Functional food for promoting athletic performance in low-oxygen environment

Abstract

The invention discloses a functional food for promoting athletic performance in a low-oxygen environment, which comprises the following raw materials in parts by weight: 9-15 parts of rhizoma polygonati extract, 9-30 parts of astragalus extract, 3-10 parts of turmeric extract, 5-15 parts of moringa oleifera leaf extract and 5-12 parts of burdock extract. The functional food aims at overcoming the defects of a traditional medicine and dietary supplement treatment method and making up for the defect that functional food capable of effectively improving the hypoxia tolerance and the exercise fatigue resistance of the human body is lacked in the market, and the functional food can relieve altitude stress, improve the hypoxia tolerance, the exercise fatigue resistance and the oxidative stress resistance of the human body and improve the health of the human body. The whole movement performance of the body is enhanced.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of functional food technology, in particular to a functional food for promoting exercise performance in a low-oxygen environment. BACKGROUND

[0002] Excessive exercise causes the body's muscles to enter an anaerobic metabolism state, leading to the accumulation of lactic acid and peroxide substances, inflammation, muscle damage, nerve and muscle fatigue, etc. In a high-altitude low-oxygen environment, these adverse effects will also occur, and the body will enter anaerobic metabolism more quickly, exacerbating the accumulation of lactic acid and causing damage to the muscles. In addition to these common effects, the high-altitude low-oxygen environment is also accompanied by problems such as reduced blood oxygen, decreased heart and lung function, decreased neural cognition, and decreased maximum oxygen uptake. How to resist the hypoxic environment, enhance exercise endurance, improve exercise performance, and relieve exercise fatigue has become the focus of researchers, producers, and consumers.

[0003] In response to the problem of low oxygen, current measures to address the impact of low-oxygen environments on exercise performance are more focused on drug development, such as red sage capsules, acetazolamide tablets, and dexamethasone. These drugs can effectively improve the body's tolerance to hypoxia and greatly reduce inflammation and edema caused by low oxygen. However, after taking these drugs, a series of side effects and dependencies such as diarrhea, nausea, and drowsiness often occur, and the effect on improving the body's exercise capacity is minimal. The dietary supplements on the market for low-oxygen environments are mostly simple ingredients such as glucose, vitamins, and mineral elements. Glucose provides energy for the body, and vitamins and mineral elements can maintain the health of the body and enhance its resistance. However, these simple ingredients cannot effectively improve the ability to tolerate hypoxia and can only alleviate symptoms such as dizziness, fatigue, and fatigue caused by low oxygen. There is currently a lack of functional foods that effectively improve the body's ability to tolerate hypoxia and resist exercise fatigue. Therefore, finding functional factors with anti-fatigue effects in a high-altitude low-oxygen environment has positive significance for improving the body's labor capacity, work efficiency, and military operational capacity in a high-altitude environment.

[0004] Current measures and drugs to alleviate fatigue during high-altitude work are not effective. Although some biochemical drugs can improve exercise capacity, they contain components similar to stimulants that can harm the body. Therefore, it is ideal to screen functional ingredients with anti-fatigue and hypoxia tolerance effects from plants that have fewer adverse reactions. There is an urgent need in the field for a new type of functional food based on traditional Chinese medicine theory, but also incorporating modern high-altitude medical research findings, that can promote exercise performance in a high-altitude low-oxygen environment through multi-target, multi-pathway synergistic action, safely and effectively. SUMMARY

[0005] In view of the above problems existing in the prior art, the present application provides a functional food for promoting sports performance in a low-oxygen environment. The present application aims to overcome the defects of traditional drug and dietary supplement treatment methods, and make up for the defects of the lack of functional foods for effectively improving the hypoxia tolerance and anti-exercise fatigue capacity of the human body on the market. The functional food of the present application can relieve high altitude reaction, improve the hypoxia tolerance, anti-exercise fatigue capacity and antioxidant stress capacity of the body, and enhance the overall sports performance of the body.

[0006] The technical scheme of the present application is as follows: The first object of the present application is to provide a functional food for promoting sports performance in a low-oxygen environment. The composition of each raw material is as follows in terms of weight fraction: 9-15 parts of polygonatum extract 9-30 parts of astragalus extract 3-10 parts of curcuma extract 5-15 parts of moringa leaf extract 5-12 parts of arctium extract.

[0007] In an embodiment of the present application, the composition of each raw material of the functional food is as follows in terms of weight fraction: 9-10 parts of polygonatum extract 9-10 parts of astragalus extract 3-5 parts of curcuma extract 5-10 parts of moringa leaf extract 5-10 parts of arctium extract.

[0008] In an embodiment of the present application, the composition of each raw material of the functional food is as follows in terms of weight fraction: 10 parts of polygonatum extract 10 parts of astragalus extract 5 parts of curcuma extract 10 parts of moringa leaf extract 5 parts of arctium extract.

