Yohimbe is an evergreen tree native to western Africa. It has a compound called yohimbine in its bark. The bark is used to make extracts, tablets, and capsules. In parts of Africa, tea made from yohimbe bark has been used as an aphrodisiac (to increase sexual desire). Yohimbe is used as a dietary testosterone supplement for impotence, athletic performance, weight loss, chest pain, high blood pressure, diabetic neuropathy, and more. Yohimbine hydrochloride, a standardized form of yohimbine, is available in the United States as a prescription drug for erectile dysfunction. This is a different product than dietary supplements made from the bark of the tree.

From nccih.nih.gov

Benefits

“Yohimbine supplementation appears to be suitable as a fat loss strategy in elite athletes.”

“A double-blind, partial crossover study on the therapeutic effect of yohimbine hydrochloride on erectile dysfunction was done in 82 sexually impotent patients. All patients underwent a multifactorial evaluation, including determination of penile brachial blood pressure index, cavernosography, sacral evoked response, testosterone and prolactin determination, Derogatis sexual dysfunction inventory and daytime arousal test. After 1 month of treatment with a maximum of 42.0 mg. oral yohimbine hydrochloride daily 14 per cent of the patients experienced restoration of full and sustained erections, 20 per cent reported a partial response to the therapy and 65 per cent reported no improvement. Three patients reported a positive placebo effect. Maximum effect takes 2 to 3 weeks to manifest itself. Yohimbine was active in some patients with arterial insufficiency and a unilateral sacral reflex arc lesion, and in 1 with low serum testosterone levels. The 34 per cent response is encouraging, particularly in a Veterans Administration population presenting with a high incidence of diabetes and vascular pathological conditions not found in regular office patients. Only few and benign side effects were recorded, which makes this medication worth an attempt, often as a first line of treatment even at a dose of 8 tablets.”

“A study was done to determine Yohimbine effects on blood pressure and plasma catecholamines in human hypertension. The design of the study involved the oral administration of 10 mg yohimbine, an alpha 2-adrenergic antagonist, to 25 healthy volunteers and 29 sex- and age-matched untreated hypertensive patients. Volunteers and patients were studied twice in random order, after placebo or yohimbine treatment, in supine and upright positions. Arterial pressure and heart rate were monitored by servoplethysmomanometry, and venous plasma catecholamines were determined by HPLC with electrochemical detection. Yohimbine induced a significant increase in diastolic pressure only in the hypertensive patients.”

References

https://www.ncbi.nlm.nih.gov/pubmed/17214405

https://www.ncbi.nlm.nih.gov/pubmed/2657105

https://www.ncbi.nlm.nih.gov/pubmed/7662240

Dosage

The usual recommended dose of purified yohimbine is 5 to 10 mg three times a day. (see this article on natural testosterone)

References

https://livertox.nih.gov/Yohimbine.htm

Side Effects

Side effects are usually mild and transient and are typical of alpha 2 adrenergic inhibition, including insomnia, anxiety, palpitations, chest pain, sweating, blurred vision and hypertension. Overdose can cause hypotension, tachycardia, seizures, paralysis and coma; deaths from overdose have been described.

References

https://livertox.nih.gov/Yohimbine.htm

From Wikipedia

Yohimbine (/joʊˈhɪmbiːn/)[2] is an indole alkaloid derived from the bark of the Pausinystalia yohimbe tree in Central Africa. It is a veterinary drug used to reverse sedation in dogs and deer. Yohimbine has been studied as a potential treatment for erectile dysfunction but there is insufficient evidence to rate its effectiveness.[3] Extracts from yohimbe have been marketed as dietary supplements for improving sexual function.

Yohimbine is a drug used in veterinary medicine to reverse the effects of xylazine in dogs and deer.[5]

Yohimbe extracts, which contain yohimbine, have been used in traditional medicine and marketed as dietary supplements.

Yohimbe (Pausinystalia johimbe) is a tree that grows in western and central Africa;[7] yohimbine was originally extracted from the bark of yohimbe in 1896 by Adolph Spiegel.[8] In 1943 the correct constitution of yohimbine was proposed by Witkop.[9] Fifteen years later, Van Tamelen used a 23-step synthesis to become the first person to achieve the synthesis of yohimbine.

-Wikipedia

The post Yohimbe appeared first on Supplement Science.

Vitamin D is a fat-soluble vitamin that plays a role in many important body functions. It is best known for working with calcium in your body to help build and maintain strong bones. Vitamin D is also involved in regulating the immune system and cells, where it may help prevent cancer.

Your body stores vitamin D and makes vitamin D when your skin is exposed to sunlight. Vitamin D is also found in some foods, mostly ones like milk that have been fortified with vitamin D. There are two forms of vitamin D: ergocalciferol (vitamin D2) and cholecalciferol (vitamin D3). Some research suggests that cholecalciferol is better at raising levels of vitamin D in the blood.

In children, a vitamin D deficiency can cause rickets, a disease that results in soft, weak bones. In adults, many people may not be getting enough vitamin D, especially those who live in northern areas (like the northern half of the U.S.) and the elderly. People with dark skin do not absorb sunlight as easily as those with light skin, so their risk of low vitamin D is even higher. One study suggests that three quarters of adults in the U.S. have low levels of vitamin D.

That’s important because researchers are beginning to find that low levels of vitamin D may be linked to other diseases, including breast and colon cancer, prostate cancer, high blood pressure, depression, and obesity. The evidence doesn’t prove that too little vitamin D causes these conditions, but that people with higher levels of vitamin D are less likely to get these diseases.

From umm.edu

Benefits of Vitamin D

“Vitamin D helps your body absorb and use calcium, which you need for strong bones. Getting enough vitamin D throughout your life is important, since most bone is formed when you are young. For post-menopausal women who are at higher risk of osteoporosis, taking vitamin D along with calcium supplements can reduce the rate of bone loss, help prevent osteoporosis, and may reduce the risk of fractures.”

“Vitamin D protects against rickets and osteomalacia, softening of the bones in adults. Seniors who live in northern areas, and people who do not get direct sunlight for at least 45 minutes per week, should make sure they get enough vitamin D through fortified milk and dairy products. Alternatively, they can take a vitamin D supplement or a multivitamin with vitamin D.”

“People who have low levels of vitamin D are at greater risk of falling, and studies have found that taking a vitamin D supplement (700 to 1000 IU daily) may reduce that risk. In seniors, vitamin D may reduce falls by 22%.”

