Cafeí­na e desempenho fí­sico: metabolismo e mecanismos de ação

Autores/as

  • Jean Carlos Silvestre UNIMES
  • Rodrigo Gianoni UNIFESP
  • Paulo Eduardo Pereira UNIMES

DOI:

https://doi.org/10.33233/rbfe.v17i2.2468

Palabras clave:

recursos ergogênicos; suplementação alimentar; exercício

Resumen

Introdução: A cafeí­na (CAF) é um recurso ergogênico nutricional comumente utilizado durante a prática do exercí­cio fí­sico com o intuito de potencializar o desempenho fí­sico. Não apresenta efeitos agudos adversos, tem baixo custo, facilmente acessí­vel e socialmente aceita. São atribuí­dos a CAF mecanismos de ação centrais e periféricos durante a prática do exercí­cio fí­sico. Objetivo: O presente estudo tem como objetivo elucidar as atuais evidências sobre os mecanismos de ação da CAF e a melhora do desempenho fí­sico. Métodos: Foram selecionados artigos de revisão sistemática com e sem metanálise e ensaios clí­nicos sobre suplementação de cafeí­na e exercí­cio fí­sico. Conclusão: A suplementação com CAF promove melhora do desempenho fí­sico, principalmente em modalidades de endurance, e essa melhora no desempenho é devido aos mecanismos de ação da CAF no sistema nervoso central.

 

Biografía del autor/a

Jean Carlos Silvestre, UNIMES

Universidade Metropolitana de Santos, Santos, SP, Universidade Católica de Santos, Santos, SP

Rodrigo Gianoni, UNIFESP

Grupo de Estudos e Pesquisas em Fisiologia do Exercí­cio, Universidade Federal de São Paulo, Santos, SP, Faculdade Peruí­be, Peruí­be, SP

Paulo Eduardo Pereira, UNIMES

Faculdade Praia Grande, Praia Grande, SP, Universidade Metropolitana de Santos, Santos, SP, Grupo de Estudos e Pesquisas em Fisiologia do Exercí­cio, Universidade Federal de São Paulo, Santos, SP

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Publicado

2022-03-05

Número

Vol. 17 Núm. 2 (2018): Fisiologia do Exercí­cio v17n2

Sección

Revisões

Licencia

Derechos de autor 2018 Jean Carlos Silvestre, Rodrigo Gianoni, Paulo Eduardo Pereira

Creative Commons License

Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.

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