Arginine Rich Foods Like Watermelon Juice, Nuts and Seafood Could Fight Obesity

by Hannah Punitha on  February 5, 2009 at 6:54 PM Diet & Nutrition News
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 Arginine Rich Foods Like Watermelon Juice, Nuts and Seafood Could Fight Obesity
A team of American scientists has discovered that arginine, an amino acid, could help fight human obesity.

Arginine-rich foods include seafood, watermelon juice, nuts, seeds, algae, meats, rice protein concentrate and soy protein isolate.

Dr. Guoyao Wu, an AgriLife Research animal nutritionist in College Station and Senior Faculty Fellow in the department of animal science at Texas A and M University and fellow researchers found that dietary arginine supplementation shifts nutrient partitioning to promote skeletal-muscle gain.

In laboratory experiments, rats were fed both low-and high-fat diets. They found that arginine supplementation for a 12-week period decreased the body fat gains of low-fat and high-fat fed rats by 65 percent and 63 percent, respectively.

The long-term arginine treatment did not have any adverse effects on either group.

"This finding could be directly translated into fighting human obesity. At this time, arginine has not been incorporated into our food (but could in the future)," Wu said.

The study suggests that arginine may increase lean tissue growth.

In pigs, it was found that dietary arginine supplementation reduced fat accretion (growth) but increased muscle gain in growing/finishing pigs without affecting body weight.

According to the research, another important observation was that dietary arginine reduced serum concentrations of branched-chain amino acids.

"This metabolic change is likely beneficial because elevated concentrations of branched-chain amino acids may lead to insulin resistance in obesity. Additionally, arginine can stimulate muscle protein synthesis, a biochemical process that requires large amounts of energy. Thus, dietary energy would be utilized for lean tissue rather than fat gain," Wu said.

The findings were published recently in the Journal of Nutrition.

Source: ANI
SPH

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