Scientists from the National University of Singapore discovered that the naturally occurring compound trigonelline in coffee can improve muscle function and prevent muscle breakdown. Research results published In the journal Nature Metabolism.
186 men aged 60 and over participated in the study. The researchers collected information about the subjects’ health, took blood samples from them, and measured their grip strength using a digital dynamometer, a device that measures grip intensity during one-handed squeezing. Participants were also asked to talk about their eating habits, including frequency of coffee consumption.
It turns out that the consumption of a special natural substance in coffee called trigonelin is associated with a stronger grip and, accordingly, higher muscle functionality. Scientists have found that trigonelline promotes the activation of the cellular cofactor NAD+. This is the most important coenzyme (organic compound) found in every cell of the human body. It converts nutrients into energy and controls critical metabolic processes.
Activation of NAD+ led to an increase in the performance of mitochondria, the “energy stations” of muscle cells. The researchers added that this beneficial effect of trigonelline is directly related to a reduced risk of sarcopenia, a condition characterized by a decrease in skeletal muscle mass with age.
Other substances that can activate NAD+ include the amino acid L-tryptophan and forms of vitamin B3 such as nicotinic acid, nicotinamide, and nicotinamide riboside, the study authors added.
Previous scientists developed A new way to accelerate muscle regeneration after injury.