[0009] In an embodiment of the present application, each raw material is a water extract.

[0010] In an embodiment of the present application, each water extract is a solid powder.

[0011] In an embodiment of the present application, the content of polygonatum polysaccharide in the polygonatum extract is ≥5%.

[0012] In an embodiment of the present application, the content of astragaloside IV in the astragalus extract is ≥0.5%.

[0013] In an embodiment of the present application, the content of total flavonoids in the moringa leaf extract is ≥20%.

[0014] In one embodiment of the present invention, the burdock seed extract contains arctiin ≥20%.

[0015] In one embodiment of the present invention, the functional food is in the form of granules, tablets, capsules, powders, granules, effervescent tablets, or tea bags.

[0016] In one embodiment of the present invention, functional foods include health foods.

[0017] In one embodiment of the present invention, the functional food further includes excipients, which are food-acceptable excipients, including maltodextrin and steviol glycosides.

[0018] In one embodiment of the present invention, the functional food is a granule, and its preparation method includes the following steps: (1) Mix 9-15 parts of Polygonatum extract, 9-30 parts of Astragalus extract, 3-10 parts of Curcuma extract, 5-15 parts of Moringa leaf extract and 5-12 parts of Arctium lappa extract evenly to obtain a raw material mixture; (2) Add 0-10 parts of maltodextrin and 0-0.3 parts of steviol glycosides to the raw material mixture and mix thoroughly to obtain a soft material; (3) The soft material is granulated, dried and sized at a temperature below 60°C to obtain the granule product.

[0019] In one embodiment of the present invention, the functional food is a capsule, and its preparation method includes the following steps: (1) Mix 9-15 parts of Polygonatum extract, 9-30 parts of Astragalus extract, 3-10 parts of Curcuma extract, 5-15 parts of Moringa leaf extract and 5-12 parts of Arctium lappa extract evenly to obtain a raw material mixture; (2) Place the raw material mixture together with 0-10 parts of maltodextrin and 0-0.3 parts of steviol glycosides in a mixer and pulverize and mix thoroughly to obtain a uniform dry powder mixture; (3) The dry powder mixture is filled into a capsule shell to obtain the capsule product.

[0020] In one embodiment of the present invention, the effect of promoting athletic performance in a hypoxic environment includes alleviating adverse reactions at high altitudes, improving the body's tolerance to hypoxia, resistance to exercise fatigue, and resistance to oxidative stress, thereby enhancing the body's overall athletic performance.

[0021] In one embodiment of the present invention, the function of the functional food includes at least one of (a) to (l): (a) Enhance the hypoxia tolerance of individuals with hypoxia: Increased levels of hypoxia-inducible factor (HIF-1α); (b) Enhances hypoxia tolerance in individuals with low oxygen levels: Erythropoietin (EPO) levels increase; (c) Enhance the hypoxia tolerance of individuals with hypoxia: Increased vascular endothelial growth factor (VEGF) levels; (d) Enhance the resistance to exercise fatigue in individuals with hypoxia: reduce blood lactate levels; (e) Enhance the resistance to exercise fatigue in individuals with hypoxia: increase muscle glycogen reserves; (f) Enhance the resistance to exercise fatigue in individuals with hypoxia: increase liver glycogen reserves; (g) Enhance the resistance to exercise fatigue in individuals with hypoxia: maintain blood glucose levels after exercise; (h) Improve the antioxidant capacity of hypoxic individuals: MDA levels decrease; (i) Enhances the antioxidant capacity of hypoxic individuals: SOD levels increase; (j) Improved athletic performance in individuals with hypoxia: Increased time to exhaustion while swimming; (k) Improves athletic performance in hypoxic individuals: increased grip strength; (l) Improve the exercise performance of individuals with hypoxia: blood urea levels decrease.

[0022] The beneficial technical effects of this invention are as follows: This invention has verified through animal experiments that a functional food composed of Astragalus membranaceus extract, Polygonatum sibiricum extract, Curcuma longa extract, Moringa oleifera leaf extract, and Arctium lappa extract can promote athletic performance under hypoxic conditions. Specifically, this is reflected in: (1) Functional foods help hypoxic mice recover their weight; (2) Functional foods can increase the level of hypoxia-inducible factor (HIF-1α) in the serum of hypoxic mice; (3) Functional foods can increase the content of erythropoietin (EPO) in the serum of hypoxic mice; (4) Functional foods can increase the content of vascular endothelial growth factor (VEGF) in the serum of hypoxic mice; (5) Functional foods reduced lactate levels in hypoxic mice after exercise; (6) Functional foods increased muscle glycogen reserves in hypoxic mice; (7) Functional foods increased liver glycogen reserves in hypoxic mice; (8) Functional foods maintain blood glucose levels in hypoxic mice after exercise; (9) Functional foods reduced the level of MDA in the serum of hypoxic mice; (10) Functional foods increased the level of SOD in the serum of hypoxic mice; (11) Functional foods increased the exhaustive swimming time of hypoxic mice; (12) Functional foods improved the grip strength of hypoxic mice; (13) Functional foods reduced blood urea levels in hypoxic mice after exercise.

