The influence of a pre-exercise sports drink (PRX) on factors related to maximal aerobic performance

Twenty-nine male and female college students varying in levels of aerobic fitness participated in a randomized crossover administration of PRX (containing 14 g/serving of fructose, medium-chain triglycerides, and amino acids mixed with 8 oz. of water) and placebo (PL) 30 minutes prior to performing a treadmill test with approximately one week separation between the trials. VO2max, maximal heart rate (HR), time to exhaustion (Time), and percentage estimated non-protein fat substrate utilization (FA) during two a priori submaximal stages of a graded exercise testing were evaluated.The VO2max mean value of the PRX trial was significantly greater than the PL trial (P < 0.01). The mean value for Time was also observed to be greater for the PRX trial compared to PL (P < 0.05). Additionally, percentage of FA during submaximal stages of the exercise test was greater for PRX trial in comparison to PL (P < 0.01).The modified PRX formulation utilized in this investigation supports the findings of the previous investigation and its efficacy for enhancing indices of aerobic performance (specifically VO2max, Time, & FA) during graded exercise testing.VO2max or the ability of the human body to use or consume oxygen for aerobic metabolism during exercise is an important predictor of athletic performance in endurance activities [1]. In addition, ventilatory threshold and the onset of blood lactate are considered to be even better indicators of an endurance athlete's capacity when examining the metabolic demands of middle distance runners and other similar athletes for aerobic power [2]. As such, the ability of an individual to reduce or tolerate more lactate production or the metabolic end product caused by the excessive metabolism of carbohydrates (CHO) is an important factor in the performance of endurance athletes as well as other sports that rely heavily upon aerobic metabolic pathways. Therefore, it is generally accepted that by using less CHO and more fat during activity with