Pea protein-based ascorbic acid microcapsules reduce oxidative damage in soccer players: a randomised controlled trial.

Authors

Tathiany Jéssica Ferreira, Camila Sousa Campos da Costa, Luiz Lannes Loureiro, Fábio Luiz Candido Cahuê, Diego Viana Gomes, Marta Citelli, Cristiana Pedrosa Melo Porto, Anna Paola Trindade Rocha Pierucci

Published in

International journal of food sciences and nutrition. Pages 1-11. Sep 22, 2026. Epub Sep 22, 2026.

Abstract

This study evaluated the effects of ingestion of microencapsulated ascorbic acid (AA) using pea protein isolate (PPI) on in vivo postprandial plasma AA levels, oxidative stress (OS), and cell damage in young male soccer athletes following the Loughborough intermittent shuttle test. A single-blind, placebo-controlled, parallel design was employed, with fifteen male professional soccer players randomly assigned to three groups: PPI-AA (n = 5), free-AA (n = 5), and placebo (P) group (n = 5). Blood samples were collected for AA measurements. Blood AA was significantly higher in the free-AA group compared with the P or PPI-AA groups, 150 min after baseline (p < 0.05). Creatine kinase was higher in the P group than in the PPI-AA group after 60 min (p < 0.05), and the total antioxidant capacity (p < 0.05) was higher in the PPI-AA group. Hydroperoxide levels increased only in the P group after 60 min. These findings suggest PPI-AA microcapsules facilitate sustained AA release, reducing OS and cell damage, and supporting post-exercise recovery.

PMID:
42772737
Bibliographic data and abstract were imported from PubMed on 23 Sep 2026.

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