Oligonol Supplementation Modulates Plasma Volume and Osmolality and Sweating After Heat Load in Humans

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초록

Oligonol is a low-molecular-weight polyphenol that possesses antioxidant and anti-inflammatory properties. This study investigated the effects of Oligonol supplementation on sweating response, plasma volume (PV), and osmolality (Osm) after heat load in human volunteers. We conducted a placebo-controlled crossover trial. Participants took a daily dose of 200 mg Oligonol or placebo for 1 week. After a 2-week washout period, the subjects were switched to the other study arm. As a heat load, half-body immersion into hot water (42 degrees C +/- 0.5 degrees C for 30 min) was performed in an automated climate chamber. Tympanic and mean body temperature (Tty, mTb) and whole-body sweat loss volume (WBSLV) were measured. Changes in PV, Osm, and serum levels of aldosterone and sodium were analyzed. Oligonol intake attenuated increases in Tty, mTb, and WBSLV after heat load compared with the placebo (P<.01, P<.05, and P<.01, respectively). In addition, serum aldosterone was maintained at a relatively low degree and serum sodium was maintained at a relatively high degree with Oligonol compared to the placebo (PP<.05, respectively). However, PV decreased and Osm increased significantly with Oligonol compared to the placebo (PP<.05, respectively). This study demonstrates that Oligonol supplementation for 1 week can attenuate elevation of body temperature and excessive sweating under heat load in healthy humans, but interpretation of the results requires caution due to the potent diuretic effect of Oligonol.

키워드

temperature; plasma osmolality; Oligonol; sweat; sodium; diuretic; aldosterone; plasma volume; BLOOD-VOLUME; BODY-TEMPERATURE; ANGIOTENSIN-II; STRESS; MECHANISMS; ACCLIMATION; PERFORMANCE; CYTOKINES; CORTISOL; PROTEIN
제목
Oligonol Supplementation Modulates Plasma Volume and Osmolality and Sweating After Heat Load in Humans
저자
Lee, JeongBeom; Shin, YoungOh; Murota, Hiroyuki
DOI
10.1089/jmf.2014.3184
발행일
2015-05-01
유형
Article
저널명
Journal of Medicinal Food
권
18
호
5
페이지
578 ~ 583