Effects of Hardaliye, a Fermented Grape Drink, on Oxidative Stress, Lipid Profile, and Blood Pressure in Young Soccer Players: A Randomized Controlled Trial

Abstract

Objective

Hardaliye, a traditional fermented grape juice, can prevent imbalances in the antioxidant defense systems of soccer players. Hardaliye is mainly produced through the fermentation of grapes, sour cherry leaves, and mustard seeds and is consumed as a drink. This study was aimed at investigating the effects of hardaliye consumption on oxidative stress parameters, lipid profile, and blood pressure in young elite soccer players.

Methods

In this single-blind, randomized, placebo-controlled, parallel-design study, while the participants in one of the groups consumed 250 mL/d of hardaliye drink (Hardaliye Group), the participants in the other group consumed placebo drink (Placebo Group) for 28 days. Three-day food record and blood samples were taken from the soccer players and their blood pressure was measured.

Results

Nutrient intakes in both groups were similar at the beginning and end of the study (p > 0.05). Dietary carbohydrates and vitamin A, E, and C intakes were below the recommended levels in both groups. Hardaliye consumption significantly increased the serum total antioxidant capacity level but significantly decreased serum total oxidation status, oxidative stress index, malondialdehyde, and nitric oxide levels compared to the Placebo Group (p < 0.05). Lipid parameters and diastolic blood pressure levels were not significantly different between the groups (p > 0.05). Hardaliye consumption significantly decreased systolic blood pressure compared to that in the Placebo Group (p < 0.05).

Conclusion

Hardaliye consumption in young elite soccer players showed antioxidative effects and decreased systolic blood pressure but did not affect their lipid profiles.

GRAPHICAL ABSTRACT

Keywords:

• Soccer players
• grape juice
• antioxidant capacity
• lipid profile
• blood pressure

Acknowledgements

We would like to extend our sincere thanks to Istanbul University Center for Plant and Herbal Products Research-Development for their contribution to the characterization of hardaliye. Additionally, we thank all participants who have contributed to the present study.

Authors’ contributions

RMA and GE conceived the study, RMA and CC performed the analysis, RMA wrote the original manuscript, and GE and CC assisted in interpreting the results and critically appraised the manuscript. All authors read and approved the final manuscript and agree with the order of the presentation of the authors.

Disclosure statement

The authors declare no conflict of interest.

Financial support

This research received no specific grant from any funding agency, commercial or not-for-profit sectors.

Data availability statement

The data that support the findings of this study are available from the corresponding author upon reasonable request.