[0023] Therefore, this functional food has great application potential in alleviating adverse reactions at high altitudes, promoting athletic performance under hypoxia, reducing exercise fatigue, and reducing oxidative stress during exercise. Attached Figure Description

[0024] Figure 1 Flowchart for animal modeling intervention; Figure 2 The results of simulating high-altitude hypoxia in animal experiments were compared with those of the control group. This indicates that P < 0.05. This indicates that P < 0.01. This indicates that P < 0.001. This indicates that P < 0.0001; Figure 3 The effect of functional foods on body weight in hypoxic mice; Figure 4 The effect of functional foods on serum HIF-1α levels in hypoxic mice; Figure 5 The effect of functional foods on serum EPO levels in hypoxic mice; Figure 6 The effect of functional foods on serum VEGF levels in hypoxic mice; Figure 7 The effect of functional foods on serum lactate levels in hypoxic mice after exercise; Figure 8 The effect of functional foods on muscle glycogen levels in hypoxic mice; Figure 9 The effect of functional foods on liver glycogen levels in hypoxic mice; Figure 10 The effect of functional foods on blood glucose levels in hypoxic mice after exercise; Figure 11 The effect of functional foods on serum MDA levels in hypoxic mice; Figure 12 The effect of functional foods on serum SOD levels in hypoxic mice; Figure 13 The effect of functional foods on exhaustive swimming time in hypoxic mice; Figure 14 The effect of functional foods on grip strength in hypoxic mice; Figure 15 The effect of functional foods on blood urea levels in hypoxic mice after exercise; Detailed Implementation The present invention will now be described in detail with reference to the accompanying drawings and embodiments.

[0025] The acetazolamide used in the following examples was purchased from Suzhou Great Medical Technology Co., Ltd.

[0026] The functional food ingredients involved in the following examples—Astragalus membranaceus extract, Polygonatum sibiricum extract, Curcuma longa extract, Moringa oleifera leaf extract, Arctium lappa extract, Pueraria lobata extract, Salvia miltiorrhiza extract, and Grape seed extract—were all purchased from Bofeimei Technology Co., Ltd. The preparation method of the traditional Chinese medicine combination involved in the following embodiments is as follows: Acetazolamide solution: Weigh a certain amount of acetazolamide powder, dissolve it in sterile physiological saline, and prepare an acetazolamide solution with a concentration of 3 mg / mL.

[0027] Functional Food 1: Prepare Functional Food Solution 1 by mixing 10 parts of Polygonatum extract, 10 parts of Astragalus extract, 10 parts of Moringa leaf extract, 5 parts of Curcuma extract, and 5 parts of Arctium lappa extract in sterile physiological saline.

[0028] Functional Food 2: Prepare Functional Food Solution 2 by mixing 10 parts of Polygonatum extract, 10 parts of Astragalus extract, 10 parts of Moringa leaf extract, 5 parts of Salvia miltiorrhiza extract, 5 parts of Pueraria lobata extract, and 5 parts of grape seed extract in sterile physiological saline.

[0029] Example 1: Animal experiment simulation of high-altitude hypoxia model results The specific steps are as follows: Thirty SPF-grade male ICR mice (6 weeks old, 20-25 g) were randomly divided into 5 groups of 6 mice each: blank control group, model group, Yangshen (acetazolamide) group, functional group (functional food 1), and functional group 2 (functional food 2). The mice were housed at the Experimental Animal Center of Jiangnan University at a constant temperature of 21°C. 26℃, humidity 40% 70%, noise level less than or equal to 60 dB, animal illumination 15 20LX (All animal experimental procedures were reviewed and approved by the Animal Welfare and Ethics Management Committee of Jiangnan University).

[0030] The experiment lasted a total of 5 weeks: the detailed experimental modeling intervention flowchart is as follows. Figure 1The grouping information for the animal experiments is shown in Table 1. Weeks 0-1 were the baseline / adaptation period for mice; weeks 1-5 were the intervention period for mice. During weeks 1-5, mice were administered 200 μL of sterile saline via gavage daily. Mice in the blank control group and model group were administered 200 μL of 3 mg / mL acetazolamide solution via gavage daily. Mice in the functional group were administered 200 μL of functional food 1 solution via gavage daily. Mice in functional group 2 were administered 200 μL of functional food 2 solution via gavage daily. Weeks 3-5 were the hypoxia exposure period for mice. All groups were continuously administered acetazol via gavage, and simulated high-altitude hypoxia modeling and exercise modeling were carried out simultaneously.