“The four parathyroid glands are located in the neck. They make parathyroid hormone (PTH), which helps the body store and use calcium and phosphorus. Vitamin D is often used to treat disorders of the parathyroid gland.”

“In population studies, people with low levels of vitamin D seem to be at greater risk of developing high blood pressure compared to those with higher levels of vitamin D. However, there is no proof that low levels of vitamin D cause high blood pressure in healthy people.”

“There is some evidence that getting enough vitamin D may lower your risk of certain cancers, especially of the colon, breast, prostate, skin, and pancreas.”

“Seasonal Affective Disorder (SAD) is a type of depression that happens during the winter months when there’s not much sunlight. It is often treated with photo (light) therapy. A few studies suggest that the mood of people with SAD improves when they take vitamin D.”

“Population studies suggest that people who have lower levels of vitamin D are more likely to develop type 2 diabetes than people who have higher levels of vitamin D. One study found that giving infants doses of 2,000 IU per day of vitamin D during the first year of life may help protect them from developing type 1 diabetes when they are older.”

“Population studies suggest that people with low levels of vitamin D have a greater risk of developing heart disease, including heart attack, stroke, and heart failure compared to people with higher levels of vitamin D. Low levels of vitamin D may increase the risk of calcium build up in the arteries. Calcium build up is part of the plaque that forms in arteries when you have atherosclerosis and can lead to a heart attack or stroke.

However, one large clinical study found that taking 200 IU of vitamin D along with 500 mg of calcium twice per day did not reduce the risk of heart attack or stroke.”

“Scientists think vitamin D has immune boosting effects. Preliminary research suggests vitamin D supplementation may help prevent and treat respiratory infections.”

References

http://umm.edu/health/medical/altmed/supplement/vitamin-d

Sources of Vitamin D

There are two dietary forms of vitamin D:

• Cholecalciferol (D3)
• Ergocalciferol (D2)

Some studies suggest that cholecalciferol (vitamin D3) is better absorbed by the body than ergocaliciferol (vitamin D2). Both forms are naturally found in foods and are added to milk. Not all yogurt and cheese are fortified with vitamin D.

Your body makes vitamin D when your skin is exposed to the sun. The color of your skin affects the production of vitamin D. A fair-skinned person may need only about 45 minutes of sunlight a week to get enough vitamin D while a person with dark skin may need up to 3 hours.

In northern areas, it is hard to get enough vitamin D from sunlight during the winter, so people living there may need to take vitamin D supplements. In the U.S., people who live above a line running from Los Angeles to South Carolina may not get enough vitamin D in winter.

Vitamin D is included in many multivitamins. It can be found alone as softgel capsules, tablets, and liquid in over-the-counter strengths from 50 to 1,000 IU. Higher doses are also available, but it is best to ask your doctor to recommend the safest, most effective dose. For those who have trouble digesting fat, vitamin D injections are also available by prescription.

References

http://umm.edu/health/medical/altmed/supplement/vitamin-d

Dosage

Recommended dietary allowances for vitamin D are listed below. Seniors and people who do not get exposed to much sunlight may need to take supplements. Seniors may be at risk of developing vitamin D deficiency because, as we age, the body does not make as much vitamin D from sunlight, and it has a harder time converting vitamin D into a form it can use.

If you are concerned about your vitamin D levels, ask your doctor whether you should take a supplement, and how much.

Pediatric

• Infants 0 to 12 months: 400 IU (adequate intake)
• Children 1 to 18 years: 600 IU (recommended dietary allowance)

Adult

• 19 to 50 years: 600 IU (recommended dietary allowance)
• 70 years and older: 800 IU (recommended dietary allowance)
• Pregnant and breastfeeding females: 600 IU (recommended dietary allowance)

References

http://umm.edu/health/medical/altmed/supplement/vitamin-d

Precautions

Because of the potential for side effects and interactions with medications, you should take dietary supplements only under the supervision of a knowledgeable health care provider.

Taking too much vitamin D can cause several side effects. However, scientists disagree about how much is too much. The National Institutes of Health has set the maximum tolerable upper limit at:

1,000 IU daily for infants 0 to 6 months
1,500 IU daily for infants 6 months to 1 year
2,500 IU daily for children 1 to 3 years
3,000 IU daily for children 4 to 8 years
4,000 IU daily for anyone over 9.

Side effects may include:

Being very thirsty
Metal taste in mouth
Poor appetite
Weight loss
Bone pain
Tiredness
Sore eyes
Itchy skin
Vomiting
Diarrhea
Constipation
A frequent need to urinate
Muscle problems

You cannot get too much vitamin D from sunlight, and it would be very hard to get too much from food. Generally, too much vitamin D is a result of taking supplements in too high a dose.

People with the following conditions should be careful when considering taking vitamin D supplements:

• High blood calcium or phosphorus levels
• Heart problems
• Kidney disease
• Sarcoidosis
• Tuberculosis

References

http://umm.edu/health/medical/altmed/supplement/vitamin-d

From Wikipedia

Vitamin D refers to a group of fat-soluble secosteroids responsible for increasing intestinal absorption of calcium, iron, magnesium, phosphate, and zinc. In humans, the most important compounds in this group are vitamin D3 (also known as cholecalciferol) and vitamin D2 (ergocalciferol).[1] Cholecalciferol and ergocalciferol can be ingested from the diet and from supplements.[1][2][3] Very few foods contain vitamin D; synthesis of vitamin D (specifically cholecalciferol) in the skin is the major natural source of the vitamin. Dermal synthesis of vitamin D from cholesterol is dependent on sun exposure (specifically UVB radiation).

Vitamin D from the diet or dermal synthesis from sunlight is biologically inactive; activation requires enzymatic conversion (hydroxylation) in the liver and kidney. Evidence indicates the synthesis of vitamin D from sun exposure is regulated by a negative feedback loop that prevents toxicity, but because of uncertainty about the cancer risk from sunlight, no recommendations are issued by the Institute of Medicine (US) for the amount of sun exposure required to reach vitamin D requirements. Accordingly, the Dietary Reference Intake for vitamin D assumes no synthesis occurs and all of a person’s vitamin D is from food intake. As vitamin D is synthesized in adequate amounts by most mammals exposed to sunlight,[citation needed] it is not strictly a vitamin, and may be considered a hormone as its synthesis and activity occur in different locations.[misleading] Vitamin D has a significant role in calcium homeostasis and metabolism. Its discovery was due to effort to find the dietary substance lacking in rickets (the childhood form of osteomalacia).

-Wikipedia

The post Vitamin D appeared first on Supplement Science.

