L-carnitine is a compound biosynthesized from the amino acids lysine and methionine. “L-carnitine plays a fundamental part in ensuring the production of energy from fat,” says Kevin Owen, head of technical marketing and scientific affairs, Lonza Inc., Allendale, NJ. “Fatty acid breakdown (ß-oxidation) and subsequent energy production occur inside the mitochondria of the human cell. The mitochondrion is frequently referred to as the ‘furnace’ of the cell, since this is where energy is produced. In order to produce energy from fat, long-chain fatty acids need to move into the mitochondria. However, the mitochondrial membrane acts as a barrier to long-chain fatty acids, refusing permission to enter.” This is where L-carnitine comes into play.
“L-carnitine binds to the long-chain fatty acids and, through a series of enzymatic steps, it ‘shuttles’ them across the inner mitochondria membrane where they can be subsequently broken down and energy can be produced in the form of ATP,” says Owen. “This crystalline, white, water-soluble and heat-stable powder is non-hygroscopic, odorless and has a pleasant, citrus taste and excellent flowability, making it suitable for various food and drink applications.”
Another so-called “energy ingredient” derived from amino acids is creatine, with meat being the primary dietary source. The body also synthesizes creatine from arginine, glycine and methionine. The body converts creatine into phosphocreatine, which is directly involved with ATP production. The availability of phosphocreatine is believed to become a limiting factor during short bouts of high-intensity exercise. Therefore, many athletes and exercise enthusiasts believe supplementing the diet with creatine prior to performing enables a faster recovery of ATP and improves endurance.
Natural betaine, also known as trimethylglycine (TMG), is another ideal ingredient for sports-drink formulations. “Danisco extracts betaine from sugar-beet molasses to produce highly purified forms of natural betaine using patented chromatographic separation processes,” says Ross Craig, product manager, Danisco USA Inc., Elmsford, NJ. “Betaine has been used in human and animal nutrition for more than 70 years as a methyl donor and osmolyte. Methyl groups are essential for metabolism. Since they cannot be produced in the body, they have to be supplied in the diet. Betaine is the most-efficient source of methyl groups. As an osmolyte, betaine attracts water, protecting cells from dehydration. This is essential for cellular health and well-being.
“In clinical studies, betaine has been shown to improve athletic performance, especially enhancing strength and power,” continues Craig. “It can also protect against the effects of dehydration. Research also indicates betaine, along with other nutrients, helps to reduce potentially toxic levels of homocysteine, a naturally occurring amino acid that can be harmful to blood vessels, thereby contributing to the development of heart disease, stroke and peripheral vascular disease.
“Most recently, research has shown that betaine significantly increases strength and power—up to 35% increase in upper-body strength has been observed—and several studies are now ongoing to better understand the mechanism involved,” adds Craig. “It is hypothesized that the function is linked to the methylation cycle, which also controls the body’s production of creatine.” Natural betaine is highly soluble and stable, so it can be used in a wide variety of sports beverages.
“Many micronutrients, particularly vitamins and minerals, are added to beverage formulations via a premix, as this ensures consistency and leaves less room for error,” says Ram Chaudhari, senior executive vice president and chief scientific officer, Fortitech, Inc., Schenectady, NY. “Premixes are customized to each beverage’s goals and promises. The most-common ingredients in a beverage premix are vitamins, minerals, amino acids, nucleotides and other functional compounds, such as caffeine and various herbal extracts.
“Some of these components must be microencapsulated to prevent interaction with other ingredients and/or to mask any unpleasant flavors, such as the lingering metallic aftertaste of some minerals, or the sulfur off-flavor of vitamin B1,” says Chaudhari. “Antioxidants are added to most premixes for two reasons. The first is to stabilize the ingredients in the premix, keeping them viable and effective. The second is to contribute to the overall nutrient profile of the application.”
Both sports and energy drinks almost always contain B vitamins, but types and levels vary by application. “The B-complex is composed of eight water-soluble vitamins that play a critical role in cellular metabolism. Thus, they are necessary for releasing energy from the macronutrients and giving the body the boost consumers are looking for in sports and energy beverages,” says Chaudhari. “Vitamin B5, also known as pantothenic acid, is probably the most common in such drinks, as it is critical in the metabolism of carbohydrates, fats and proteins.”
CoQ10 is another nutrient required by the body for cellular metabolism. “It supports ATP production, which is how most of the body’s energy is synthesized,” says Jonas. “The body makes CoQ10; however, levels are reported to decrease with age. Because it is directly involved with energy production, sports beverages often include it as a performance enhancer.” Use levels range from 10 to 60 mg per 8-oz. beverage, he notes, “and at these levels contributes no calories or flavor; however, it does have a slight orange color.”
Many more macro- and micro-ingredients associated with sports and energy drinks are available to formulators. Scientists will continue to explore and learn how nutrients, extracts and other treasures from nature provide consumers the power to improve their performance.
Donna Berry, president of Chicago-based Dairy & Food Communications, Inc., a network of professionals in business-to-business technical and trade communications, has been writing about product development and marketing for 13 years. Prior to that, she worked for Kraft Foods in the natural-cheese division. She has a B.S. in food science from the University of Illinois in Urbana-Champaign. She can be reached at donnaberry@dairy-food.com.
Fruitful Sports Drinks
Sports-drink formulation isn’t all about protein, caffeine and vitamins. Compounds from everyday fruit may be worth a look.
According to Japanese research, an apple polyphenol extract from unripe apples can reduce fatigue symptoms and improve physical performance during exercise. In a double-blinded, placebo-controlled, three-way crossover trial, participants undertook fatigue-inducing physical exercise using a bicycle ergometer. Results showed the top speed participants could reach and maintain for ten seconds was higher in the polyphenol-supplemented group. Researchers theorized the antioxidants acted against muscular exercise’s promotion of free-radical and other reactive-oxygen-species’ creation. These are responsible for exercise-induced protein oxidation and contribute to physical fatigue. (Nutrition, May 2007, 23; 5:419-423).
Tart cherries might be another natural way to help with exercise performance. Tart cherries are high in anthocyanins, antioxidants that science shows can help reduce inflammation and relieve muscle and joint pain in a similar manner to certain pain medications. According to the Cherry Marketing Institute, Lansing, MI, arthritis sufferers have sworn by tart cherry juice as a pain remedy, and experts say tart cherries may be beneficial for easing pain and inflammation post-exercise and activity (Journal of Natural Products 1999, 62:802). In fact, new research due to be presented in 2009 promises to show how tart cherry juice may promote recovery after exercise.
―Lynn A. Kuntz