Scientists obtained viburnum flour and fed athletes with innovative buns

Berry waste increased the endurance of athletes

Researchers from the Siberian Federal University tested modified flour on athletes. Part of the wheat component in food products was replaced with viburnum seed powder.

Photo: Global Look Press < /span>

The researchers decided to enrich ordinary wheat flour with a high glycemic level and low nutritional value with viburnum meal. This is a low-fat raw product made from viburnum seeds ground into powder. When developing the recipe for confectionery products made from such modified flour, specialists also managed to reduce the amount of butter. Instead of excess carbohydrates and fats, they were enriched with viburnum with vegetable protein (its content increased by 26%) and valuable dietary fiber (by 58%). 

The next step of the university staff was to prove that products with viburnum increases aerobic and strength endurance of athletes by adding protein to the diet. The experiment involved 30 athletes aged 16 to 17 years (average age 16.5 years). They were divided into 2 groups of 15 people each – experimental and control, each with 10 boys and 5 girls. Participants in the experimental group ate shortbread cookies with viburnum meal every day for breakfast and lunch for six months. As a result, this made it possible to increase aerobic endurance in boys and girls by an average of 14 and 12%, and speed-strength endurance – by 57 and 52%. During the experiment, the participants in the control group increased their aerobic endurance by only 2% and 1%, respectively, and their speed-strength endurance increased by only 21% and 15%.