Vitamin C, also known as L-ascorbic acid, is a water-soluble vitamin that is naturally present in some foods, added to others, and available as a dietary supplement. Humans, unlike most animals, are unable to synthesize vitamin C endogenously, so it is an essential dietary component [1].

Vitamin C is required for the biosynthesis of collagen, L-carnitine, and certain neurotransmitters; vitamin C is also involved in protein metabolism [1,2]. Collagen is an essential component of connective tissue, which plays a vital role in wound healing. Vitamin C is also an important physiological antioxidant [3] and has been shown to regenerate other antioxidants within the body, including alpha-tocopherol (vitamin E) [4]. Ongoing research is examining whether vitamin C, by limiting the damaging effects of free radicals through its antioxidant activity, might help prevent or delay the development of certain cancers, cardiovascular disease, and other diseases in which oxidative stress plays a causal role. In addition to its biosynthetic and antioxidant functions, vitamin C plays an important role in immune function [4] and improves the absorption of nonheme iron [5], the form of iron present in plant-based foods. Insufficient vitamin C intake causes scurvy, which is characterized by fatigue or lassitude, widespread connective tissue weakness, and capillary fragility [1,2,4,6-9].

From ods.od.nih.gov

Sources of Vitamin C

Food

Fruits and vegetables are the best sources of vitamin C (see Table 2) [12]. Citrus fruits, tomatoes and tomato juice, and potatoes are major contributors of vitamin C to the American diet [8]. Other good food sources include red and green peppers, kiwifruit, broccoli, strawberries, Brussels sprouts, and cantaloupe (see Table 2) [8,12]. Although vitamin C is not naturally present in grains, it is added to some fortified breakfast cereals. The vitamin C content of food may be reduced by prolonged storage and by cooking because ascorbic acid is water soluble and is destroyed by heat [6,8]. Steaming or microwaving may lessen cooking losses. Fortunately, many of the best food sources of vitamin C, such as fruits and vegetables, are usually consumed raw. Consuming five varied servings of fruits and vegetables a day can provide more than 200 mg of vitamin C.

Dietary supplements

Supplements typically contain vitamin C in the form of ascorbic acid, which has equivalent bioavailability to that of naturally occurring ascorbic acid in foods, such as orange juice and broccoli [13-15]. Other forms of vitamin C supplements include sodium ascorbate; calcium ascorbate; other mineral ascorbates; ascorbic acid with bioflavonoids; and combination products, such as Ester-C®, which contains calcium ascorbate, dehydroascorbate, calcium threonate, xylonate and lyxonate [16].

References

https://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/

Benefits

“Epidemiologic evidence suggests that higher consumption of fruits and vegetables is associated with lower risk of most types of cancer, perhaps, in part, due to their high vitamin C content [1,2]. Vitamin C can limit the formation of carcinogens, such as nitrosamines [2,28], in vivo; modulate immune response [2,4]; and, through its antioxidant function, possibly attenuate oxidative damage that can lead to cancer.

Most case-control studies have found an inverse association between dietary vitamin C intake and cancers of the lung, breast, colon or rectum, stomach, oral cavity, larynx or pharynx, and esophagus [2,4]. Plasma concentrations of vitamin C are also lower in people with cancer than controls.”

“During the 1970s, studies by Cameron, Campbell, and Pauling suggested that high-dose vitamin C has beneficial effects on quality of life and survival time in patients with terminal cancer [42,43].”

“A prospective study in 20,649 British adults found that those in the top quartile of baseline plasma vitamin C concentrations had a 42% lower risk of stroke than those in the bottom quartile [59]. In male physicians participating in the Physicians’ Health Study, use of vitamin C supplements for a mean of 5.5 years was not associated with a significant decrease in total cardiovascular disease mortality or coronary heart disease mortality [60].”

“In the 1970s Linus Pauling suggested that vitamin C could successfully treat and/or prevent the common cold [78]. Results of subsequent controlled studies have been inconsistent, resulting in confusion and controversy, although public interest in the subject remains high [79,80].”

References

https://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/

Recommended Dosage

Intake recommendations for vitamin C and other nutrients are provided in the Dietary Reference Intakes (DRIs) developed by the Food and Nutrition Board (FNB) at the Institute of Medicine (IOM) of the National Academies (formerly National Academy of Sciences). DRI is the general term for a set of reference values used for planning and assessing nutrient intakes of healthy people. These values, which vary by age and gender, include:

• Recommended Dietary Allowance (RDA): average daily level of intake sufficient to meet the nutrient requirements of nearly all (97%–98%) healthy individuals.
• Adequate Intake (AI): established when evidence is insufficient to develop an RDA and is set at a level assumed to ensure nutritional adequacy.
• Tolerable Upper Intake Level (UL): maximum daily intake unlikely to cause adverse health effects.

Table 1 lists the current RDAs for vitamin C. The RDAs for vitamin C are based on its known physiological and antioxidant functions in white blood cells and are much higher than the amount required for protection from deficiency. For infants from birth to 12 months, the FNB established an AI for vitamin C that is equivalent to the mean intake of vitamin C in healthy, breastfed infants.

References

https://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/

Side Effects

“Vitamin C has low toxicity and is not believed to cause serious adverse effects at high intakes [8]. The most common complaints are diarrhea, nausea, abdominal cramps, and other gastrointestinal disturbances due to the osmotic effect of unabsorbed vitamin C in the gastrointestinal tract [4,8].”

“Due to the enhancement of nonheme iron absorption by vitamin C, a theoretical concern is that high vitamin C intakes might cause excess iron absorption. In healthy individuals, this does not appear to be a concern [8]. However, in individuals with hereditary hemochromatosis, chronic consumption of high doses of vitamin C could exacerbate iron overload and result in tissue damage [4,8].”

References

https://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/

From Wikipedia

Vitamin C, also known as ascorbic acid and L-ascorbic acid, is a vitamin found in food and used as a dietary supplement. As a supplement it is used to treat and prevent scurvy.[1] Evidence does not support use in the general population for the prevention of the common cold.[2][3] It may be taken by mouth or used by injection.[1]

It is generally well tolerated.[1] Large doses may cause gastrointestinal upset, headache, trouble sleeping, and flushing of the skin.[3][1] Normal doses are safe during pregnancy.[4] Vitamin C is an essential nutrient involved in the repair of tissue.[1] Foods that contain vitamin C include citrus fruit, tomatoes, and potatoes.[2]

Vitamin C was discovered in 1912, isolated in 1928, and first made in 1933.[5] It is on the World Health Organization’s List of Essential Medicines, the most effective and safe medicines needed in a health system.[6] Vitamin C is available as a generic medication and over the counter.[1] The wholesale cost in the developing world is about 0.19 to 0.54 USD per month.[7] In some countries ascorbic acid may be added to foods such as breakfast cereal.[2]

-Wikipedia

The post Vitamin C appeared first on Supplement Science.

