The Role of Pyruvate
Pyruvate is a naturally occurring substance produced by the body during glycolysis, which is the breaking down of glucose. Pyruvate acts as fuel after being converted to acetyl coenzyme A during the Krebs cycle, making it a popular supplement for bodybuilders and other athletes. In its commercial form it often is marketed as a food supplement for its purported weight loss and fat burning qualities.-
Identification
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Chemically, pyruvate is a type of ketoacid that is produced as result of sugar metabolism. It is produced naturally in humans and is found as a naturally occurring carbohydrate in red wine, certain types of cheese, dark beer and in red apples.
Considerations
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Pyruvate supplements are marketed with the claim that they have a significant effect on weight loss and fat reduction. Claims also are made that pyruvate stimulates energy while reducing fatigue and that pyruvate inhibits the production of fat and can reduce cholesterol.
Weight Loss
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According to William Sukala, a clinical exercise physiologist, there have been two studies on humans that examined the effects of pyrovate on weight loss and fat production. In both studies the test group that used pyrovate experienced greater weight and fat loss than the control group. However, the percentage loss between the two studies was dramatically different. Sukala also notes the study protocol was extremely rigorous, using only morbidly obese women who were restricted to limited physical activity and on a highly controlled diet. Additional studies are needed before a consensus can be reached on the effectiveness of pyrovate.
Energy Boost
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A study conducted by Dr. Ronald T. Stanko at the University of Pittsburgh, reported physical endurance improvement of 20 percent to 50 percent. However, Sukala notes the supplement taken by the test group, 75 grams dihydroxyacetone and 25 grams pyruvate, ranged from 20 to 100 times the amount typically found is supplements available to consumers.
Cholesterol
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Claims that pyrvate supplements can lower cholesterol are based on two studies conducted by Stanko; however, according to Sukala, only one of the studies showed any lowering of cholesterol levels in the test group. Sukala notes the benefits applied only to the test group that also consumed a high-fat, high-cholesterol diet and that no such benefit accrued to those who were on a low-fat, low-cholesterol diet.
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