It’s common knowledge that apples have a great deal of health benefits. A new study, however, reveals that snacking on both apples and green tomatoes can prevent muscle mass loss and atrophy during the aging process, according to the University of Iowa.
An Apple A Day Keeps the Doctor Away — And Apparently Green Tomatoes, Too
Starting at around the age of 30, people begin to lose muscle mass, which logically affects muscle functionality. This naturally occurring process is referred to as sarcopenia, which is caused by a transcription factor protein called ATF4 that can alter gene expression in skeletal muscle, leading to a reduction in muscle strength, mass and protein synthesis.
Luckily, two compounds – one found in an apple peel and the other in green tomatoes – can decrease these adverse effects and bring down overall levels of ATF4 activity.
Muscle Aging Could be Blocked
Chris Adams, professor of Internal Medicine at University of Iowa, states that muscle weakness and atrophy greatly impacts the quality of life and health for an individual, so these advances are of pivotal importance.
Dr. Adams and his team were able to identify ursolic acid, found in apple peels, and tomatidine, found in green tomatoes, as the strengthening agents that prevent acute muscle wasting due to sedentarism or starvation. The breakthrough research may eventually lead to more studies that will determine whether or not these compounds can effectively block other major causes of muscle deterioration and aging.
The Details of the Study: fight off the aging process
The two-month study was conducted by feeding elderly mice a diet containing .27% ursolic acid or .05% tomatidine. Over time, scientists were able to determine that these particles reduced age-linked muscle by 10% and improved muscle quality and strength by 30%.
Based on the results, ursolic acid and tomatidine may soon be placed into supplements, as well as pharmaceuticals to preserve or restore muscle mass as people grow older. Results could potentially be seen in as little as two months, although the level and intensity of consumption, along with the type and frequency of exercise people engage in, are factors to take into consideration. The complete findings can be found in the Journal of Biological Chemistry.