Valerian is a botanical extract derived from the roots of Valeriana officinalis, which is widely used in herbal medicine for insomnia, anxiety and digestive and urinary problems. Valerian has been linked to rare instances of clinically apparent liver injury.

Valerian (va ler’ ee an) is the common name of the plant genus Valeriana, several species of which are used in herbal medicine, most typically Valeriana officinalis. Valerian has been used for centuries in Europe, usually for digestive and urinary problems. The name valerian derives from the Latin word valere, which means “to be in good health.” Valerian is claimed to have sedative, hypnotic, anxiolytic, anticonvulsant, antispasmotic and antidepressant activities. Presently, it is used most commonly as a sleeping aid and for therapy of stress. The basis for its sedative effects is believed to be valepotriates (which are terpene alcohols) and volatile oils (including monoterpenes and sesquiterpenes). Components of valerian are believed to interact with the gamma amino butyric acid (GABA) receptor in a manner similar to the benzodiazepines. The typical dosage of valerian is 300 to 600 mg at bedtime for sleep or taken 3 times daily for stress. Valerian is found in many relaxation drinks. Valerian has few side effects, which are mostly mild and transient and include sedation, dizziness and withdrawal symptoms on stopping.

From livertox.nlm.nih.gov

Available Forms

The root of the plant is used as medicine and is pressed into fresh juice or freeze-dried to form powder.

Valerian fluid extracts and tinctures are sold in alcohol or alcohol-free (glycerite) bases. Powdered valerian is available in capsule and tablet form, and as a tea.

Valerian root has a sharp odor. It is often combined with other calming herbs, including passionflower (Passiflora incarnata), hops (Humulus lupulus), lemon balm (Melissa officinalis), skullcap (Scutellaria lateriflora), and kava (Piper methysticum) to mask the scent. However, kava has been associated with liver damage, so avoid it.

References

http://umm.edu/health/medical/altmed/herb/valerian

Benefits

“Valerian has been used medicinally since the times of early Greece and Rome; Hippocrates wrote about its uses. Historically, valerian was used to treat nervousness, trembling, headaches, and heart palpitations.”

“Today, valerian is used as a dietary supplement for insomnia, anxiety, and other conditions such as depression and menopause symptoms.”

“The roots and rhizomes (underground stems) of valerian are used to make capsules, tablets, and liquid extracts, as well as teas.”

Valerian is a popular alternative to prescription medications for sleep problems because it is considered to be both safe and gentle. Some studies show that it helps people fall asleep faster and feel that they have a better quality of sleep.”

“One of the best designed studies found that valerian was no more effective than placebo for 14 days, but by 28 days valerian greatly improved sleep for those who were taking it. Some researchers now think you may need to take valerian for a few weeks before it begins to work. However, in another study, valerian was more effective than placebo almost immediately.”

“One of the best designed studies found that valerian was no more effective than placebo for 14 days, but by 28 days valerian greatly improved sleep for those who were taking it. Some researchers now think you may need to take valerian for a few weeks before it begins to work. However, in another study, valerian was more effective than placebo almost immediately.”

“Valerian is often combined with other sedating herbs, such as hops (Humulus lupulus) and lemon balm (Melissa officianalis), to treat insomnia. In one study of postmenopausal women, a combination of valerian and lemon balm helped reduce symptoms of insomnia.”

References

https://nccih.nih.gov/health/valerian

http://umm.edu/health/medical/altmed/herb/valerian

Dosage

Valerian is often standardized to contain 0.3 to 0.8% valerenic or valeric acid, although researchers aren’t sure that these are the active ingredients.

“Don’t give valerian to a child without first talking to your doctor”

“For insomnia, valerian may be taken 1 to 2 hours before bedtime, or up to 3 times in the course of the day, with the last dose near bedtime. It may take a few weeks before the effects are felt.

• Tea: Pour 1 cup boiling water over 1 teaspoonful (2 to 3 g) of dried root, steep 5 to 10 minutes.
• Tincture (1:5): 1 to 1 1/2 tsp (4 to 6 mL)
• Fluid extract (1:1): 1/2 to 1 tsp (1 to 2 mL)
• Dry powdered extract (4:1): 250 to 600 mg
• For anxiety, 120 to 200 mg, 3 to 4 times per day

Once sleep improves, keep taking valerian for 2 to 6 weeks.”

References

http://umm.edu/health/medical/altmed/herb/valerian

Safety Issues

“Studies suggest that valerian is generally safe for use by most healthy adults for short periods of time.”

“Few side effects have been reported in studies of valerian. Those that have occurred include headache, dizziness, itching, and digestive disturbances.”

“Because it is possible (though not proven) that valerian might have a sleep-inducing effect, it should not be taken along with alcohol or sedatives.”

References

https://nccih.nih.gov/health/valerian

From Wikipedia

“Valerian (Valeriana officinalis, Caprifoliaceae) is a perennial flowering plant, with heads of sweetly scented pink or white flowers that bloom in the summer and can reach a height of 5 feet. Valerian flower extracts were used as a perfume in the 16th century.

Native to Europe and parts of Asia, valerian has been introduced into North America. The flowers are frequently visited by many fly species, especially hoverflies of the genus Eristalis.[1] It is consumed as food by the larvae of some Lepidoptera (butterfly and moth) species including the grey pug.

Other names used for this plant include garden valerian (to distinguish it from other Valeriana species), garden heliotrope (although not related to Heliotropium), and all-heal (which is also used for plants in the genus Stachys). Red valerian, often grown in gardens, is also sometimes referred to as “valerian”, but is a different species (Centranthus ruber) from the same family and not very closely related.

Crude extract of valerian root is sold as a dietary supplement in the form of capsules. Valerian root may have sedative and anxiolytic effects.”

-Wikipedia

The post Valerian appeared first on Supplement Science.