[0031] Table 1

[0032] Modeling Procedure: Hypoxia Modeling: Mice in the model group, Yangshen group, functional group, and functional group 2 were placed in a hypobaric chamber for hypoxia exposure for 3-5 weeks, simulating an altitude of 5000 m for 2 weeks. Specifically, the altitude was gradually increased to 5000 m at a rate of 500 m / min and maintained for 2 weeks. During intervention, the altitude was reduced to normal at a rate of 1000 m / min. Mice were then removed for gavage intervention, supplemental feeding, and water bottle replacement. After the intervention, the altitude was increased to 5000 m again at a rate of 500 m / min. Exercise Modeling: Mice were trained to swim for 20 minutes daily for 3-5 weeks.

[0033] After the experiment, the mice were subjected to exhaustive swimming. Following exhaustion, blood was collected from the orbital rim of the mice, and 2-3 drops of whole blood were placed in EDTA-K2 anticoagulant tubes. The whole blood was analyzed using an automated blood cell analyzer to determine the levels of erythrocytes, hemoglobin, hematocrit, and mean corpuscular volume (MCV). The results are shown in Table 2. Figure 2 .

[0034] Table 2

[0035] The results show: Compared with the control group, the model group showed significantly increased levels of red blood cells, hemoglobin, and hematocrit, indicating that the high-altitude hypoxia mouse model was successfully established. In addition, under low-pressure and low-oxygen conditions, the use of acetazolamide as a yang-generating agent, and the intervention of functional food 1 and functional food 2 did not reduce the compensatory effect of the hematopoietic system under low-pressure and low-oxygen conditions (the compensatory effect of hypoxia promoting increased red blood cell production and reduced oxygen consumption to reduce the damage to the body caused by insufficient oxygen).

[0036] Example 2: Effects of functional foods on body weight in hypoxic mice The specific method is as follows: During the animal experiments, the mouse weight was recorded weekly, and during the modeling and intervention period, the mouse weight was recorded every two days. Results are shown below. Figure 3 .

[0037] The results show: The changes in mouse body weight showed no significant difference in weight among the groups in the first three weeks. In the fourth week, when hypoxia plus exercise modeling was performed, the body weight of all groups except the control group decreased significantly. However, the body weight recovered in the fifth week. The functional group and the Yangshen group showed significant effects on the recovery of mouse body weight. Specifically, regarding the precise hypoxia exposure time, it can be seen that the body weight of the model group, Yangshen group, and functional group decreased significantly compared with the control group in the first four days after hypoxia exposure. The body weight of mice in the functional group decreased more slowly than that of the Yangshen group and the model group. The body weight of functional group 2 began to recover after 2 days of hypoxia exposure, but the recovery was slow. After 4 days of hypoxia exposure, the body weight of mice in the functional group, Yangshen group, and model group began to show a recovery trend. The functional group recovered faster than the Yangshen group, while the model group recovered more slowly. The final recovery effect of the functional group was better than that of the Yangshen group and functional group 2.

[0038] Example 3: Effects of functional foods on HIF-1α levels in the serum of hypoxic mice The specific method is as follows: After the experiment, mice were subjected to exhaustive swimming. Immediately after exhaustion, the mice were euthanized, and blood was collected from their orbital fossa. The blood was placed in 1.5 mL enzyme-free EP tubes and allowed to stand for at least 2 hours. Serum was obtained by centrifugation at 4°C and 3000 r / min for 15 min. The serum was carefully aspirated into enzyme-free PCR tubes, aliquoted, and stored at -80°C. The levels of hypoxia-inducible factor (HIF-1α) in mouse serum were measured according to the instructions of the ELISA kit. The results are as follows: Figure 4 As shown.

[0039] The results show: The serum HIF-1α levels in the control group mice were 1.475 ± 0.2497 ng / mL, in the model group mice were 3.183 ± 0.5486 ng / mL, in the Yangshen group mice were 3.287 ± 1.129 ng / mL, in the functional group mice were 3.856 ± 0.1898 ng / mL, and in functional group 2 mice were 1.289 ± 0.5990 ng / mL. Compared with the control group, the HIF-1α level in the serum of mice in the model group was significantly increased, confirming that hypoxia exposure successfully activated the core adaptation pathway of the body—the HIF-1 signaling pathway. Compared with the model group, the HIF-1α level in the Yangshen group increased by 3.27%, and the HIF-1α level in the functional group increased by 21.14% compared with the model group. Compared with the model group, the HIF-1α level in functional group 2 decreased significantly by 59.50%. The above experimental results indicate that hypoxia exposure activates the core adaptation pathway of the body—the HIF-1 signaling pathway. Acetazolamide and functional food 1 can amplify the hypoxia adaptation signal and accelerate the body's adaptation to the hypoxic environment. Functional food 1 is more effective than acetazolamide. However, the hypoxia-inducible factor level in functional food 2 was significantly reduced, indicating that functional group 2 may not have activated the HIF-1 signaling pathway and could not regulate the body's hypoxia tolerance through the HIF signaling pathway. It is possible that functional group 2 is not effective in rapidly adapting the body to the hypoxic environment.

