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The Effect of Resistant Starch from Riped and Unriped Musca spp on Blood Glucose During 10.000 m Endurance Running

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Introduction: Banana (musca spp) high carbohydrate fruit with resistant starch which is usually consumed during sport and exercise. Resistant starch content in banana influenced by the ripeness level and affected to banana glycemic index and glycemic response. Methods: This study conducted to determine the composition of resistant starch in banana with different ripeness level and their influence to blood glucose level in 10.000 m endurance running. This is an experimental study with crossover design, single blind and strata allocation, in 12 healthy male recreational runners aged 20–22 years old. The examination of banana nutrient composition with different ripeness level conducted in the certified food laboratory. Results: The lab results showed different resistant starch content in raw and ripe banana (1,15 g/100 g and 0,42 g/100 g). Lower and stabilized blood glucose showed in 10.000 m endurance running, two hours after consumption raw compared to riped banana. Conclusion: This study indicates the role from consumption raw banana before running as nutritional food that can manage glycemic response so as to affect running performance and recovery.
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Keywords: Attention Deficit Hyperactivity Disorder; Elementary School Student; SDSC; SPPAHI; Sleep Quality

Document Type: Research Article

Affiliations: 1: Department of Nutrition, Faculty of Medicine, Universitas Indonesia, Salemba Raya No. 6, Jakarta 10430, Indonesia 2: Sports Medicine Division, Department of Community Medicine, Faculty of Medicine, Universitas Indonesia, Salemba Raya No. 6, Jakarta 10430, Indonesia

Publication date: 01 July 2017

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