Tribulus terrestris is a component of several testosterone boosting supplements that are available over-the-counter and widely recommended, generally as enhancers of human vitality. TT is touted as a testosterone booster and remedy for impaired erectile function; therefore, it is targeted at physically active men, including male athletes. Based on the scientific literature describing the results of clinical trials, this review attempted to verify information on marketing TT with particular reference to the needs of athletes. It was found that there are few reliable data on the usefulness of TT in competitive sport. In humans, a TT extract used alone without additional components does not improve androgenic status or physical performance among athletes. The results of a few studies have showed that the combination of TT with other pharmacological components increases testosterone levels, but it was not discovered which components of the mixture contributed to that effect. TT contains several organic compounds including alkaloids and steroidal glycosides, of which pharmacological action in humans is not completely explained. One anti-doping study reported an incident with a TT supplement contaminated by a banned steroid. Toxicological studies regarding TT have been carried out on animals only, however, one accidental poisoning of a man was described. The Australian Institute of Sport does not recommend athletes’ usage of TT. So far, the published data concerning TT do not provide strong evidence for either usefulness or safe usage in sport.

From ncbi.nlm.nih.gov

Benefits

“First scientific reports about beneficial effects resulting from the use of TT were provided by researchers of the Bulgarian Pharmaceutical Group. They stated that TT extracts increased libido, blood testosterone and spermatogenesis, and improved the male sexual function.”

“Tribulus terrestris is an herbal nutritional supplement that is promoted to produce large gains in strength and lean muscle mass in 5-28 days.”

“Tribulus terrestris is an herbal nutritional sup-plement that is claimed to have performanceenhancing capabilities that has ensured thesuccess of many top Bulgarian weightlifters.”

“It has been sug-gested that when T. terrestris is used in combination withan effective training program and a high protein diet, itis possible to gain several pounds of lean muscle mass inthe first 3–4 weeks (15).”

“Administration of cadmium (Cd) significantly increased the peroxidation markers such as malondialdehyde and protein carbonyls along with significant decrease in antioxidant markers such as super oxide dismutase and reduced glutathione in liver and kidney tissues. Coadministration of ethonolic extract of T. terrestris or vitamin E along with Cd significantly reversed the Cd induced changes along with significant reduction in Cd load.”

“T. terrestris has potassium and fair amoung of nitrates, and these two ions are very important tin their function from the point of view of diuresis.”

References

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4120469/

https://www.ncbi.nlm.nih.gov/pubmed/17530942

http://www.academia.edu/23105718/

https://www.ncbi.nlm.nih.gov/pubmed/22670477

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3331096/pdf/ASL-17-144.pdf

Side Effects

“Studies on TT toxicity have been conducted only among animals. Arcasoy et al. (1998) established for mice that the dose corresponding LD 50 amounts to 813 mg/kg. Symptoms of severe damage of cardiac muscle, liver and kidney were noted in native goats and sheep when their daily meals contained 80% fresh plants (Aslani et al., 2003; Aslani et al., 2004).”

References

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4120469/

From Wikipedia

Tribulus terrestris is an annual plant in the caltrop family (Zygophyllaceae) widely distributed around the world, that is adapted to grow in dry climate locations in which few other plants can survive.^[2]

It is an invasive species in North America.^[2] Like many weedy species, this plant has many common names, including goat’s-head,^[1]bindii,^[3] bullhead, burra gokharu, Bhakhdi, caltrop,^[1] small caltrops,^[4] cat’s-head,^[1][3] devil’s eyelashes,^[5] devil’s-thorn,^[1][5]devil’s-weed,^[1] puncture vine,^[2] puncturevine,^[1][6] and tackweed.^[7]

Some body builders use T. terrestris extract as a dietary supplement with the belief that it increases testosterone levels. The belief was popularized by the American bodybuilder Jeffrey Petermann in the early 1970s. However, T. terrestris has failed to increase testosterone levels in controlled studies.^[17][18][19] It has also failed to demonstrate strength-enhancing properties,^[20] a finding indicating that the purported anabolic steroid effects of Tribulus terrestris are untrue.

–Wikipedia

The post Tribulus appeared first on Supplement Science.

Acesulfame-K – also known as Sunette, Sweet One, Sweet ‘n Safe. Acesulfame-K was discovered in 1967 and is 150-200 times sweeter than sugar. Acesulfame-K is a highly stable, crystalline sweetener with a chemical structure is similar to saccharin.

Acesulfame-K is usually used in combination with aspartame or other sweeteners because it has a synergistic effect to enhance and sustain the sweet taste of foods and beverages. It is heat stable so it can be used in baked products. It does not provide calories since the body does not metabolize it and it is excreted in the urine without being changed.

Acesulfame-K is found in many foods, including chewing gum, desserts, alcoholic beverages, syrups, candies, sauces, and yogurt. It is found in Hershey’s Lite Syrup and Fat Free Dutch Chocolate Hot Cocoa, Trident gum and sugar free Jell-O.

It was approved for use by the FDA in 1988 and has been evaluated 8 times since for safety. It does not have to carry any warnings on the products it is in.

Acesulfame—k (Fig. 1b) has been developed as sweetener by Hoechst (Clauss and Jensen 1970). This high intensity sweetener is potassium salt of 6-methyl-123-axathiazine-4(3H)-one 2,2-dioxide with molecular formulaC₄H₄KNO₄S and molecular weight of 201.24. It is a white crystalline powder, approximately 120 times sweeter than sucrose and has high water solubility (Rymon Lipinski 1991).

Acesulfame—k is heat stable, so can be used in cooking and baking (Nabors 2002). It may have a bitter after taste when used alone to sweeten food or beverage (Horne et al. 2002) Ace-k is often blended with other sweetener (usually sucralose or aspartame) whereby each sweetener masks the other’s after taste and exhibit a synergistic effects by which the blend is sweeter than its components.

From chemistry.elmhurst.edu & ncbi.nlm.nih.gov

Benefits

“Some people choose to limit their food energy intake by replacing high energy sugar or corn syrup with other sweeteners having little or no food energy (sugar substitutes). This allows them to eat the same foods they normally would, while allowing them to lose weight and avoid other problems associated with excessive calorie intake.”

“Although liquid preparations are particularly suitable for children, many contain sucrose which encourages dental decay. Unlike sugar , sugar substitutes are not fermented by the microflora of the dental plaque. In view of this harmful effect, doctors have been recommended to prescribe sugar-free (having sugar substitutes) medicines whenever possible.”

“People with diabetes have difficulty in regulating their blood sugar levels. By limiting their sugar intake by substituting sugar with artificial sweeteners, they can enjoy a varied diet also, some sugar substitutes do release energy, but are metabolized more slowly, allowing blood sugar levels to remain more stable over time.”

“Individuals with reactive hypoglycemia will produce an excess of insulin after quickly absorbing glucose into the bloodstream. This causes their blood glucose levels to fall below the amount needed for physiological function. As a result, like diabetics, they must avoid intake of high-glycemic foods like white bread, and often choose artificial sweeteners as an alternative.”

