Consumption of supplements and energy drinks is common among athletes; however, there is a lack of research on the efficacy of energy drink consumption before and during short-duration, intense exercise. The purpose of this research was to investigate the acute effects of a low-calorie, caffeine-taurine, energy drink (AdvoCare Spark®) on repeated sprint performance and anaerobic power in National Collegiate Athletic Association Division I football players. Twenty well-trained Division I football players (age: 19.7 ± 1.8 years, height: 184.9 ± 5.3 cm, weight: 100.3 ± 21.7 kg) participated in a double-blind, randomized crossover study in which they received the energy drink or an isoenergetic, isovolumetric, noncaffeinated placebo. The two trials were separated by 7 days. The Running Based Anaerobic Sprint Test (RAST), consisting of six 35-m sprints with 10 s of rest between each sprint, was used to assess anaerobic power. Sprint times were recorded with an automatic electronic timer. On average, there iv was no statistically significant difference between the placebo (15.06 ± 3.80 W·s-1) and beverage (15.3 ± 4.18 W·s-1) measurements of fatigue index. Neither were there statistically significant main effects of the beverage treatment on power F(1, 18) = 3.84, p = 0.066; or sprint time F(1, 18) = 3.06, p = 0.097. However, there was a significant interaction effect between caffeine use and the beverage for sprint times (F = 4.62, p = 0.045), as well as for anaerobic power (F = 5.40, p = 0.032), indicating a confounding effect. In conclusion, a caffeine-taurine energy drink did not improve the sprint performance or the anaerobic power of collegiate football players, but the level of caffeine use by the athletes likely influenced the effect of the drink.

Thesis (Ph. D.)--University of Missouri-Columbia, 2007. / The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on December 18, 2007) Vita. Includes bibliographical references.

The development of a scum in a commercial sports drink is of concern because the product would be of poor quality, which may result in financial losses due to consumer rejection of the product and hence a decrease in the firm’s market share. The scum could be harmful to health and as such the firm could be litigated. Several factors, including microbial proliferation, may be the cause of the development of a scum in sports drink, but the actual cause seems not to have been established. The aim of this study was to characterise the scum in sports drink and determine the effects of preservation factors (pasteurisation, chemical preservatives and refrigeration) on its development. Samples of the sports drink were taken at different stages of processing to determine the effect of preservatives, pasteurisation and storage temperature on scum development. Some samples were kept at room temperature (approx. 25°C) and others were kept in the refrigerator (approx. 4ºC) during the study. A total of 150 samples were analysed over a period of four months. The structural characteristics of the scum that developed in the sports drink were determined by scanning electron microscopy (SEM) and elemental analysis. The sports drink samples were analysed for their microbial load and microbial types. Consumer acceptability of pasteurised and non-pasteurised drink was compared by conducting sensory evaluation using a consumer panel of 60 panellists. Customer complaints recorded by the sports drink manufacture that were due to scum development in the drink were also reviewed to establish the impact of scum development on consumer acceptability of the drink. The results of the study indicated that scum development was due to microbial contamination of the drink. The causative organism of the scum was identified as Acinetobacter baumanii. Acinetobacter baumanii is a gram negative non-spore forming coccobacilli and does not ferment sucrose. Acinetobacter baumanii forms the scum in sports drink as a means of protection from environmental stresses. The scum was found to be a compound of C, Si and O. The non-pasteurised samples were slightly more acceptable to consumers compared to the pasteurised samples. The consumer acceptability of pasteurised drink samples was negatively affected by the loss of aroma and flavour during pasteurisation. The preservation factors (chemical preservatives, pasteurisation and refrigeration) had no effect on scum development. To prevent post pasteurisation contamination, it is recommended that the pasteurisation process be done at the filling stage instead of at the holding stage. The frequency of changing rubbers and gaskets on the filling line should be at least every two months. The drink is pasteurised at 90ºC for 20 seconds, this needs to be reduced to a level where it will not have an influence on the loss of taste and aroma of the pasteurised drink, but without reducing the effectiveness of pasteurisation. / Thesis (M.Sc.Agric.)-University of KwaZulu-Natal, Pietermaritzburg, 2013.

