Numerous data present in literature have already confirmed some positive effects of nucleotides in reducing inflammation. Recently, Prosol commissioned a new in-vitro study to verify nucleotides ability to improve muscle cell function. The intent of this new study published on the Journal of Food Science and Nutrition Research, was to observe the effects of a blend of pure nucleotides (Ribocare®) and an yeast extract rich in nucleotides (Ribodiet®) on energy metabolism and contractility.
In this study, the cellular mechanisms triggered on muscle cells by nucleotides used as food supplements were verified for the first time. The new test reports made it possible to discover and verify for the first time the important roles they played.
 Francesca Uberti, Sara Ruga, Vera Morsanuto, Rebecca Galla, Mahitab Farghali, Claudio Molinari. Role of Ribonucleotides in Improving Muscle Cell Function. Journal of Food Science and Nutrition Research 3 (2020): 231-251.
Prosol ingredients Ribodiet® and Ribocare® MIX were submitted to the test.
Ribodiet® is a yeast extract standardized in free nucleotides (>40%) source also of macro and micronutrients naturally occurring in yeast cell (AminoAcids, minerals, group B vitamins). Ribocare® MIX is a blend of pure nucleotides 20% each (AMP+CMP+GMP+UMP+IMP)
All the mix were used without solvents and loose directly in the medium used to stimulate the cells at the exact concentration corresponding to human dosages present in baby milk.
In light of the significant results obtained, supplementary experiments investigated the effects of the same nucleotides under strict exercise conditions with the purpose to recognize the correct human use of nucleotides as food supplements to better sustain the exercise effects. The results obtained show for the first time, a direct effect of nucleotides on energy metabolism and calcium/ magnesium movements during in vitro exercise simulation and provide useful indications to support muscle cells during exercise or during aging.
The results are published on Journal of Food Science and Nutrition Research 3 (2020): 231-251.