References

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3198517/

From Wikipedia

Acesulfame potassium (ace-SUHL-faym), also known as acesulfame K (K is the symbol for potassium) or Ace K, is a calorie-free sugar substitute (artificial sweetener), and marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number (additive code) E950.^[1] It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG (now Nutrinova).^[2] In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1,2,3-oxathiazine-4(3H)-one 2,2-dioxide. It is a white crystalline powder with molecular formula C₄H₄KNO₄S and a molecular weight of 201.24 g/mol.^[3]

Acesulfame K is 200 times sweeter than sucrose (common sugar), as sweet as aspartame, about 2/3 as sweet as saccharin, and 1/3 as sweet as sucralose. Like saccharin, it has a slightly bitter aftertaste, especially at high concentrations. Kraft Foods patented the use of sodium ferulate to mask acesulfame’s aftertaste.^[4] Acesulfame K is often blended with other sweeteners (usually sucralose or aspartame). These blends are reputed^{[by whom?]} to give a more sucrose-like taste whereby each sweetener masks the other’s aftertaste, or exhibits a synergistic effect by which the blend is sweeter than its components. Acesulfame potassium has a smaller particle size than sucrose, allowing for its mixtures with other sweeteners to be more uniform.^[5]

–Wikipedia

The post Acesulfame Potassium appeared first on Supplement Science.

From pubchem.ncbi.nlm.nih.gov

Benefits

“Early evidence shows that applying a gel containing resveratrol to the face might reduce the severity of acne.”

“Early research suggests that taking a combination product containing resveratrol, vitamin C, zinc, and flavonoids slightly reduces coughing and mucus production in people with COPD.”

“Some research suggests that taking 5 mg of resveratrol twice daily for 4 weeks does not affect insulin levels in people with diabetes. However, other evidence shows that taking a specific product that contains resveratrol (Biofort) daily for 3 months reduces blood sugar, blood pressure and fat levels in the blood.”

“Resveratrol might expand blood vessels and reduce the activity of cells important in blood clotting. Some research suggests that resveratrol has weak estrogen (a female hormone) effects. It may also decrease pain and swelling (inflammation).”

References

https://medlineplus.gov/druginfo/natural/307.html

Safety Concerns

“Resveratrol is LIKELY SAFE when used in the amounts found in foods, and when taken by mouth in doses up to 250 mg daily for up to 3 months. Higher doses of up to 900 mg have been taken for up to 2 days. Resveratrol has also been applied to the skin safely for up to 30 days.”

“Resveratrol is LIKELY SAFE when used in amounts found in some foods. However, during pregnancy and breast-feeding, the source of resveratrol is important. Resveratrol is found in grape skins, grape juice, wine, and other food sources. Wine should not be used as a source of resveratrol during pregnancy and breast-feeding.”

“Resveratrol might slow blood clotting. In theory, resveratrol might increase the risk of bleeding in people with bleeding disorders.”

“Resveratrol might act like estrogen. If you have any condition that might be made worse by exposure to estrogen, don”t use resveratrol.”

References

https://medlineplus.gov/druginfo/natural/307.html

From Wikipedia

Resveratrol (3,5,4′-trihydroxy-trans-stilbene) is a stilbenoid, a type of natural phenol, and a phytoalexin produced by several plants in response to injury or when the plant is under attack by pathogens such as bacteria or fungi.^[5][6] Sources of resveratrol in food include the skin of grapes, blueberries, raspberries, mulberries,^[7] lingonberry^[8] and senna.

Although it is used as a dietary supplement, there is no clear evidence that consuming resveratrol affects life expectancy or human health.^[9][10].

–Wikipedia

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Milk thistle (Silybum marianum) has been used for 2,000 years as an herbal remedy for a variety of ailments, particularly liver, kidney, and gall bladder problems. Several scientific studies suggest that substances in milk thistle (especially a flavonoid called silymarin) protect the liver from toxins, including certain drugs, such as acetaminophen (Tylenol), which can cause liver damage in high doses. Silymarin has antioxidant and anti-inflammatory properties. And it may help the liver repair itself by growing new cells.

Milk thistle is native to the Mediterranean region. It is a member of the asteraceae family, which also includes sunflowers and daisies. It is now found throughout the world. This stout thistle usually grows in dry, sunny areas. Spiny stems branch at the top and reach heights of 5 to 10 feet. The leaves are wide with white blotches or veins. Milk thistle gets its name from the milky white sap that comes from the leaves when they are crushed. The flowers are red purple. The small, hard-skinned fruit is brown, spotted, and shiny. Milk thistle spreads quickly (it is considered a weed in some parts of the world), and it matures in less than a year.

The active ingredient — the one that protects the liver — in milk thistle is known as silymarin, a chemical extracted from the seeds. Silymarin is actually a group of flavonoids (silibinin, silidianin, and silicristin), which are thought to help repair liver cells damaged by alcohol and other toxic substances. Silymarin also protects new liver cells from being destroyed by these same toxins. It reduces inflammation (which is why it is often suggested for people with liver inflammation or hepatitis) and is a strong antioxidant.

Most milk thistle products are standardized preparations made from the seeds of the plant, to contain 70 to 80% of silymarin.

From umm.edu

Benefits of Milk Thistle

“Milk thistle is often suggested as a treatment for alcoholic hepatitis and alcoholic cirrhosis. Most studies show milk thistle improves liver function and increases survival in people with cirrhosis or chronic hepatitis.”

“Milk thistle is widely used in the treatment of viral hepatitis (particularly hepatitis C).”

“Based on traditional use, milk thistle has been used as an emergency antidote for poisoning by death cap mushroom (Amanita phalloides). Animal studies have found that milk thistle extract completely counteracts the toxic effects of the mushroom when given within 10 minutes of ingestion. If given within 24 hours, it significantly reduces the risk of liver damage and death.”

“Early laboratory studies suggest that silymarin and other active substances in milk thistle may have anti-cancer effects. These substances appear to:

– Stop cancer cells from dividing and reproducing
– Shorten the lifespan of cancer cells
– Reduce blood supply to tumors
Some studies suggest silymarin may favorably supplement sunscreen protection and may help reduce the risk of skin cancer. Other studies suggest milk thistle acts synergistically with chemotherapy.”