The diploma thesis deals with analysis of the drinking regime of students of the Technical and Economic University (VŠTE) in České Budějovice. The theoretical part contains informations of the drinking regime in general, the suitability of widely discussed and used beverages. At the end of the theoretical part are the best recommendations, which todays literature, studies and other sources can offer. I have used questionnaire survey for the quantitative research. A total of 1515 students of the Technical and Economic University in České Budějovice have attented this questionnaire survey. Obtained answers are then evulated and compared with given hypotheses in the practical part.

This diploma thesis deals with the effects of energy drinks on the human organism and the importance of energy drinks in the dietary regime for adolescents in the Czech Republic. The theoretical part of the diploma thesis describes energy drinks, presents the history of beverage production, current market and consumption of these beverages in the world. The theoretical part also desribes in more detail the individual components of energy drinks and their effects on the human organism. In the theoretical part, the period of adolescence is characterized, and appropriate nutrition, drinking regime and movement in adolescent life are presented as well. The practical part analyzes the level of consumption of energy drinks by adolescents, their awareness of the composition of drinks and possible adverse effects after consumption. The analysis is based on quantitative research, which was conducted using an anonymous questionnaire survey. The obtained data are processed in graphical and tabular form.

This master thesis is focused on characterization of some energy drinks and formulation of their modified composition. The theoretical part was focused on summary of energy drinks and some of their natural components - guarana, goji as well as on techniques of encapsulation. In the experimental part concentrations of caffeine, vitamin C, polyphenols and carbohydrates in commercially purchased drinks was evaluated. Subsequently, three kinds of particles (particles with caffeine, particles with guarana and particles with guarana and goji) by 6 different techniques were prepared. The efficiency of encapsulation was determined by HPLC/UV-VIS (caffeine, vitamin C) and by spectrophotometry (phenolics). Stability of the particles was followed in real food and in a model physiological environment of artificial digestive juices. Size of prepared particles was determined by dynamic light scattering. In this work it was found that particles with best activity and stability were obtained by encapsulator. For manual particles the best results were found in the liposome particles. Liposomes exhibited the smallest particle size, the highest efficiency encapsulation, excellent stability in real food and juices and the best value of zeta potential.

