Prepared Foods - October 2008 - (Page NS10)

Fenugreek, L-theanine and Phosphatedylserine Though creatine, protein, BCAAs and EAAs have been the staples for building muscle, researchers at the University of Mary Hardin Baylor in Texas found that a highly purified, unique molecule extracted from fenugreek, the herb commonly formulated into products intended for weight loss or blood sugar control, may hold promise for boosting strength gains and altering body composition. In this double-blind study, 49 resistance-trained men, matched for fat-free mass, were randomly assigned to receive placebo capsules or 500mg of this fenugreek extract (FE). All subjects participated in a supervised four-day-per-week, periodized resistance-training program split into two upper (nine exercises) and two lower (seven exercises) extremity workouts per week, for a total of eight weeks. At the end of the eight-week period, the FE-supplemented group experienced a significant drop in body fat and an increase in both leg press and bench press strength, in comparison to placebo. This study indicates that 500mg FE had a significant effect on upper- and lower-body strength and body composition, in comparison to placebo. No significant side effects were noted. Colin Wilborn, Ph.D., the study principal investigator, noted that “though fenugreek has been marketed in dozens of dietary prod- ucts claiming to have anabolic potential, this is the first study to directly examine what part of the fenugreek plant may hold promise for strength gains.” Regular tea drinkers benefit from tea’s ability to help them maintain alertness, focused attention and accuracy, without overstimulation43. Both caffeine8 and the amino acid l-theanine44, naturally found in tea, stimulate areas of the brain that increase our alertness. In addition, l-theanine increases alpha-brain wave activity, which induces relaxation45. Studies show that l-theanine reduces psychological and physiological stress46, and it produces a dose-dependent relaxed, yet alert, state about 40 minutes after it is ingested. Most studies have used doses of 200mg23. A recent study examined the effects of l-theanine (250mg) and caffeine (150mg) alone or in combination. Together, this combination led to faster simple reaction time, faster numeric working memory reaction time and improved sentence verification accuracy. These results indicate a synergistic effect of l-theanine and caffeine47. A few companies have already taken advantage of the science behind l-theanine and its GRAS status. For example, Glacéau created vitaminwater b-relaxed (jackfruit-guava flavor) with l-theanine to help the body deal with stress and promote relaxation. See Food Master-INGREDIENTS, p. 162 NS10 OCTOBER 2008 • www.PreparedFoods.com http://www.siemermilling.com http://www.siemermilling.com

Table of Contents Feed for the Digital Edition of Prepared Foods - October 2008

Prepared Foods - October 2008 Contents Hitting the Shelves Winning Way—Spirit of Innovation Award Winners—Foodservice and Retail MarketWatch Novel Ingredients for Sports Nutrition Products NutraNews The Flavors of Cooking On the National Menu A Matter of Balancing Taste Solving Problems with Dairy Ingredients Colorings: Will I Be Blue? Coloring with Confidence: Inclusions R&D Applications Seminar: Answers for Dairy and Confectionery Applications R&D Applications: Naturally Vibrant Colors R&D Applications: Healthy Foods with Flavor Abstracts

Prepared Foods - October 2008

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