PHYSIOLOGICAL MECHANISMS OF RED BLOOD CELLS IN SUPPORTING MUSCLE PERFORMANCE DURING EXERCISE

Isi Artikel Utama

I Made Yoga Parwata
Ni Putu Dwi Larashati
I Gede Arya Sena

Abstrak

Red blood cells play a crucial role in supporting muscle performance during exercise through complex physiological mechanisms, particularly oxygen transport, blood pH regulation, and adaptation to exercise. This study aimed to examine in-depth the physiological mechanisms of red blood cells in supporting muscle function during exercise. A systematic literature review of various international scientific publications from 2000–2024 that discussed the relationship between red blood cell physiology and exercise performance was used as the method. The results of the study indicate that endurance training and hypoxic training can increase red blood cell count, hemoglobin levels, and cell membrane deformability, which directly impact oxygen transport capacity and muscle work efficiency. Furthermore, these hematological system adaptations also help delay muscle fatigue by increasing oxygen supply and regulating acid-base balance. In conclusion, understanding the physiological mechanisms of red blood cells is crucial in developing training programs and strategies to improve athlete performance.

Rincian Artikel

Cara Mengutip
Parwata, I. M. Y., Larashati, N. P. D., & Sena, I. G. A. (2026). PHYSIOLOGICAL MECHANISMS OF RED BLOOD CELLS IN SUPPORTING MUSCLE PERFORMANCE DURING EXERCISE. International Conference on Fundamental and Applied Research (I-CFAR), 2(1), 113–115. https://doi.org/10.36002/icfar.v2i1.5156
Bagian
Articles

Referensi

de Abreu Pinheiro, F. et al. (2021) ‘Arabica and Conilon coffee flowers: Bioactive compounds and antioxidant capacity under different processes’, Food Chemistry. Available at: https://doi.org/10.1016/j.foodchem.2020.127701

Artusa, V. et al. (2022a) ‘Green and roasted coffee extracts inhibit interferon-β release in LPS-stimulated human macrophages’, Frontiers in Pharmacology, 13(May), pp. 1–12. Available at: https://doi.org/10.3389/fphar.2022.806010

Artusa, V. et al. (2022b) ‘Green and roasted coffee extracts inhibit interferon-β release in LPS-stimulated human macrophages’, Frontiers in Pharmacology. Available at: https://doi.org/10.3389/fphar.2022.806010

Aurellia, S., Subangkit, M. and Andriyanto, A. (2023) ‘Activity of arabica green coffee bean (Coffea arabica) extract as an immunomodulator in mice (Mus musculus) infected with Staphylococcus aureus’, Current Biomedicine, 2(1), pp. 29–35. Available at: https://doi.org/10.29244/currbiomed.2.1.29-35

Budryn, G. et al. (2021) ‘Evaluation of antifibrotic effects of coffee and cocoa extracts in rats with thioacetamide-induced fibrosis’, European Food Research and Technology, 244(12), pp. 2107–2115. Available at: https://doi.org/10.1007/s00217-018-3119-z

Chang, Q.X. et al. (2023) ‘Coffea arabica extract attenuates atopic dermatitis-like skin lesions by regulating NLRP3 inflammasome expression and skin barrier functions’, International Journal of Molecular Sciences. Available at: https://doi.org/10.3390/ijms241512367

Dewi, E.D.F. et al. (2024) ‘Administration of Arabica coffee leaf extract (Coffea arabica) reduces tumor necrosis factor alpha (TNF-α) and sunburn cell levels in male Wistar rats (Rattus norvegicus) exposed to ultraviolet-B rays’, International Journal of Scientific Advances, 5(1), pp. 191–194. Available at: https://doi.org/10.51542/ijscia.v5i1.31

Farazi, M. et al. (2023) ‘A systematic review of the inhibitory effect of extracts from edible parts of nuts on α-glucosidase activity’, Food & Function, pp. 5962–5976. Available at: https://doi.org/10.1039/d3fo00328k

Fatimatuzzahro, N., Prasetya, R.C. and Anggara, K.D.N. (2022) ‘Robusta coffee (Coffea canephora) down-regulation of TNF-α expression in carotid artery endothelial cell of hyperlipidemia rat model’, Trends in Sciences, 19(4), pp. 5–10. Available at: https://doi.org/10.48048/tis.2022.2199

Funakoshi-Tago, M. et al. (2020) ‘Pyrocatechol, a component of coffee, suppresses LPS-induced inflammatory responses by inhibiting NF-κB and activating Nrf2’, Scientific Reports, 10(1), pp. 1–17. Available at: https://doi.org/10.1038/s41598-020-59380-x

Ibrahim, A.H. et al. (2024) ‘Effects of roasting degrees on total phenolic, antioxidant activity and phenolic compounds in local Liberica coffee beans’, International Journal of Agriculture, 14(200C), pp. 212–216.

