Fuente: Foods - Revista científica (MDPI) Foods, Vol. 14, Pages 4025: Application of Exercise/Training Models to Evaluate Food Functionality with Special Focus on Preventing Inflammation and Oxidative Stress and Enhancing Exercise Performance
Foods doi: 10.3390/foods14234025
Authors:
Katsuhiko Suzuki
Cong Wu
Sihui Ma

Exercise and physical training induce diverse physiological responses that can be modulated by functional foods. This article examines how different exercise models—from moderate exercise to intense training—can be applied to evaluate food functionality in preventing inflammation, oxidative stress, and enhancing athletic performance. We discuss the paradoxical nature of exercise, where moderate physical activity promotes health through anti-inflammatory and antioxidant effects, while intense exercise can induce muscle damage, inflammation, and immunosuppression. Through analysis of recent research, including studies on polyphenols, amino acid derivatives, and novel delivery systems, we highlight the importance of appropriate exercise model selection, timing, and dosage of nutritional interventions. Emerging approaches such as nano-processed compounds, gut microbiota modulation, and synergistic combinations offer promising strategies. This review provides guidance for researchers and practitioners in selecting suitable exercise models to evaluate functional foods, emphasizing the need for personalized approaches that balance performance enhancement with health protection.