Anti-fatigue effect of a beverage mixture containing red ginseng and Prunus mume fruit vinegar on high-intensity exercised rats

New types of vinegar drinks are being processed and developed using various raw materials. In this study, a beverage containing mixture 0.25% red ginseng extract 5% Prunus mume fruit (RPV) was evaluated for its anti-fatigue effect on high-intensity exercised rats. RPV administration markedly enhanced running endurance significantly decreased fatigue-related serum biomarkers, such as inorganic phosphate, ammonia, L-lactate, compared to the other groups. addition, increased glycogen contents in liver muscles creatine kinase activity muscles. also remarkedly lactate Furthermore, HPLC analysis revealed that main organic acids were acetic acid, malic citric acids. Overall, results indicate improved fatigue recovery exhausted rats, thus proving promising material functional food attenuate fatigue.