Phosphatidylserine - Wikipedia, the free encyclopedia: Phosphatidylserine has been demonstrated to speed up recovery, prevent muscle soreness, improve well-being, and might possess ergogenic properties in athletes involved in cycling, weight training and endurance running. Soy-PS, in a dose dependent manner (400�mg), has been reported to be an effective supplement for combating exercise-induced stress by blunting the exercise-induced increase in cortisol levels. PS supplementation promotes a desirable hormonal balance for athletes and might attenuate the physiological deterioration that accompanies overtraining and/or overstretching. In recent studies, PS has been shown to enhance mood in a cohort of young people during mental stress and to improve accuracy during tee-off by increasing the stress resistance of golfers.
Dietary sources
Food PS Content in mg/100 g
Bovine brain 713
Atlantic mackerel 480
Chicken heart 414
Atlantic herring 360
Eel 335
Offal (average value) 305
Pig's spleen 239
Pig's kidney 218
Tuna 194
Chicken leg, with skin, without bone 134
Chicken liver 123
White beans 107
Soft-shell clam 87
Chicken breast, with skin 85
Mullet 76
Veal 72
Beef 69
Pork 57
Pig's liver 50
Turkey leg, without skin or bone 50
Turkey breast without skin 45
Crayfish 40
Cuttlefish 31
Atlantic cod 28
Anchovy 25
Whole grain barley 20
European hake 17
European pilchard (sardine) 16
Trout 14
Soy lecithin 10-20[citation needed]
Rice (unpolished) 3
Carrot 2
Ewe's Milk 2
Cow's Milk (whole, 3.5% fat) 1
Potato 1
lördag 14 januari 2012
måndag 2 januari 2012
Garlic's Fat Burning Effect
Back to the Basics: The Power of Garlic by Tom Rayhawk | Mind and Muscle Articles:
Garlic, while not nearly as potent as these sympathomimetic agents, provides a modest fat burning effect mainly through enhancing uncoupling protein activity, while actually lowering systolic blood pressure (19). Uncoupling Protein-1(UCP-1) is expressed in mitochondria of brown adipose tissue (BAT). It functions to uncouple the process of oxidative phosphorylation away from useful energy production in favor of the dissipation of heat. The mitochondria, in turn, speeds up the degradation of foodstuffs in an attempt to match the need for ATP synthesis for said energy production. In essence, the catabolism of foods – and thus calories – is accelerated when UCP-1 is activated. Garlic consumption can lead to an elevated expression of UCP-1 in mitochondria of BAT and potentiate thermogenic processes
Garlic, while not nearly as potent as these sympathomimetic agents, provides a modest fat burning effect mainly through enhancing uncoupling protein activity, while actually lowering systolic blood pressure (19). Uncoupling Protein-1(UCP-1) is expressed in mitochondria of brown adipose tissue (BAT). It functions to uncouple the process of oxidative phosphorylation away from useful energy production in favor of the dissipation of heat. The mitochondria, in turn, speeds up the degradation of foodstuffs in an attempt to match the need for ATP synthesis for said energy production. In essence, the catabolism of foods – and thus calories – is accelerated when UCP-1 is activated. Garlic consumption can lead to an elevated expression of UCP-1 in mitochondria of BAT and potentiate thermogenic processes
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