Okay, I know what you’re thinking. Yes, the title of the article is a bit harsh, but it’s also true.
Groin pain can have a variety of pathologies. It’s extremely important to identify the root of the pain because the specific cause may drastically affect the appropriate treatment for pain relief and return to optimal athletic performance.
Medium-chain triglycerides (MCTs) are exactly what you would think; triglycerides (i.e. fat molecules) with medium molecule chain lengths. Some triglycerides have long chains, containing 13+ carbon atoms, whereas others have short chains containing carbon atom chains of 5 or less. MCTs are right in the middle, and contain 6-12 carbon atoms in their chains [1-4].
In the human body, Nitric Oxide (NO) promotes vasodilation, or widening of the blood vessels, which increases blood flow and reduces blood pressure [1-3]. NO is heavily involved with many physiological processes that affect exercise performance, including the regulation of blood flow, skeletal muscle contraction, and mitochondrial respiration and biogenesis [3-5].
Designing and implementing testing and monitoring procedures to identify athletes who are at increased risk for suffering hip-related pathology is crucial for sustained, high-level, ice hockey performance.
Having healthy hips is an integral facet of sustained, high-level ice hockey performance. Due to their heavy use in the sport, they are frequently injured. The financial, performance, and time-loss costs can be extremely burdensome.
Gotu kola, or Centella Asiatica, is a plant that has, traditionally, been commonly cultivated in Asian countries [1, 2], and is on the Thailand National List of Essential Medicines for its antipyretic (fever reducing) and wound healing properties .
There are many core and hip-related injuries that cause groin pain in ice hockey athletes. Although the groin pain is real, a groin strain may not be the primary cause. Here are a few hip pathologies that oftentimes result in groin pain.
The American Society for Nutrition (ASN) is a society for professional researchers and practitioners in the field of nutrition.
If you missed Part 1, you can view it here.