews with 13 community members involved in crabwood oil extraction and via direct observation. The process of oil extraction is divided into four stages: seed collection; cooking and resting of the seeds; shelling of the seeds and dough preparation; and oil collection. Oil extraction is carried out within the home for personal use, with surplus marketed within the community. More than 90% of the members of the community involved in extraction of crabwood oil highlighted the use of the oil to combat inflammation of the throat. Knowledge transfer occurs via oral transmission and through direct observation.

Optimized extraction of polyphenolic antioxidant compounds from Brazil nut (Bertholletia excelsa) cake and evaluation of the polyphenol profile by HPLC.

BACKGROUND: The solid residue (cake) of pressed Brazil nut oil has high energy value and contains high levels of nutrients and bioactive compounds, such as polyphenols. However, little is known about these components in this by-product. Extraction is the first step in investigating the phenolic compounds in Brazil nut cake because extraction conditions might impact the yields of phenolic compounds and antioxidant capacity. The aim of this study was to select the best phenolic compound extraction conditions for Brazil nut cake by using factorial experimental design and to characterize the phenolic compounds in the extract. RESULTS: The optimal extraction of antioxidant phenolic compounds from Brazil nut cake was achieved under the following conditions: ethanol-water (40:60; v/v); 2.5 min homogenization; and 1 h extraction at 60 °C. The phenolic compound profile of the Brazil nut cake extract using the optimized extraction was determined by high-performance liquid chromatography with photodiode array detection. Six phenolic acids (gallic acid, protocatechuic acid, 2,4-dihydroxybenzoic acid, p-hydroxybenzoic acid, p-coumaric acid and sinapic acid) and one flavonoid ((+)-catechin) were identified, and the contents of the phenolic compounds varied from 70.0 to 421 mg kg(-1) . CONCLUSION: Knowledge of the potential bioactivity of Brazil nut cake identified in the present study might promote its use in the food industry. © 2015 Society of Chemical Industry.

Effects of boiling and frying on the bioaccessibility of beta-carotene in yellow-fleshed cassava roots (Manihot esculenta Crantz cv. BRS Jari).

BACKGROUND: The effects of boiling and frying on the bioaccessibility of all-trans-beta-carotene in biofortified BRS Jari cassava roots have not been investigated, although these are conventional methods of cassava preparation. OBJECTIVE: The aims of the present study were to investigate beta-carotene micellarization efficiency of yellow-fleshed BRS Jari cassava roots after boiling and frying, as an indicator of the bioaccessibility of this carotenoid, and to apply fluorescence microscopy to investigate beta-carotene in the emulsified fraction. METHODS: Uncooked, boiled, and fried cassava roots were digested in vitro for the evaluation, by reversed-phase high-performance liquid chromatography (HPLC), of the efficiency of micellarization of all-trans-beta-carotene in BRS Jari cassava roots. Fluorescence microscopy of the micellar fraction was used to confirm the presence of beta-carotene in the emulsified fraction and to observe the structure of the microemulsion from the boiled and fried cassava samples. RESULTS: Fried cassava roots showed the highest (p < .05) micellarization efficiency for total carotenoids and all-trans-beta-carotene (14.1 +/- 2.25% and 14.37 +/- 2.44%, respectively), compared with boiled and raw samples. Fluorescence microscopy showed that after in vitro digestion there were no carotenoid crystals in the micellar fraction, but rather that this fraction presented a biphasic system compatible with emulsified carotenoids, which was consistent with the expected high bioavailability of beta-carotene in this fraction. CONCLUSIONS: Increased emulsification and bioaccessibility of beta-carotene from fried biofortified BRS Jari cassava roots compensates for chemical losses during preparation, indicating that this preparation is suitable for home use of BRS Jari cassava roots and might represent a relatively good food source of bioavailable provitamin A.