[0040] Example 4: Effects of functional foods on serum EPO levels in hypoxic mice The specific method is the same as in Example 3. The level of erythropoietin (EPO) in mouse serum was detected according to the instructions of the ELISA kit. The results are as follows: Figure 5 As shown.

[0041] The results show: The serum EPO level in the control group mice was 140.9±73.34 pg / mL, the serum EPO level in the model group mice was 288.2±63.31 pg / mL, the serum EPO level in the Yangshen group mice was 390.7±11.61 pg / mL, the serum EPO level in the functional group mice was 562.5±137.5 pg / mL, and the serum EPO level in functional group 2 mice was 435.8±137.6 pg / mL. Compared with the control group, the EPO level in the serum of mice in the model group was significantly increased, confirming that hypoxia exposure successfully activated the body's core adaptive pathway—the HIF-1 signaling pathway. The activation of this pathway generates a series of cascade reactions that promote EPO production, thereby regulating erythrocyte proliferation and increasing the body's oxygen-carrying capacity. Compared with the model group, the EPO level in the Yangshen group increased by 35.57%, the EPO level in the functional group increased by 95.18%, and the EPO level in functional group 2 increased by 51.21% compared with the model group. The results of Example 3 show that functional group 2 may not have activated the HIF-1 signaling pathway, but the results of Example 4 suggest that it may promote EPO production through other pathways. The above experimental results indicate that hypoxia exposure activates the body's core adaptation pathway—the HIF-1 signaling pathway—and generates a series of cascade reactions that promote EPO production. Acetazolamide and functional food 1 can amplify hypoxia adaptation signals, increase EPO levels, and thus increase the body's oxygen-carrying capacity. Functional food 1 is more effective than acetazolamide, while functional food 2 may regulate EPO production by activating other pathways, but its effect is still weaker than that of functional food 1.

[0042] Example 5: Effects of functional foods on serum VEGF levels in hypoxic mice The specific method is the same as in Example 3. The VEGF level in mouse serum was detected according to the instructions of the ELISA kit. The results are as follows: Figure 6 As shown.

[0043] The results show: The serum VEGF level in the blank control group was 5.944±1.304 pg / mL, the serum VEGF level in the model group was 8.935±1.161 pg / mL, the serum VEGF level in the Yangshen group was 9.522±1.223 pg / mL, and the serum VEGF level in the functional group was 10.10±0.3372 pg / mL. The serum VEGF level in functional group 2 mice was 5.656±0.9991 pg / mL. Compared with the blank group, the serum VEGF level in the model group was significantly increased, confirming that hypoxia exposure successfully activated the VEGF signaling pathway in the body. Example 3 also proved that the body activated the hypoxia core adaptation pathway—the HIF-1 signal transduction pathway. The activation of these two pathways promoted VEGF production, promoted angiogenesis, and enhanced the body's resistance to hypoxia. Compared with the model group, the VEGF level in the Yangshen group increased by 6.57%, and the VEGF level in the functional group increased by 13.04% compared with the model group. The VEGF level in functional group 2 was similar to that in the blank VEGF group compared with the model group. The above experimental results indicate that hypoxia exposure activates the body's core adaptive pathways—the HIF-1 signaling pathway and the VEGF signaling pathway. The HIF-1 signaling pathway generates a series of cascade reactions that promote VEGF production. Acetazolamide and functional food 1 can amplify the cascade effect, exacerbating VEGF production and improving the body's hypoxia tolerance. Functional food 1 is more effective than acetazolamide. In contrast, the HIF and VEGF levels in functional group 2 suggest that the body may not have activated these two pathways. In terms of improving hypoxia tolerance, functional food 1 is more effective than functional food 2.

[0044] Example 6: Effects of functional foods on serum lactate levels in hypoxic mice after exercise The specific method is the same as in Example 3. Lactate levels in the serum of hypoxic mice were detected according to the instructions of the lactate biochemistry kit (Shanghai ELISA kit). The results are as follows: Figure 7 As shown.

[0045] The results show: The blood lactate levels in the control group mice were 4.691±0.9644 μmol / mL, in the model group mice were 6.753±0.6663 μmol / mL, in the Yangshen group mice were 5.527±0.7816 μmol / mL, in the functional group mice were 4.638±0.9891 μmol / mL, and in functional group 2 mice were 3.738±0.7491 μmol / mL. Compared with the control group, the blood lactate content in the model group increased significantly by 43.96%, indicating significant lactate accumulation. Compared with the model group, the blood lactate content in the Yangshen group decreased by 18.15%, in the functional group by 31.32%, and in functional group 2 by 44.65%, demonstrating a significant effect in clearing lactate accumulation. The above experimental results show that exercise in a hypoxic environment will exacerbate lactic acid accumulation and cause more severe exercise fatigue. Functional food 1 and functional food 2 can significantly clear lactic acid accumulation and relieve exercise fatigue, and their effects are better than those of acetazolamide.