References

http://umm.edu/health/medical/altmed/herb/milk-thistle

Available Forms

Capsules of standardized dried herb (each capsule contains about 120 to 140 mg of silymarin)
– Liquid extract
– Tincture
– Silymarin phosphatidylcholine complex
A few studies show that a silymarin-phosphatidylcholine complex may be absorbed more easily than regular standardized milk thistle. Phosphatidylcholine is a key element in cell membranes. It helps silymarin attach easily to cell membranes, which may keep toxins from getting inside liver cells. People who have alcohol-related liver disease should avoid alcohol extracts.

References

http://umm.edu/health/medical/altmed/herb/milk-thistle

Precautions

The use of herbs is a time-honored approach to strengthening the body and treating disease. Herbs, however, can trigger side effects, and can interact with other herbs, supplements, or medications. For these reasons, you should take herbs with care, under the supervision of a health care practitioner.

Milk thistle is generally regarded as safe. Side effects are usually mild and may involve:

– Stomach upset
– Diarrhea
– Nausea and vomiting
– Rash (from touching milk thistle plants)
– Milk thistle should not be used by pregnant or breastfeeding women.

People with a history of hormone-related cancers, including breast, uterine, and prostate cancer, should not take milk thistle.

Do not take milk thistle if you are allergic to ragweed, chrysanthemums, marigolds, chamomile, yarrow, or daisies.

References

http://umm.edu/health/medical/altmed/herb/milk-thistle

From Wikipedia

Silybum marianum has other common names include cardus marianus, milk thistle,^[1] blessed milkthistle,^[2] Marian thistle, Mary thistle, Saint Mary’s thistle, Mediterranean milk thistle, variegated thistle and Scotch thistle. This species is an annual or biennial plant of the Asteraceae family. This fairly typical thistle has red to purple flowers and shiny pale green leaves with white veins. Originally a native of Southern Europe through to Asia, it is now found throughout the world.

Traditional milk thistle extract is made from the seeds, which contain approximately 4–6% silymarin.^[7] The extract consists of about 65–80% silymarin (a flavonolignan complex) and 20–35% fatty acids, including linoleic acid.^[8] Silymarin is a complex mixture of polyphenolic molecules, including seven closely related flavonolignans (silybin A, silybin B, isosilybin A, isosilybin B, silychristin, isosilychristin, silydianin) and one flavonoid (taxifolin).^[8] Silibinin, a semipurified fraction of silymarin, is primarily a mixture of 2 diastereoisomers, silybin A and silybin B, in a roughly 1:1 ratio.^[8][9]

–Wikipedia

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Magnesium, an abundant mineral in the body, is naturally present in many foods, added to other food products, available as a dietary supplement, and present in some medicines (such as antacids and laxatives). Magnesium is a cofactor in more than 300 enzyme systems that regulate diverse biochemical reactions in the body, including protein synthesis, muscle and nerve function, blood glucose control, and blood pressure regulation [1-3]. Magnesium is required for energy production, oxidative phosphorylation, and glycolysis. It contributes to the structural development of bone and is required for the synthesis of DNA, RNA, and the antioxidant glutathione. Magnesium also plays a role in the active transport of calcium and potassium ions across cell membranes, a process that is important to nerve impulse conduction, muscle contraction, and normal heart rhythm [3].

From ods.od.nih.gov

Sources of Magnesium

Food

Magnesium is widely distributed in plant and animal foods and in beverages. Green leafy vegetables, such as spinach, legumes, nuts, seeds, and whole grains, are good sources [1,3]. In general, foods containing dietary fiber provide magnesium. Magnesium is also added to some breakfast cereals and other fortified foods. Some types of food processing, such as refining grains in ways that remove the nutrient-rich germ and bran, lower magnesium content substantially [1]. Selected food sources of magnesium are listed in Table 2.

Tap, mineral, and bottled waters can also be sources of magnesium, but the amount of magnesium in water varies by source and brand (ranging from 1 mg/L to more than 120 mg/L) [8].

Approximately 30% to 40% of the dietary magnesium consumed is typically absorbed by the body [2,9].

Dietary supplements

Magnesium supplements are available in a variety of forms, including magnesium oxide, citrate, and chloride [2,3]. The Supplement Facts panel on a dietary supplement label declares the amount of elemental magnesium in the product, not the weight of the entire magnesium-containing compound.

Absorption of magnesium from different kinds of magnesium supplements varies. Forms of magnesium that dissolve well in liquid are more completely absorbed in the gut than less soluble forms [2,11]. Small studies have found that magnesium in the aspartate, citrate, lactate, and chloride forms is absorbed more completely and is more bioavailable than magnesium oxide and magnesium sulfate [11-15]. One study found that very high doses of zinc from supplements (142 mg/day) can interfere with magnesium absorption and disrupt the magnesium balance in the body [16].

References

https://ods.od.nih.gov/factsheets/Magnesium-HealthProfessional/

Recommended Intakes

Intake recommendations for magnesium and other nutrients are provided in the Dietary Reference Intakes (DRIs) developed by the Food and Nutrition Board (FNB) at the Institute of Medicine of the National Academies (formerly National Academy of Sciences) [1]. DRI is the general term for a set of reference values used to plan and assess nutrient intakes of healthy people. These values, which vary by age and sex, include:

Recommended Dietary Allowance (RDA): average daily level of intake sufficient to meet the nutrient requirements of nearly all (97%–98%) healthy individuals.
Adequate Intake (AI): established when evidence is insufficient to develop an RDA and is set at a level assumed to ensure nutritional adequacy.
Estimated Average Requirement (EAR): average daily level of intake estimated to meet the requirements of 50% of healthy individuals. It is usually used to assess the adequacy of nutrient intakes in population groups but not individuals.
Tolerable Upper Intake Level (UL): maximum daily intake unlikely to cause adverse health effects.
Table 1 lists the current RDAs for magnesium [1]. For infants from birth to 12 months, the FNB established an AI for magnesium that is equivalent to the mean intake of magnesium in healthy, breastfed infants, with added solid foods for ages 7–12 months.

References

https://ods.od.nih.gov/factsheets/Magnesium-HealthProfessional/

Available Forms

Magnesium is available in many forms. Recommended forms include magnesium citrate, magnesium gluconate, and magnesium lactate, all of which are more easily absorbed into the body than other forms. Time release preparations may improve absorption.

Other familiar sources are magnesium hydroxide (often used as a laxative or antacid) and magnesium sulfate (generally used orally as a laxative or in multivitamins, or added to a bath). Some magnesium, such as Epsom salts, can be absorbed through the skin. Preliminary research suggests Epsom salts can relieve swelling, inflammation, and ease muscle aches and pains.

