目前常見的維生素增補劑（如維生素E、C與β-胡蘿蔔素）不乏出現在抗氧化與降低肌肉損傷的研究當中，但對於長期食用具有抗氧化食品對於抗氧化能力影響尚不清楚。目的：探討長期食用糙米對於高中女子排球運動員的總抗氧化能力與肌肉損傷之影響。方法：招募兩支高中女子甲組排球隊，各11位隊員，一組以糙米為主食的球隊（糙米組），且已經連續以糙米為主食一～三年;另一組為無食用糙米的球隊（對照組）。兩組各別進行為期五天的平日訓練，每天上下午各三小時與晨操一小時半的輕度體能運動，結束五天訓練後完整休息24小時。第一天開始訓練前進行第一次抽血 (pre)，第五天訓練後立即進行第二次抽血 (pt0)，休息24小時後第三次抽血 (pt24h)。每一血液樣本均檢測總抗氧化狀態 (TAC)、肌酸激酶 (CK)、乳酸脫氫酶 (LDH)，並以二因子混合設計變異數分析考驗糙米組與對照組之差異。結果：兩組分別在TAS、CK與LDH皆無交互作用;在各組內三個採血點間有顯著差異：TAC pt0顯著高於pre (p<.05); pre顯著高於pt24h (p<.05)。在CK與LDH中，pt0與pt24h皆顯著高於pre (p<.05)。結論：長期食用糙米主食無法明顯提升球員的總抗氧化能力，推論平日食用量無法如增補抗氧化劑一樣在生理上有立即性的影響，亦可能與糙米中米糠層之植酸鈣鎂影響鐵質與鈣質吸收影響所致，則有待日後再繼續探討。

Purpose: The experiment was to investigate the effects of ingesting the brown rice on total antioxidant and muscle injury for high school women volleyball players. Methods: This study had 22 players from two high school volleyball teams were divited into two groups. Participants in the brown rice group had eaten brown rice for one to three years and the control group never ate brown rice. Each group had five days of training which included 1.5 hours low intensity exercise and 3 hours ragular training in the morning and afternoon each day. In addition, all participants took twenty-four hours to recover their physical capacities after five days training. Blood sample was taken from each participant at pre-test before training began (pre)、post-test after training finished on fifth day (pt0)、and post-test after took rest for twenty-four hours (pt24h). Each blood sample was analyzed for TAS、CK and LDH. The difference between two groups was analyzed by using two-way ANOVA, mixed design method. Results: The results show no significant differences between groups at all measurement point for TAS、CK and LDH, and significant differences between three times of blood sampling with each group: TAC pt0 is higher than TAC pre (P<.05)；TAC pre is higher than TAC pt24h (P<.05). In CK and LDH, the results of pt0 and pt24h are higher than pre (p<.05). Conclusion: The research shows eatting brown rice with daily amount doesn’t improve the total antioxidant capacities of volleyball players. However, the rice bran layer and phytin of brown rice may affect the absorption of calcium and iron

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