Volume 43, Issue 2 (7-2019)
Research in Medicine 2019, 43(2): 76-82 |
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Eskandari M, hooshmand mohghadam B, Shabkhiz F, Behjat A. Interactive Effect of Interval Training and Dark Chocolate Supplementation on Serum Levels of Apelin, Vaspine, and Body Composition in Obese Boys. Research in Medicine 2019; 43 (2) :76-82
URL: http://pejouhesh.sbmu.ac.ir/article-1-1919-en.html
URL: http://pejouhesh.sbmu.ac.ir/article-1-1919-en.html
University of Tehran , shabkhiz@ut.ac.ir
Abstract: (3048 Views)
Background:Given the prevalence of obesity among adolescents and the use of various methods of nutrition
and training to reduce the metabolic abnormalities associated with increased adipose tissue, the purpose of
the present study was to examine interactive effects of interval training and Dark chocolate on serum levels of
Apelin, Vaspine, and body composition in obese boys.
Materials and Methods: In the current experimental study, 40 obese boys were randomly assigned to four
groups of training (n=10), supplement (n=10), training with supplement (n=10), and control (n=10). The
training groups performed Rope Jumping Training for six weeks, five days a week. Supplementary groups
consumed 30 grams of chocolate per day, containing 83 percent cocoa. Prior to the start of the research
protocol and 48 hours after the last session, the participants’ body compositions were taken using a body
analyzer and blood samples to measure the amounts of applein and vaspin. Data were analyzed using Paired
t-test, one way ANOVA, and Tukey’s post hoc test at P≤0/05 level.
Results: After performing the protocol, Apelin, weight, and BMI decreased significantly in the training
(Respectively p=0.002, 0.001, 0.003), supplementation (Respectively: p=0.003, 0.008, 0.008), and training
with supplement groups (P=0.00). However, the values of vaspin, fat percentage, and WHR were significantly
reduced in training (Respectively p=0.001, 0.009, 0.007) and training with supplement groups (Respectively
p=0.004, 0.001, 0.002).
Conclusion: It seems that performing aerobic interval training of type Rope Jumping Training and consuming
Dark chocolate containing 83% cocoa improves the body composition and decreases the amount of applein
and vaspin in obese boys and can prevent the development of obesity-related diseases.
and training to reduce the metabolic abnormalities associated with increased adipose tissue, the purpose of
the present study was to examine interactive effects of interval training and Dark chocolate on serum levels of
Apelin, Vaspine, and body composition in obese boys.
Materials and Methods: In the current experimental study, 40 obese boys were randomly assigned to four
groups of training (n=10), supplement (n=10), training with supplement (n=10), and control (n=10). The
training groups performed Rope Jumping Training for six weeks, five days a week. Supplementary groups
consumed 30 grams of chocolate per day, containing 83 percent cocoa. Prior to the start of the research
protocol and 48 hours after the last session, the participants’ body compositions were taken using a body
analyzer and blood samples to measure the amounts of applein and vaspin. Data were analyzed using Paired
t-test, one way ANOVA, and Tukey’s post hoc test at P≤0/05 level.
Results: After performing the protocol, Apelin, weight, and BMI decreased significantly in the training
(Respectively p=0.002, 0.001, 0.003), supplementation (Respectively: p=0.003, 0.008, 0.008), and training
with supplement groups (P=0.00). However, the values of vaspin, fat percentage, and WHR were significantly
reduced in training (Respectively p=0.001, 0.009, 0.007) and training with supplement groups (Respectively
p=0.004, 0.001, 0.002).
Conclusion: It seems that performing aerobic interval training of type Rope Jumping Training and consuming
Dark chocolate containing 83% cocoa improves the body composition and decreases the amount of applein
and vaspin in obese boys and can prevent the development of obesity-related diseases.
Type of Study: Original |
Received: 2018/09/7 | Accepted: 2018/12/17 | Published: 2019/07/16
Received: 2018/09/7 | Accepted: 2018/12/17 | Published: 2019/07/16
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