[0046] Example 7: Effects of functional foods on muscle glycogen levels in hypoxic mice The specific method was the same as in Example 1. After the mice were sacrificed, the gastrocnemius muscle of the hind leg was removed and placed in liquid nitrogen, then stored at -80°C. The glycogen level in the gastrocnemius muscle of the hypoxic mice was detected according to the instructions of the glycogenochemistry kit (Shanghai ELISA kit). The results are as follows. Figure 8 As shown.

[0047] The results show: The muscle glycogen levels in the control group were 0.7566±0.2107 mg / g, in the model group it was 0.5165±0.1436 mg / g, in the Yangshen group it was 0.6777±0.09109 mg / g, in the functional group it was 0.8726±0.08533 mg / g, and in functional group 2 it was 0.6865±0.05937 mg / g. Compared with the control group, the muscle glycogen content in the model group decreased by 31.73%, indicating that exercise in hypoxic mice accelerates the consumption of muscle glycogen. Compared with the model group, the muscle glycogen content in the Yangshen group increased by 31.21%, in the functional group it increased by 68.94%, and in functional group 2 it increased by 32.91%. The functional groups significantly increased muscle glycogen reserves and reduced muscle glycogen loss. The above experimental results indicate that exhaustive swimming is a type of long-duration endurance exercise. After exercise, the muscle glycogen level of mice will decrease significantly. Muscles are the main energy-consuming organs during exercise, and muscle glycogen is the most direct and rapid energy source for muscle contraction (especially in high-intensity exercise). Functional food 1 can significantly restore muscle glycogen content, and the effect is better than that of acetazolamide and functional group 2.

[0048] Example 8: Effects of functional foods on liver glycogen levels in hypoxic mice The specific method was the same as in Example 1. After the mice were sacrificed, their livers were removed and placed in liquid nitrogen, then stored at -80°C. Glycogen levels in the livers of hypoxic mice were detected according to the instructions of the glycogenochemistry kit (Shanghai ELISA kit). The results are as follows: Figure 9 As shown.

[0049] The results show: The liver glycogen levels in the control group mice were 11.37±2.216 mg / g, in the model group mice were 10.28±2.279 mg / g, in the Yangshen group mice were 12.31±3.389 mg / g, in the functional group mice were 13.27±2.110 mg / g, and in functional group 2 mice were 8.331±1.947 mg / g. Compared with the control group, the liver glycogen content in the model group decreased by 9.58%, indicating that exercise in hypoxic mice accelerated the degradation of liver glycogen. Compared with the model group, the liver glycogen content in the Yangshen group increased by 19.75%, and the liver glycogen content in the functional group increased by 29.09%, increasing liver glycogen reserves. Compared with the model group, the liver glycogen content in functional group 2 decreased, exacerbating the body's consumption of liver glycogen. The above experimental results indicate that the liver plays a crucial role in maintaining stable blood sugar levels during exercise. To meet the glucose demands of muscles and other tissues, the liver accelerates the breakdown of glycogen, converting it into glucose and releasing it into the bloodstream. Functional food 1 can increase glycogen reserves, thereby alleviating exercise fatigue, and its effect is better than that of acetazolamide. On the other hand, functional food 2 reduces glycogen reserves and exacerbates glycogen depletion.

[0050] Example 9: Effects of functional foods on blood glucose levels in hypoxic mice after exercise The specific method is the same as in Example 3, using a fully automated biochemical analyzer to measure blood glucose levels. The results are shown below. Figure 10 .

[0051] The results show: The blood glucose level in the control group was 6.141±1.791 mmol / L, the liver glycogen level in the model group was 4.347±1.218 mmol / L, the liver glycogen level in the Yangshen group was 5.403±2.036 mmol / L, the liver glycogen level in the functional group was 7.655±1.808 mmol / L, and the liver glycogen level in functional group 2 was 5.120±0.2888 mmol / L. Compared with the control group, the blood glucose level in the model group decreased by 29.21%, indicating that exercise in mice exposed to hypoxia exacerbates the consumption of blood glucose. Compared with the model group, the blood glucose level in the Yangshen group increased by 24.29%, the blood glucose level in the functional group increased by 76.10%, and the blood glucose level in functional group 2 increased by 17.78%. The above experimental results indicate that exhaustive swimming is a type of endurance exercise that lasts for a long time. After exercise, the hypoxic mice consume a large amount of energy and rapidly deplete glucose. Furthermore, the hypoxic environment exacerbates the body's entry into an anaerobic metabolic state, leading to even faster glucose depletion. Acetazolamide, functional food 1, and functional food 2 can all effectively maintain the body's blood glucose level after exercise, avoiding the risk of hypoglycemia. Moreover, functional food 1 is more effective than acetazolamide and functional food 2.

