Nihat Ayçeman*, Dario Furnari, Özgür Özdemir and İlkay Orhan

Faculty of Sport Sciences, Akdeniz University, Antalya, Turkey

*Corresponding Author: Nihat Ayçeman, Faculty of Sport Sciences, Akdeniz University, Antalya, Turkey.

Received: May 18, 2023; Published: May 31, 2023

Abstract

The purpose of this study is to determine the effect of passive dehydration on the muscular strength.

Ten healthy handbal players (from 19 to 28 years of age) from Handball Male Team, volunteered to participate in this study.

Turkish Hamam used for dehydration. Subjects rested in ambient temperature 40C° (humidity was recorded %81-78) for 30 minutes in the upright sitting position.

Heart rate, blood pressure, body temperature, body mass indeks (BMI), total body water (TBW) hand grip, biceps strength and leg strength were measured before and after Turkish Hamam.

Significant differences between pre and post values was determined by Wilcoxon. The association between the changes was determined by Pearson Correlation. The level of significance was set at p < 0.05.

After 30 minutes Hamam, body mass, BMI and TBW was significantly decreased (p < 0.05).

There was no significantly changes in hand grip (%1,2), biceps strength (%3,7) and leg strength (%3,31) before and after dehydration (p > 0,05).

After Hamam, there was a significantly correlation beatween hand grip and biceps (r = 0,707), leg strength and hand grip (r = 0,759) (p > 0,05), however, there was a lover correlation beatween leg strength and biceps (r = 0.548) (p < 0,05).

In conclution, moderate pasive dehydration can adversely affect the maximum muscular strength, but is not significantly.

 Keywords: Dehydration; Muscle Strength; Turkish Hamam

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Citation

Citation: Nihat Ayçeman., et al. “Effects of Passive Dehydration on Muscular Strength" Acta Scientific Cancer Biology 7.4 (2023): 36-41.

Copyright

Copyright: © 2023 Nihat Ayçeman., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.