Nutrition supplements to stimulate lipolysis: A review in relation to endurance exercise capacity

Jisu Kim, Jonghoon Park, Kiwon Lim

Research output: Contribution to journalReview article

15 Citations (Scopus)

Abstract

Summary Athletes make great efforts to increase their endurance capacity in many ways. Using nutrition supplements for stimulating lipolysis is one such strategy to improve endurance performance. These supplements contain certain ingredients that affect fat metabolism; furthermore, in combination with endurance training, they tend to have additive effects. A large body of scientific evidence shows that nutrition supplements increase fat metabolism; however, the usefulness of lipolytic supplements as ergogenic functional foods remains controversial. The present review will describe the effectiveness of lipolytic supplements in fat metabolism and as an ergogenic aid for increasing endurance exercise capacity. There are a number of lipolytic supplements available on the market, but this review focuses on natural ingredients such as caffeine, green tea extract, L-carnitine, Garcinia cambogia (hydroxycitric acid), capsaicin, ginseng, taurine, silk peptides and octacosanol, all of which have shown scientific evidence of enhancing fat metabolism associated with improving endurance performance. We excluded some other supplements owing to lack of data on fat metabolism or endurance capacity. Based on the data in this review, we suggest that a caffeine and green tea extract improves endurance performance and enhances fat oxidation. Regarding other supplements, the data on their practical implications needs to be gathered, especially for athletes.

Original languageEnglish
Pages (from-to)141-161
Number of pages21
JournalJournal of Nutritional Science and Vitaminology
Volume62
Issue number3
DOIs
Publication statusPublished - 2016 Jan 1

Keywords

  • Endurance exercise capacity
  • Ergogenic aid
  • Fat metabolism
  • Lipolytic supplements

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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