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Issue 6, 2018
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Effectiveness of a low-fat yoghurt supplemented with rooster comb extract on muscle strength in adults with mild knee pain and mechanisms of action on muscle regeneration

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Abstract

Purpose: To determine the effects of the intake of low-fat yoghurt supplemented with rooster comb extract (RCE) on muscle strength. Methods and results: 148 subjects, with mild knee pain, participated in a randomized, placebo-controlled, double-blind, and parallel study. Muscle strength, knee effusion, and pain perception were measured. C2C12 myoblasts were used to elucidate the mechanisms of action involved. RCE improved total work and mean power in men, and also peak torque in extension by 10%. RCE reduced synovial effusion by 11.8% and pain perception by 24.6%. Both RCE and HA increased myoblast proliferation by 29%, while RCE reduced myoblast differentiation by 36.2%, suggesting a beneficial role of RCE in muscle regeneration. Conclusions: Low-fat yoghurt supplemented with RCE improved muscle strength. This effect is partially explained by muscle regeneration enhancement, reduced synovial effusion, and reduced pain perception, which could exert a beneficial clinical impact on men affected by mild knee pain.

Graphical abstract: Effectiveness of a low-fat yoghurt supplemented with rooster comb extract on muscle strength in adults with mild knee pain and mechanisms of action on muscle regeneration

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Publication details

The article was received on 09 Feb 2018, accepted on 17 May 2018 and first published on 18 May 2018


Article type: Paper
DOI: 10.1039/C8FO00286J
Food Funct., 2018,9, 3244-3253

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    Effectiveness of a low-fat yoghurt supplemented with rooster comb extract on muscle strength in adults with mild knee pain and mechanisms of action on muscle regeneration

    D. Moriña, S. Fernández-Castillejo, R. Valls, A. Pedret, N. Taltavull, M. Romeu, M. Giralt, M. Montero, G. Bernal, J. Faba, L. Pérez-Merino, R. Gonzalez, M. Casajuana, Á. Rodríguez, L. Arola, F. Puiggrós, I. Möller, C. Chetrit, D. Martinez-Puig and R. Solà, Food Funct., 2018, 9, 3244
    DOI: 10.1039/C8FO00286J

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