Objetivo: Comparar in vitro la microdureza y rugosidad superficial del cerómero antes y después de su exposición a una bebida energizante. Materiales y métodos: Este estudio fue de tipo experimental in vitro. Se evaluaron 20 discos tipo cilíndricos (6 mm de altura y 4 mm de ancho) del cerómero SR Adoro® divididos en dos grupos para evaluar la microdureza superficial y rugosidad superficial. El desafío erosivo se realizó por 30 minutos/1 vez/ 5 días con la bebida Red Bull®. El análisis estadístico que se utilizó para evaluar la microdureza superficial fue la prueba de Wilcoxon. Sin embargo, para evaluar la rugosidad superficial se utilizó la prueba de T Student. Resultados: Se encontraron diferencias estadísticamente significativas al evaluar la microdureza superficial. Sin embargo, no se encontraron diferencias significativas al evaluar la rugosidad superficial del cerómero. La media y desviación estándar de la microdureza superficial del cerómero SR Adoro® antes del desafío erosivo fue de 55.45 + 6.42 MPa y después del desafío erosivo fue de 38.24 + 6.09 MPa. La diferencia de microdureza superficial inicial y final fue de 17.21+ 0.33 MPa. La media y desviación estándar de la rugosidad del cerómero SR Adoro® antes del desafío erosivo fue de 1.66 + 0.30 y después fue de 1.703 + 0.43 µm. La diferencia de rugosidad inicial y final del cerómero SR Adoro® expuesta a la bebida (Red Bull®) fue de 0.04+ 0.33 µm. Conclusiones: Existen diferencias estadísticamente significativas al evaluar la microdureza superficial. Sin embargo, no se encontraron diferencias estadísticamente significativas al evaluar la rugosidad del cerómero SR Adoro® (p<0.05; p=0.808) al ser expuesta a una bebida energizante Red Bull®. / Objective: To compare in vitro the superficial microhardness and roughness of the ceromer before and after being exposed to an energizing drink. Materials and methods: This study was of experimental type in vitro. Twenty cylindrical discs (6 mm high and 4 mm wide) of the SR Adoro® ceromer were divided into two groups to evaluate the surface microhardness and surface roughness. The erosive challenge was performed for 30 minutes / 1 time / 5 days with the Red Bull® drink. The statistical analysis that was used to evaluate the surface microhardness was the Wilcoxon test. However, the Student's T test was used to evaluate the surface roughness. Results: Statistically significant differences were found when evaluating surface microhardness. However, no significant differences were found when evaluating the roughness of the ceromer. The mean and standard deviation of the surface microhardness of the SR Adoro® ceromer before the erosive challenge was 55.45 + 6.42 MPa and after the erosive challenge was 38.24 + 6.09 MPa. The difference of initial and final surface microhardness was 17.21 + 0.33 µm. The mean and standard deviation of the rugosity of the SR Adoro® ceromer before the erosive challenge was 1.66 + 0.30 µm and then was 1.703 + 0.43 µm. The initial and final roughness difference of the SR Adoro® ceromer exposed to the beverage (Red Bull®) was 0.04 + 0.33 µm. Conclusions: There are statistically significant differences when evaluating surface microhardness. However, no statistically significant differences were found when assessing the rugosity of the SR Adoro® ceromer (p<0.05, p = 0.808) when exposed to a Red Bull® energy drink. / Tesis

