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CALCIUM Β-HYDROXY-Β-METHYLBUTYRATE (CAHMB) benefits

KEY BENEFITS OF HMB

 

    • Supports healthy metabolic pathways
    • Supports muscle structure and function

    • Supports exercise performance
    • Supports healthy aging

ABOUT HMB

β-Hydroxy-β-Methylbutyric acid (HMB) is a metabolite of the amino acid L-leucine. HMB is converted into approx. 5% of dietary l-leucine.

 

In particular, HMB supports skeletal muscle function, particularly during recovery from muscle damage, maintaining muscle protein balance, and preventing age-related muscle loss.


HMB FULL BENEFITS

Exercise performance (ergogenic effects)

 

  • Supports protection from muscle damage and muscle protein degradation (muscle loss / sarcopenia) [1–12]

  • Supports muscle strength and mass [9–14]

  • Supports muscle structure and function [14]

  • Supports endurance performance [15]

  • Supports post-exercise recovery [6]

  • Supports mitochondrial function in muscles [16]

 

Metabolism

 

  • Supports healthy insulin sensitivity [17]

  • Downregulates fat accumulation and blood/liver lipid levels [17]

  • Upregulates adiponectin levels [18]

 

Signaling pathways

 

  • Upregulates peroxisome proliferator-activated receptor gamma coactivator-1 alpha (PGC-1α) [18]

  • Upregulates nuclear transcription factors of mitochondrial biogenesis (nuclear respiratory factor 1 [NRF1]) [18]

  • Downregulates proliferator-activated receptor gamma (PPARγ) [18]

  • Upregulates AMP-activated protein kinase (AMPK) signaling [18,19]

  • Upregulates SIRT1 signaling [19]

 

Complementary ingredients

 

  • Resveratrol in upregulating AMPK and SIRT1 [19]

  • May be additive with creatine for muscle performance [9]

β-hydroxy-β-methylbutyric acid CAN BE FOUND IN:

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REFERENCES

[1] A. P. Rossi et al., Drugs Aging. 34, 833–840 (2017).
[2] H. Wu et al., Arch. Gerontol. Geriatr. 61, 168–175 (2015).
[3] K. A. van Someren, A. J. Edwards, G. Howatson, Int. J. Sport Nutr. Exerc. Metab. 15, 413–424 (2005).
[4] A. E. Knitter, L. Panton, J. A. Rathmacher, A. Petersen, R. Sharp, J. Appl. Physiol. 89, 1340–1344 (2000).
[5] P. Ostaszewski et al., J. Anim. Physiol. Anim. Nutr. . 84, 1–8 (2000).
[6] J. M. Wilson et al., Br. J. Nutr. 110, 538–544 (2013).
[7] M. H. Rahimi, H. Mohammadi, H. Eshaghi, G. Askari, M. Miraghajani, J. Am. Coll. Nutr. 37, 640–649 (2018).
[8] D. J. Wilkinson et al., Clin. Nutr. (2017), doi:10.1016/j.clnu.2017.09.024.
[9] E. Jówko et al., Nutrition. 17, 558–566 (2001).
[10] S. Nissen et al., J. Appl. Physiol. 81, 2095–2104 (1996).
[11] L. B. Panton, J. A. Rathmacher, S. Baier, S. Nissen, Nutrition. 16, 734–739 (2000).
[12] J. M. Wilson et al., Eur. J. Appl. Physiol. 114, 1217–1227 (2014).
[13] S. L. Nissen, R. L. Sharp, J. Appl. Physiol. 94, 651–659 (2003).
[14] J. R. Stout et al., Exp. Gerontol. 48, 1303–1310 (2013).
[15] M. D. Vukovich, G. D. Dreifort, J. Strength Cond. Res. 15, 491–497 (2001).
[16] R. A. Standley et al., J. Appl. Physiol. 123, 1092–1100 (2017).
[17] M. H. Sharawy, M. S. El-Awady, N. Megahed, N. M. Gameil, Can. J. Physiol. Pharmacol. 94, 488–497 (2016).
[18] Y. Duan et al., Food Funct. 9, 4836–4846 (2018).
[19] A. Bruckbauer et al., Nutr. Metab. . 9, 77 (2012).