Functional Properties of Meat in Athletes’ Performance and Recovery

Martina di Corcia, Nicola Tartaglia, Rita Polito, Antonio Ambrosi, Gaetana Messina, Vincenzo Cristian Francavilla, Raffaele Ivan Cincione, Antonella della Malva, Maria Giovanna Ciliberti, Agostino Sevi, Giovanni Messina and Marzia Albenzio
Additional contact information
Martina di Corcia: Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71100 Foggia, Italy
Nicola Tartaglia: Department of Medical and Surgical Sciences, University of Foggia, 71100 Foggia, Italy
Rita Polito: Department of Clinical and Experimental Medicine, University of Foggia, 71100 Foggia, Italy
Antonio Ambrosi: Department of Medical and Surgical Sciences, University of Foggia, 71100 Foggia, Italy
Gaetana Messina: Department of Translational Medicine, Università degli Studi della Campania “Luigi Vanvitelli”, 80138 Naples, Italy
Vincenzo Cristian Francavilla: School of Engineering, Architecture, and Motor Sciences, Kore University of Enna, 94100 Enna, Italy
Raffaele Ivan Cincione: Department of Clinical and Experimental Medicine, University of Foggia, 71100 Foggia, Italy
Antonella della Malva: Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71100 Foggia, Italy
Maria Giovanna Ciliberti: Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71100 Foggia, Italy
Agostino Sevi: Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71100 Foggia, Italy
Giovanni Messina: Department of Clinical and Experimental Medicine, University of Foggia, 71100 Foggia, Italy
Marzia Albenzio: Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71100 Foggia, Italy

IJERPH, 2022, vol. 19, issue 9, 1-15

Abstract: Physical activity (PA) and sport play an essential role in promoting body development and maintaining optimal health status both in the short and long term. Despite the benefits, a long-lasting heavy training can promote several detrimental physiological changes, including transitory immune system malfunction, increased inflammation, and oxidative stress, which manifest as exercise-induced muscle damages (EIMDs). Meat and derived products represent a very good source of bioactive molecules such as proteins, lipids, amino acids, vitamins, and minerals. Bioactive molecules represent dietary compounds that can interact with one or more components of live tissue, resulting in a wide range of possible health consequences such as immune-modulating, antihypertensive, antimicrobial, and antioxidative activities. The health benefits of meat have been well established and have been extensively reviewed elsewhere, although a growing number of studies found a significant positive effect of meat molecules on exercise performance and recovery of muscle function. Based on the limited research, meat could be an effective post-exercise food that results in favorable muscle protein synthesis and metabolic performance.

Keywords: diet; meat; physical activity (PA); health; wellbeing; muscle recovery; exercise-induced muscle damages (EIMDs) (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
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