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- Supports healthy metabolic pathways
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Supports muscle structure and function
- Supports exercise performance
- Supports healthy aging
Supports muscle structure and function
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.
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]
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[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).
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