Six weeks of Jilin ginseng root supplementation attenuates drop jump-related muscle injury markers in healthy female college students

Yi Ming Chen, I. Lin Wang, Shu Zhou, Tsung Yu Tsai, Yen Shuo Chiu, Wan Chun Chiu

Research output: Contribution to journalArticlepeer-review

Abstract

Background: Eccentric muscle contraction is an inherent component of numerous sporting movements but can result in muscle fatigue and injury, especially when engaging in unfamiliar exercise, which requires pharmacological intervention. Jilin ginseng root (GS) has been used to protect muscles and reduce the risk of exercise injury. Aim of the study: In this study, we sought to examine and demonstrate the effectiveness of using GS in preventing muscle stiffness and reducing the risk of exercise injury in women. Methods: Twenty females were randomly assigned to GS and placebo groups. Body composition, serum biochemistry index, kinematics, and endurance exercise tests were measured at two time point presupplementation and 6 weeks after supplementation. The major compounds of GS were characterized using a high-performance liquid chromatograph with a gradient delivery system (HPLC). Results: After 6 weeks of supplementation, the GS group exhibited significant increases in the serum levels of free fatty acids and glucose as well as greater maximum oxygen consumption (VO2 max, mL min-1 kg-1) compared with the placebo group in an exhaustive biking test. Following drop jump tests, the jump height and reactive strength index were increased in the GS group after completing 70 DJs. In addition, subjects in the GS group also showed decreased knee and ankle stiffness in DJs, leading to reduced fatigue associated with eccentric movement. Conclusions: GS supplementation leads to ameliorates drop jump muscle stiffness and fatigue in females and is to be used as a nutrient supplement to reduce the risk of musculoskeletal system injuries when performing drop jumps.

Original languageEnglish
Pages (from-to)1458-1468
Number of pages11
JournalFood and Function
Volume12
Issue number4
DOIs
Publication statusPublished - Feb 21 2021

ASJC Scopus subject areas

  • Food Science

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