No description available.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / O uso combinado de etanol e bebidas energéticas tem aumentado entre adolescentes. Além disso, estudos epidemiológicos indicam que o co-uso aumenta a probabilidade de consumo abusivo e dependência de etanol. Apesar disso, pouco se sabe sobre as consequências neurocomportamentais da co-exposição no cérebro adolescente. Este estudo tem como objetivo avaliar o curso temporal dos efeitos agudos da exposição à bebida energética e/ou etanol na atividade motora e ansiedade no teste de campo aberto, como também, os efeitos agudos ou prolongados sobre aprendizagem/memória e coordenação motora em camundongos adolescentes. Camundongos Suíços foram divididos em 4 grupos: bebidas energéticas e etanol, bebida energética, etanol e água. Três estudos separados foram conduzidos para avaliar cada um dos objetivos específicos deste trabalho. No primeiro estudo, realizado em PN40, os animais receberam a administração de bebida energética (8 ml/kg) e/ou etanol (4 g/kg) por gavagem e após 55 minutos foram submetidos ao teste do campo aberto (sessão 1). Outras duas sessões foram realizadas em sequência usando a metade da dose inicial (sessão 2 e 3). Nos estudos 2 e 3, estudamos os efeitos agudos (PN40) e crônicos (exposição de PN30-40) sobre o teste de esquiva passiva (0,3 mA, 3 s) e sobre o desempenho no teste do cilíndro giratório (sessão de treinamento e após 1 e 3 horas da gavagem das drogas). Em ambos os casos, a dose de bebida energética (8 ml/kg) e/ou etanol (4 g/kg) foi administrada. No teste da esquiva passiva, as sessões de treino e retenção foram realizadas 1 e 24 horas após a administração da droga, respectivamente. No teste do Rotarod, cada sessão foi constituída por 5 tentativas em modelo de aceleramento contínuo (4 a 40 rpm/min em uma tentativa de 2 min). Os nossos dados indicam que a exposição concomitante a bebida energética potencializa o efeito de hiperatividade induzido pelo etanol, como também, gera uma resposta ansiogênica no teste do campo aberto. A exposição aguda ao etanol induz déficit de memória/aprendizagem que não é revertida pela BE. A co-exposição aguda a bebida energética e etanol prolongou incoordenação motora induzida pelo etanol. No entanto, a bebda energética reverteu o comprometimento da coordenação motora gerada pela exposição crônica de etanol em camundongos fêmeas. O presente estudo fornece evidência experimental de que bebida energética e etanol interagem durante a adolescência, resultando em padrões de comportamento que poderiam aumentar o risco de desenvolvimento de abuso ou dependência de etanol. Além disso, os dados indicaram que a exposição aguda à bebida energética não atenuou as consequências negativas geradas pela etanol no desempenho do motor e cognitivo. / The combined use of ethanol and energy drinks has increased among adolescents. Furthermore, epidemiological studies indicate that the co-use increases the likelihood of abuse and ethanol dependence. Nevertheless, little is known about the neurobehavioral effects of co-exposure in adolescent brain. This study aims to evaluate the time course of the acute effects of exposure to energy drink and / or ethanol in motor activity and anxiety in the open field test, but also acute or prolonged effects on learning/memory and motor coordination in mice teens. Swiss mice were divided into 4 groups: ethanol and energy drinks, energy drinks, ethanol and water. Three separate studies were conducted to evaluate each of the specific objectives of this work. In the first study, conducted in PN40, animals received the energy drink administration (8 ml/kg) and / or ethanol (4 g/kg) by gavage and after 55 minutes were subjected to the open field test (session 1). Other two sessions were conducted in sequence using half of the initial dose (session 2 and 3). In trials 2 and 3, we studied the acute effects (PN40) and chronic (exposure PN30-40) on the passive avoidance test (0.3 mA, 3s) and the test performance of the rotary cylinder (training session and 1 and 3 hours after the gavage of drugs). In both cases, the dose of energy drink (8 ml/kg) and / or ethanol (4 g/kg) was administered. In the test of passive avoidance training sessions and the retention were made 1 and 24 hours after drug administration, respectively. In the Rotarod test, each session consisted of 5 trials continuous acceleration model (4 to 40 rpm / min in an attempt to 2 min). Our data indicate that the concurrent exposure to energy drink enhances the effect hyperactivity induced by ethanol, as also, it generates an anxiogenic response in the Open Field test. Acute ethanol exposure induces memory/learning deficits that is not reversed by BE. Acute co-exposure to energy drink and ethanol prolonged incoordination induced by ethanol. However, energy drink reversed the impairment of motor coordination generated by chronic exposure of ethanol in female mice. This study provides experimental evidence that energy drink and ethanol interact during adolescence, resulting in behavioral patterns that could increase the risk of abuse or dependence on ethanol. In addition, the data indicated that acute exposure to energy drink did not attenuate the negative consequences generated by ethanol in motor performance and cognitive.

The thesis deals with the consumption of energy and stimulative drinks by adolescents in the Czech Republic. This current topic is treated in the theoretical part of the thesis, in its two sections. In the first section, the important terms, such as ?adolescence? or ?digesting drinks?, are explained. The second theoretical section deals with the daily fluid intake and describes energy and stimulative drinks, their composition and their impact on human body. There is also information about the use of these drinks in combination with alcohol. The practical part of the thesis contains analysis of the consumption of energy and stimulative drinks by adolescents from 15 to 26 years of age. More than 1,200 respondents took part in the electronic research. To compare the results, there are two age groups: 15-20 years of age and 21-26 years of age. The results of the research confirm that energy drinks are consumed at the usual rate, while stimulative drinks are included in the daily fluid income of Czech adolescents very often. The main reason for consumption of these drinks is to eliminate the feeling of tiredness.