## 3 Results  
Body composition analysis showed a low absolute body fat content (FAT kg) in the body of the tested football players (9.6 \(\pm\) 2.63% on average), while the lean body mass (FFM) was 70 \(\pm\) 5.33 kg. Each of the participants had a BMI value within the normal range. All athletes were normotensive, and blood pressures for the group were 127 \(\pm\) 11 mmHg for systolic blood pressure (SBP) and 69 \(\pm\) 7 mmHg for diastolic blood pressure (DBP). Mean values, standard deviation, minimum and maximum values for body height, body weight, and BMI as well as the body composition parameters and blood pressure of football players are summarized in Table 1. In the course of the study, the skin temperature of selected areas of the football players' body after the match and after PBC procedure was assessed. The mean values of the skin temperature of analyzed body areas before and after the PBC are presented in Table 2. The size of temperature changes in chosen areas of the body as a result of PBC was also analyzed, and the differences in temperature (\(\Delta\)TPre/post), taking into account the front and back surfaces of the body, are shown graphically in Figure 3. \begin{table}
\begin{tabular}{c c c} \hline \hline
**Parameters** & **Mean \(\pm\) SD** & **Range** \\  & & **(Min–Max)** \\ \hline Age [years] & 26 \(\pm\) 6 & 19–36 \\ Body mass [kg] & 77.4 \(\pm\) 5.10 & 67.6–88.2 \\ Body hight [cm] & 181.6 \(\pm\) 4.52 & 174–191 \\ BMI [kg/m\({}^{2}\)] & 23.4 \(\pm\) 1.15 & 22–25.5 \\ FAT [\%] & 9.6 \(\pm\) 2.63 & 4–13.2 \\ FAT [kg] & 7.5 \(\pm\) 2.15 & 2.9–11 \\ FFM [kg] & 70.0 \(\pm\) 5.33 & 58.7–79.6 \\ MM [kg] & 66.6 \(\pm\) 5.08 & 55.8–75.7 \\ TBW [kg] & 47.8 \(\pm\) 3.20 & 43-53.5 \\ TBW [\%] & 61.7 \(\pm\) 2.24 & 58–68 \\ BM [kg] & 3.5 \(\pm\) 0.21 & 3.2–3.9 \\ SBP [mmHg] & 127 \(\pm\) 11 & 105–141 \\ DBP [mmHg] & 69 \(\pm\) 7 & 58–87 \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Characteristic of the subjects. Figure 3: Mean values of skin temperature changes in selected areas of the body after the PBC procedure compared to the baseline temperature. A comparative thermal analysis of the chosen areas allowed us to state that before the PBC procedure, the highest temperature was recorded in the central part of the body, i.e., in the upper and lower back (33.59 \(\pm\) 0.41 \({}^{\circ}\)C and 33.12 \(\pm\) 0.61 \({}^{\circ}\)C, respectively), as well as the chest (33.39 \(\pm\) 0.60 \({}^{\circ}\)C) and abdomen (33.59 \(\pm\) 0.41 \({}^{\circ}\)C). In contrast, the lowest temperature was recorded in the front areas of the knee joints (29.64 \(\pm\) 1.53 \({}^{\circ}\)C and 29.79 \(\pm\) 1.56 \({}^{\circ}\)C for the right and left knee joint, respectively; statistically significant difference at \(p\) < 0.01 with all of the analyzed areas) and the anterior thighs (30.92 \(\pm\) 0.72 \({}^{\circ}\)C and 30.98 \(\pm\) 0.70 \({}^{\circ}\)C for the right and left thigh, respectively; statistically significant difference at \(p\) < 0.05 with all of the analyzed areas). Immediately after the PBC procedure, a significant decrease in skin temperature was recorded in all analyzed areas (Table 2). The greatest differences were observed in the area of the thighs (a temperature drop on average by 11.02 \({}^{\circ}\)C and 10.97 \({}^{\circ}\)C for the anterior surfaces of the right and left thigh and by 9.96 \({}^{\circ}\)C and 10.14 \({}^{\circ}\)C for the posterior surfaces of the right and left thigh, respectively). The smallest temperature drop occurred in the areas of the upper and lower part of the back (on average by 6.18 \({}^{\circ}\)C and 6.70 \({}^{\circ}\)C, respectively) and in the area of the chest (on average by 6.80 \({}^{\circ}\)C).