Maslinic acid is a natural ingredient belonging to the triterpene class. Maslinic acid is currently gaining popularity and is a very promising ingredient for sports supplements. There have been enough studies on the anabolic effects of olive acid to date.
Sources of olive acid at the moment include eriobotrya japonica, hawthorn pinnate, olive leaves, and olive fruit. Extracts are most commonly standardized for 10% and 70% olive acid content. The highest content of olive acid is in olive peel (up to 80%).
Other sources are: lagerstroemia or banana (lagerstroemia speciosa)], ziziphus jujuba (Ziziphus appears to be an ingredient in the acclaimed Ginseng Kianpi Pil supplement), vitex sacred (vitex agnus-castus, chaste tree)[5], eucalyptus twig leaves (eucalyptus viminalis)[6 lotus nucifera (nelumbo nucifera, indian lotus) (in rhizome, leaves), strong smolt (silene firma, melandrium firmum) (in the above-ground part), manchurian walnut (juglans mandshurica, manchurian walnut) (in bark), Japanese elm (ulmus davidiana var. japonica, japanese elm) (in root bark)
Studies on rainbow trout.
Animal studies have shown that olive acid has a powerful anabolic effect, increasing whole-body growth rate, increasing protein synthesis in the liver and nitrogen retention. In animal studies, scientists studied the effects of olive acid on growth, protein metabolism rates and nucleic acid concentrations in white trout muscles.
Five groups of 180 trout with an average body weight of 20 g were fed diets containing 0, 1, 5, 25 and 250 mg of olive acid per kg of diet for 225 days. At the end of the experiment, white muscle mass (which are their fast-twitch muscles) and the rate of protein accumulation were higher in trout receiving olive acid than in the control group. Total DNA, RNA, and protein content were significantly higher in trout receiving 25 and 250 mg of olive acid per kg body weight than in controls. Protein: the DNA ratio was also slightly higher than in the control.
In the same groups of trout, the rate of protein synthesis was increased by more than 80 percent compared to the control values, while no differences were found in the rate of protein degradation. Thus, olive acid may act as a growth factor when added to standard trout diets.
