Effects of Multi-Ingredient Preworkout Supplementation across a Five-Day Resistance and Endurance Training Microcycle in Middle-Aged Adults

PUENTE-FERNÁNDEZ, Joel, SEIJO, Marcos, LARUMBE-ZABALA, Eneko, JIMÉNEZ, Alfonso, LIGUORI, Gary, ROSSATO, Claire JL, MAYO, Xian and NACLERIO, Fernando (2020). Effects of Multi-Ingredient Preworkout Supplementation across a Five-Day Resistance and Endurance Training Microcycle in Middle-Aged Adults. Nutrients, 12 (12), p. 3778.

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Abstract

Preworkout multi-ingredient admixtures are used to maximise exercise performance. The present double-blind, cross-over study compared the acute effects of ingesting a preworkout multi-ingredient (PREW) admixture vs. carbohydrate (CHO) over a week (microcycle) comprising three resistance training (RT) workouts alternated with two 30-min low-intensity endurance sessions (END) on RT volume (kg lifted) and END substrate oxidation. Additionally, postworkout decreases of muscle function and subjective responses were analysed. Following a baseline assessment, fourteen recreationally trained, middle-aged adults (seven females, 48.8 ± 4.7 years old) completed two identical microcycles separated by a two-week washout period while receiving either PREW or CHO (15 min prior to workout). The RT volume, per session (SVOL) and for the entire week (WVOL), was calculated. Fatty acid oxidation (FAO) during 30-min cycling corresponding to their individually determined maximal fat oxidation was measured using expired gasses and indirect calorimetry. Assessments of performance and tensiomyography were conducted within 20 min after each RT. Higher (p = 0.001) SVOL and WVOL along with a larger proportion of FAO (p = 0.05) during the second END workout were determined under the PREW treatment. No other statistically significant differences were observed between conditions. Compared to CHO, a preworkout multi-ingredient appears to increase resistance volume and favour fat oxidation during low-intensity endurance exercises.

Item Type:	Article
Uncontrolled Keywords:	0908 Food Sciences; 1111 Nutrition and Dietetics
Identification Number:	https://doi.org/10.3390/nu12123778
Page Range:	p. 3778
SWORD Depositor:	Symplectic Elements
Depositing User:	Symplectic Elements
Date Deposited:	14 Dec 2020 13:05
Last Modified:	17 Mar 2021 19:00
URI:	https://shura.shu.ac.uk/id/eprint/27769

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