The Effect ofSilybummarianumConsumption along with a Period of Increasing Exercises onthe Oxidative Response to an Acute Exercise Session in Young Wrestlers

Background and Objectives: Intense exercise results in the production of free radicals and damage caused by oxidative stress. In this regard, the present study aimed to investigate the effect of Silybummarianum consumption along with a period of increasing exercises on the oxidative response to an acute exercise session in young wrestlers.   Methods: A total of 20well-exercised wrestlers, were randomly divided into two groups of exercise along with Silybummarianum consumption and exercise along with placebo consumption after obtaining written consent. The Silybummarianum supplement group was supplemented at a dose of 300 mg, three times a day for four weeks. Blood samples were taken before and immediately after an equal training session before supplementation and after one month of supplementation. In order to analyze the data, repeated measures analysis of variance and independent t-test were used.   Results: In terms of between group differences, there was a significant increase in superoxide dismutase levels before exercising and after supplementation (p = 0.032) and immediately after exercise and after supplementation (p = 0.002) in the Silybummarianum group. There was also a significant decrease in malondialdehyde levels ​​before exercise and after supplementation (p = 0.001) and immediately after supplementation (p = 0.001) in the Silybummarianum group. Moreover, there was a significant increase in total antioxidant values before exercise after supplementation (p = 0.001) and immediately after exercise and after supplementation (p = 0.008) in the Silybummarianum group. According to the repeated measures ANOVA, the mean level of malondialdehyde in the Silybummarianum group was lower than the control group.   Conclusion: Therefore, it can be concluded that the consumption of Silybummarianum in increasing exercises leads to the decrease of oxidant indexes and increase in antioxidant indexes.