[0052] Example 10: Effects of functional foods on serum MDA levels in hypoxic mice The specific method is the same as in Example 3. The malondialdehyde (MDA) level in mouse serum was detected according to the instructions of the serum malondialdehyde (MDA) level ELISA kit. The results are as follows: Figure 11 As shown.

[0053] The results show: The serum MDA levels in the control group were 3.089±0.3635 nmol / mL, in the model group were 3.956±0.5619 nmol / mL, in the Yangshen group were 3.523±0.4425 nmol / mL, in the functional group were 2.655±0.2267 nmol / mL, and in functional group 2 were 2.529±0.2799 nmol / mL. Compared with the control group, the MDA level in the model group increased significantly by 28.07%, indicating that the exercise in the high-altitude hypoxic mice significantly increased the level of oxidative stress, which may have caused a certain degree of oxidative damage. Compared with the model group, the MDA level in the Yangshen group decreased by 10.95%, the MDA level in the functional group decreased by 32.89%, and the MDA level in functional group 2 decreased by 36.07%. The above experimental results indicate that high-altitude hypoxia exercise exacerbates the body's oxidative stress state, causing oxidative stress damage. Both functional food 1 and functional food 2 can significantly reduce the body's MDA level and alleviate oxidative stress damage, with comparable effects.

[0054] Example 11: Effects of functional foods on SOD levels in the serum of hypoxic mice The specific method is the same as in Example 3. The superoxide dismutase (SOD) level in mouse serum was detected according to the instructions of the serum superoxide dismutase (SOD) level ELISA kit. The results are as follows: Figure 12 As shown.

[0055] The results show: The serum SOD levels in the control group mice were 21.55±5.852 U / mL, the model group mice were 8.125±2.863 U / mL, the Yangshen group mice were 20.76±8.854 U / mL, the functional group mice were 30.20±3.396 U / mL, and the functional group 2 mice were 33.73±4.932 U / mL. Compared with the control group, the serum SOD level in the model group was significantly reduced, decreasing by 62.29%. This indicates that exercise under high-altitude hypoxia caused severe oxidative stress in the mice, resulting in a decrease in SOD levels and a significant reduction in the body's antioxidant capacity. Compared with the model group, the serum SOD level in the Yangshen group increased by 155.51%, the functional group increased significantly by 271.69%, and the functional group 2 increased by 315.14% compared with the model group. The above experimental results show that acetazolamide, functional food 1, and functional food 2 can all significantly increase the body's SOD level and improve the body's antioxidant stress capacity, and the antioxidant stress effect of functional food 1 is better than that of acetazolamide.

[0056] Example 12: Effects of functional foods on exhaustive swimming time in hypoxic mice The specific method is as follows: During the animal experiments, the model group, Yangshen group, and functional group underwent exercise training to establish a motor model for 3-5 weeks. Mice were trained to swim for 20 minutes daily. On the day before the end of the experiment, after the last gavage and 30 minutes of rest, the time to exhaustion during weight-bearing swimming was measured. A 5% weight was applied to the base of the mouse's tail, and the temperature was controlled at 24-26℃. Exhaustion was defined as the mouse's hind limb movement becoming sluggish, the swimming range decreasing, and the head sinking to the surface within 3 seconds. Results are shown in […]. Figure 13 .

[0057] The results show: The average exhaustive swimming time for mice in the control group was 25.61 min, the average exhaustive swimming time for mice in the model group was 18.14 min, the average exhaustive swimming time for mice in the *Gynostemma pentaphyllum* group was 21.95 min, the average exhaustive swimming time for mice in the functional group was 26.27 min, and the average exhaustive swimming time for mice in functional group 2 was 22.67 min. Compared with the control group, the exhaustive swimming time in the model group decreased by 29.17%, indicating that the high-altitude hypoxic environment greatly limits individual athletic performance. Compared with the model group, the exhaustive swimming time in the *Gynostemma pentaphyllum* group increased by 21.00%, the exhaustive swimming time in the functional group increased by 44.82%, and the exhaustive swimming time in functional group 2 increased by 24.97%. These experimental results indicate that functional food 1 can better and significantly improve the exhaustive swimming time of mice in high-altitude hypoxic environments and enhance their athletic performance, and its effect is superior to acetazolamide and functional food 2.

[0058] Example 13: Effects of functional foods on grip strength in hypoxic mice The specific method is as follows: During the animal experiments, on the last day of the experiment, the gripping force of the mice's limbs was tested using a gripping force meter (Jinan Yiyan Technology Co., Ltd.). The mice's limbs were placed horizontally on the gripping net, their tails were grasped, and the mice were slowly pulled horizontally. This operation was repeated 5 times, and the maximum value was recorded. The results are shown in […]. Figure 14 .