References

http://umm.edu/health/medical/altmed/supplement/magnesium

Benefits of Magnesium Supplements

“Several studies show that intravenous (IV) magnesium and magnesium inhaled through a nebulizer can help treat acute attacks of asthma in adults and children, 6 to 18 years of age.”

“Inadequate magnesium appears to reduce serotonin levels, and antidepressants have been shown to raise brain magnesium. One study found that magnesium was as effective as tricyclic antidepressants in treating depression among people with diabetes.”

“People who have type 2 diabetes often have low blood levels of magnesium. A large clinical study of more than 2,000 people found that getting more magnesium in the diet may help protect against type 2 diabetes. Some studies suggest that taking magnesium supplements may help blood sugar control and insulin sensitivity in people with diabetes or prediabetes.”

“A preliminary clinical study of 24 people with fibromyalgia found that a proprietary tablet containing both malic acid and magnesium improved pain and tenderness associated with fibromyalgia when taken for at least 2 months.”

“One study suggests that taking magnesium may prevent temporary or permanent hearing loss due to very loud noise.”

References

http://umm.edu/health/medical/altmed/supplement/magnesium

Side Effects

“Too much magnesium from food does not pose a health risk in healthy individuals because the kidneys eliminate excess amounts in the urine. However, high doses of magnesium from dietary supplements or medications often result in diarrhea that can be accompanied by nausea and abdominal cramping.”

“Very large doses of magnesium-containing laxatives and antacids (typically providing more than 5,000 mg/day magnesium) have been associated with magnesium toxicity, including fatal hypermagnesemia in a 28-month-old boy and an elderly man [58]. Symptoms of magnesium toxicity, which usually develop after serum concentrations exceed 1.74–2.61 mmol/L, can include hypotension, nausea, vomiting, facial flushing, retention of urine, ileus, depression, and lethargy before progressing to muscle weakness, difficulty breathing, extreme hypotension, irregular heartbeat, and cardiac arrest.”

References

https://ods.od.nih.gov/factsheets/Magnesium-HealthProfessional/

From Wikipedia

Magnesium is a chemical element with symbol Mg and atomic number 12. It is a shiny gray solid which bears a close physical resemblance to the other five elements in the second column (Group 2, or alkaline earth metals) of the periodic table: all Group 2 elements have the same electron configuration in the outer electron shell and a similar crystal structure.

Magnesium is the eleventh most abundant element by mass in the human body and is essential to all cells and some 300 enzymes.^[9] Magnesium ions interact with polyphosphate compounds such as ATP, DNA, and RNA. Hundreds of enzymes require magnesium ions to function. Magnesium compounds are used medicinally as common laxatives, antacids (e.g., milk of magnesia), and to stabilize abnormal nerve excitation or blood vessel spasm in such conditions as eclampsia.^[9]

–Wikipedia

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Leucine is one of nine essential amino acids in humans (provided by food), Leucine is important for protein synthesis and many metabolic functions. Leucine contributes to regulation of blood-sugar levels; growth and repair of muscle and bone tissue; growth hormone production; and wound healing. Leucine also prevents breakdown of muscle proteins after trauma or severe stress and may be beneficial for individuals with phenylketonuria. Leucine is available in many foods and deficiency is rare. (NCI04)

From NCIt

Benefits of L-Leucine

“BCAA, particularly leucine, stimulate protein synthesis, increase reutilization of amino acids in many organs and reduce protein breakdown. Furthermore, leucine can be an important source of calories, and is superior as fuel to the ubiquitous intravenous glucose (dextrose). Leucine also stimulates insulin release, which in turn stimulates protein synthesis and inhibits protein breakdown. These effects are particularly useful in athletic training. BCAA should also replace the use of steroids as commonly used by weightlifters. Huntington’s chorea and anorexic disorders both are characterized by low serum BCAA. These diseases, as well as forms of Parkinson’s, may respond to BCAA therapy. BCAA, and particularly leucine, are among the amino acids most essential for muscle health.”

“Leucine, isoleucine and valine, the branched-chain amino acids (BCAA), make up about one-third of muscle protein. Of these, leucine has been the most thoroughly investigated because its oxidation rate is higher than that of isoleucine or valine. Leucine also stimulates protein synthesis in muscle and is closely associated with the release of gluconeogenic precursors, such as alanine, from muscle.”

“Leucine supplementation potentiated aerobic exercise training (AET) effects on exercise tolerance, which might be related to its recognized impact on skeletal muscle.”

“Leucine may improve healing of skin and bones. It may increase muscle development and lean body mass. It may also increase production of human growth hormone (HGH). It may even help control blood sugar.”

References

https://pubchem.ncbi.nlm.nih.gov/compound/L-leucine#section=Top

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4446777/

http://healthcare.utah.edu/healthlibrary/related/doc.php?type=19&id=Leucine

Side Effects

“Using a single amino acid supplement may lead to negative nitrogen balance. This can decrease how efficient your metabolism is. It can also make your kidneys work harder. In children, taking single amino acid supplements may also cause growth problems.”

“You should not take high doses of individual amino acids for long periods of time.”

“Very high doses of leucine may cause low blood sugar (hypoglycemia). It may also cause pellagra. Symptoms of this condition can include skin lesions, hair loss, and gastrointestinal problems.”

“Women who are pregnant or breastfeeding shouldn’t use leucine supplements. People who have maple syrup urine disease (MSUD), a rare inherited issue, shouldn’t take either. They also shouldn’t take the other branched-chain amino acids. These include isoleucine and valine.”

References

http://healthcare.utah.edu/healthlibrary/related/doc.php?type=19&id=Leucine

From Wikipedia

Leucine (abbreviated as Leu or L; encoded by the six codons UUA, UUG, CUU, CUC, CUA, and CUG) is an α-amino acid used in the biosynthesis of proteins. It contains an α-amino group (which is in the protonated −NH+
3 form under biological conditions), an α-carboxylic acid group (which is in the deprotonated −COO⁻ form under biological conditions), and an isobutyl side chain, classifying it as a nonpolar (at physiological pH) amino acid. It is essential in humans—meaning the body cannot synthesize it and thus must obtain from the diet.

Leucine is a major component of the subunits in ferritin, astacin, and other “buffer” proteins.

Leucine is used in the liver, adipose tissue, and muscle tissue. Adipose and muscle tissue use leucine in the formation of sterols. Combined leucine use in these two tissues is seven times greater than in the liver.^[2]

–Wikipedia

The post L-Leucine appeared first on Supplement Science.