05), while that in ALM went up (P < 0.05), The difference at the end of TT between ALM and COK tended to be significant (P = 0.054) (Figure 5). Figure 5 Change in blood glucose during performance tests. Blood glucose was tested at 0, 60 min and at the end of SS and TT. The values at the end of SS in BL, ALM and COK were lower than at the start of performance test (#P < 0.05). ALM had greater increased percentage at the end of TT than BL and COK as compared to that at the end of SS and a higher level than COK (*P < 0.05) at the end of TT. Among the biomarkers reflecting subjects’ antioxidant status, TAOC in COK was

decreased, while ALM’s level, which was higher than that in COK, was not changed as compared to BL. ALM, not COK, had a higher blood VE than BL (Table 2). Other Akt inhibitor indicators were not significantly changed (Table 2). The indicators of training and recovery, CK and BUN, were not affected by the interventions. Hb in ALM was higher than BL (Table 2). Serum FFA, but not BG and PA in ALM, which are indicative of carbohydrate and fat metabolic production,

were lower than BL (Table 2). GW572016 Some metabolism-regulating factors like arginine, NO and Ins, were not different among BL, COK and ALM, whereas ALM had slightly higher levels than COK (Table 2). Nutritional intake The dietary intakes of energy, carbohydrate, total fat (including saturated and mono- and multi-unsaturated fatty acids), protein, total VE and arginine were not different between COK and ALM (Additional

file 3). Discussion The present Buspirone HCl study showed that 4-week consumption of both 75 g/d whole almonds and isocaloric cookies during the winter training season improved cycling distance of time trial and elements of exercise performance relative to BL, with a greater change in the ALM, even though BL’s performance was likely partially affected by relatively high ambient temperature and humidity. The data suggests that a few notable nutrients/compounds abundant in almonds might improve the effectiveness of the training in a synergistic way via modulating CHO reservation/utilization (by improving glucose transport into skeletal muscle and glycogen synthesis [36, 37]), antioxidant capacity [6, 7], oxygen transportation/utilization and metabolism regulation [19–26] through slightly raised arginine, insulin, and NO, and statistically increased VE, TAOC and Hb level (Table 2) without greatly affecting fluid balance (Table 3). In general, training elevates fat-derived energy contribution to an endurance competition [38]. A continuous supply of fatty acids is crucial to athletes participating in distance/endurance competition at moderate intensity, whereas CHO serves as the main fuel during an intense exercise, especially during sprint of a competition [36, 39]. Thus, CHO preloading and loading prior to or during a race are essential strategies for athletes participating in an endurance competition [40].