[0059] The results show: The average gripping force of mice in the control group was 243.6 gf, the average gripping force of mice in the model group was 215.0 gf, the average gripping force of mice in the *Gynostemma pentaphyllum* group was 241.8 gf, the average gripping force of mice in the functional group was 253.1 gf, and the average gripping force of mice in functional group 2 was 251.4 gf. Compared with the control group, the gripping force of mice in the model group decreased by 11.74%, indicating that the high-altitude hypoxic environment limited the limb strength of individuals. Compared with the model group, the gripping force of mice in the *Gynostemma pentaphyllum* group increased by 12.47%, the gripping force of mice in the functional group increased by 17.72%, and the gripping force of mice in functional group 2 increased by 16.93%. The above experimental results show that functional food 1 can significantly improve the gripping force of mice and alleviate the fatigue state of mice in high-altitude hypoxic environments, and its effect is better than that of acetazolamide and functional food 2.

[0060] Example 14: Effects of functional foods on serum urea levels in hypoxic mice after exercise The specific method is as follows: The specific implementation method is the same as in Example 3, using a fully automated biochemical analyzer to measure blood urea levels. The results are shown below. Figure 15 .

[0061] The results show: The serum urea levels in the control group mice were 6.716±0.9677 mmol / L, in the model group mice were 6.729±0.3630 mmol / L, in the Yangshen group mice were 6.500±0.2729 mmol / L, in the functional group mice were 5.975±0.7689 mmol / L, and in functional group 2 mice were 6.488±0.1887 mmol / L. There were no significant differences between the control group, model group, Yangshen group, and functional group 2. Compared with the model group, the serum urea level in the functional group was reduced by 11.21%. These experimental results indicate that serum urea is a metabolic product of protein breakdown during exercise, which negatively affects muscle contraction and strength. It is mainly used to assess fatigue and recovery. Functional food 1 can reduce the body's serum urea level, which helps fatigue recovery in hypoxic mice after exercise, and its effect is better than that of acetazolamide and functional food 2.

[0062] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A functional food for promoting athletic performance in a hypoxic environment, characterized by comprising, Each raw material is in parts by weight, and the composition is: Rhizoma polygonati extract 9-15 parts Radix astragali extract 9-30 parts Curcuma longa extract 3-10 parts Moringa oleifera leaf extract 5-15 parts Arctium lappa fruit extract 5-12 parts.

2. The functional food according to claim 1, characterized by Each raw material is in parts by weight, and the composition is: Rhizoma polygonati extract 10 parts Radix astragali extract 10 parts Curcuma longa extract 5 parts Moringa oleifera leaf extract 10 parts Arctium lappa fruit extract 5 parts.

3. The functional food according to claim 1, characterized in that, Each raw material is a water extract.

4. The functional food according to claim 1, characterized by, The content of Rhizoma polygonati polysaccharide in Rhizoma polygonati extract is ≥5%; the content of Astragaloside IV in Radix astragali extract is ≥0.5%; the content of total flavonoids in Moringa oleifera leaf extract is ≥20%; and the content of Arctiin in Arctium lappa fruit extract is ≥20%.

5. The functional food according to claim 1, characterized in that, The functional food is a granule, a tablet, a capsule, a powder, a decoction, an effervescent tablet, or a sachet.

6. The functional food according to claim 1, characterized by, The functional food includes a health food.

7. The functional food according to claim 1, characterized in that, The auxiliary material is a food acceptable auxiliary material.

8. The functional food according to claim 7, characterized in that, The auxiliary material includes malt dextrin and steviol glycoside.

9. The functional food of claim 1, wherein The preparation method of the functional food includes the following steps: (1) uniformly mix 9-15 parts of Rhizoma polygonati extract, 9-30 parts of Radix astragali extract, 3-10 parts of Curcuma longa extract, 5-15 parts of Moringa oleifera leaf extract, and 5-12 parts of Arctium lappa fruit extract to obtain a raw material mixture; (2) add 0-10 parts of malt dextrin and 0-0.3 parts of steviol glycoside to the raw material mixture, and mix thoroughly to obtain a soft material; (3) granulate the soft material, dry it below 60°C, and size it to obtain the granule product.

10. The functional food of claim 1, wherein The preparation method of the functional food includes the following steps: (1) uniformly mix 9-15 parts of Rhizoma polygonati extract, 9-30 parts of Radix astragali extract, 3-10 parts of Curcuma longa extract, 5-15 parts of Moringa oleifera leaf extract, and 5-12 parts of Arctium lappa fruit extract to obtain a raw material mixture; (2) place the raw material mixture, 0-10 parts of malt dextrin, and 0-0.3 parts of steviol glycoside in a mixer, and fully crush and mix them to obtain a uniform dry powder mixture; (3) fill the dry powder mixture into a capsule shell to obtain the capsule product.

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