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Description
ABSTRACT Vitamin C plays an important role in fatty acid metabolism because it is required for carnitine synthesis. Vitamin C has been shown to have an inverse relationship with weight and body fat percent in a number of studies. However, there has been limited research exploring the relationship between vitamin C status and fat oxidation. This cross-sectional study investigates the relationship between plasma vitamin C and fat oxidation in 69 participants and between plasma vitamin C and body fatness in 82 participants. Participants were measured for substrate utilization via indirect calorimetry while at rest and measured for body fatness via DEXA scan. Participants provided a single fasting blood draw for analysis of plasma vitamin C. Results did not show a significant association between vitamin C and fat oxidation while at rest, therefore the data do not support the hypothesis that vitamin C status affects fat oxidation in a resting state. However, a significant inverse association was found between vitamin C and both total body fat percent and visceral fat.
ContributorsObermeyer, Lindsay (Author) / Johnston, Carol (Thesis advisor) / Hall, Rick (Committee member) / Swan, Pamela (Committee member) / Arizona State University (Publisher)
Created2014
Description
The purpose of this study was to investigate the effects of high intensity interval exercise (HIIE) on postprandial fat and carbohydrate oxidation after a high carbohydrate and fat meal in healthy adults. It was hypothesized that the HIIE would result in greater postprandial fat oxidation than the control condition. Three subjects, all non-obese (BMI<30) from the ages of 21-24, underwent a 3 visit protocol. The first visit was to establish a VO2 max (on a cycle ergometer) and the following two were randomized between a control and exercise condition. The exercise condition was comprised of one hour rest to provide baseline data, followed by a 1 minute on (90-95% HR max), one minute off high intensity interval protocol on a cycle ergometer. This was conducted until the same amount of kcal as the standard meal (490 kcal. 250 kcal snickers and 240 kcal sprite) was expended. After the exercise, the participant waited for one hour to minimize the effects of the excess post-exercise oxygen consumption (EPOC) period, and then consumed the meal. Once this was completed, VO2 was measured for the last 10 minutes of every 30 minutes for a full 5 hours postprandial. The same methodology was employed in the control condition except for the exercise protocol. Results showed a significantly greater fat oxidation in the HIIE condition, oxidizing 28 grams, 32 grams, and 27 grams of fat in each of the 3 subjects compared to 14, 16, and 17 grams in the control condition respectively. This supports the notion that HIIE results in greater postprandial fat oxidation compared to seated rest.
ContributorsSeroka, Zachary Steven (Author) / Gaesser, Glenn (Thesis director) / Angadi, Siddhartha (Committee member) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05