Jiménez-Gutiérrez, M. et al. (2025) ‘Bioaccessibility and anti-inflammatory activity in Caco-2 cells of phytochemicals from industrial by-products of coffee (Coffea arabica L.)’, Journal of Functional Foods. Available at: https://doi.org/10.1016/j.jff.2025.107008

Koníčková, D. et al. (2024) ‘Effects of active compounds and their metabolites associated with coffee consumption on neurodegenerative diseases’, Nutrition Research Reviews [Preprint]. Available at: https://doi.org/10.1017/S0954422424000349

Lestari, W. and Hajar, S. (2023) ‘Safety evaluation and effects of cascara pulp Gayo Arabica coffee cream as anti-photoaging in animal models’, Narra J. Available at: https://doi.org/10.52225/narra.v3i2.204

Makiso, M.U. et al. (2024) ‘Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review’, Food Science & Nutrition, pp. 734–764. Available at: https://doi.org/10.1002/fsn3.3848

Matosinhos, R.C. et al. (2022) ‘Coffea arabica extracts and their chemical constituents in a murine model of gouty arthritis: How they modulate pain and inflammation’, Journal of Ethnopharmacology. Available at: https://doi.org/10.1016/j.jep.2021.114778

Muchtaridi, M. et al. (2021) ‘Decaffeination and neuraminidase inhibitory activity of arabica green coffee (Coffea arabica) beans: Chlorogenic acid as a potential bioactive compound’, Molecules, 26(11), pp. 1–11. Available at: https://doi.org/10.3390/molecules26113402

Naeem, A. et al. (2022) ‘Natural products as anticancer agents: Current status and future perspectives’, Molecules. Available at: https://doi.org/10.3390/molecules27238367

Narayanankutty, A., Famurewa, A.C. and Oprea, E. (2024) ‘Natural bioactive compounds and human health’, Molecules, 29(14), pp. 1–7. Available at: https://doi.org/10.3390/molecules29143372

Nguyen, V. et al. (2024) ‘Chlorogenic acid: A systematic review on the biological functions, mechanistic actions, and therapeutic potentials’, Nutrients, 16(7), pp. 1–36. Available at: https://doi.org/10.3390/nu16070924

Park, J.B. and Peters, R. (2025) ‘Compositional analysis of coffee containing javamide I/II and investigation of health effects in rats fed a high fat diet’, Scientific Reports, 15(1), p. 28806. Available at: https://pubmed.ncbi.nlm.nih.gov/40770283/

Rebollo-Hernanz, M. et al. (2022) ‘Activating effects of the bioactive compounds from coffee by-products on FGF21 signaling modulate hepatic mitochondrial bioenergetics and energy metabolism in vitro’, Frontiers in Nutrition. Available at: https://doi.org/10.3389/fnut.2022.866233

Ruse, G. et al. (2025) ‘Coffea arabica: An emerging active ingredient in dermato-cosmetic applications’, Pharmaceuticals. Available at: https://doi.org/10.3390/ph18020171

Silvério, A. dos S.D. et al. (2023) ‘The effects of the decaffeination of coffee samples on platelet aggregation in hyperlipidemic rats’, Plant Foods for Human Nutrition, pp. 268–273. Available at: https://doi.org/10.1007/s11130-013-0365-x

Socała, K. et al. (2021) ‘Neuroprotective effects of coffee bioactive compounds: A review’, International Journal of Molecular Sciences, pp. 1–64. Available at: https://doi.org/10.3390/ijms22010107

Subagiantara, P.A.D.K. et al. (2024) ‘Administration of arabica coffee green bean extract (Coffea arabica L.) reduces tumor necrosis factor-α levels and increases superoxide dismutase levels in excessive physical exercise male Wistar rats (Rattus norvegicus)’, Digest of Medical Science, 15(2), pp. 825–830. Available at: https://doi.org/10.15562/ism.v15i2.2102

Vats, A. (2022) ‘Pharmacological properties of green coffee: A review’, The Pharma Innovation Journal, 11(7), pp. 2970–2976. Available at: www.thepharmajournal.com

Wongsa, P. et al. (2021) ‘Quality and bioactive compounds of blends of Arabica and Robusta spray-dried coffee’, Food Chemistry, pp. 579–587. Available at: https://doi.org/10.1016/j.foodchem.2019.01.088

Wu, P.Y. et al. (2023) ‘Alleviation of ultraviolet B-induced photodamage by Coffea arabica extract in human skin fibroblasts and hairless mouse skin’, International Journal of Molecular Sciences, 18(4). Available at: https://doi.org/10.3390/ijms18040782.