Chemix – Essential Amino Acids
Chemix Essential Amino Acids are an ultra-premium amino acids formula designed to improve endurance, enhance recovery, reduce muscle soreness, and hydrate your muscles like never before.
The advanced formula combines research-backed ingredients at clinical and efficacious doses with potent essential amino acids to give you the perfect workout and aid your recovery so you are not only making progress but keeping it!
Here is a complete breakdown for this extremely powerful formula:
Amino acids are known to be the key nutrient for the stimulation of muscle protein synthesis. There are 20 amino acids that are genetically coded in the body. Of these 20, 9 are considered essential amino acids (EAA), because your body cannot synthesize them on its own. They need to come from exogenous sources such as food and supplements. The 9 EAA are leucine, isoleucine, valine, tryptophan, methionine, lysine, phenylalanine, threonine and histidine. Of these 9, leucine, isoleucine, and valine are called branch-chained amino acids (BCAA) due to their chemical structures resembling branches of a tree. It has been shown in numerous studies that the key amino acid responsible for regulating protein synthesis is leucine. This happens by leucine stimulating mammalian target of rapamycin or mTOR, which signals the activation of many proteins, including the eukaryotic initiation factor 4E binding protein(4E-BP1) and p70 ribosomal S6 kinase 1 (S6K1). The ribosome is the site in your cells where all
biological protein synthesis, also known as translation, happens. While leucine is certainly needed to initiate protein synthesis, all 9 EAA are critical in building muscle tissue and other proteins, like enzymes.
There have been several studies that show EAA consumption post workout enhances protein synthesis with and without carbs. Adding carbs simply activates the insulin-dependent pathway for protein synthesis via Akt(protein kinase B). However, it has been shown that adding carbs to a mixture of EAA did not increase total muscle protein synthesis compared to just the EAA alone.
Chemix EAA uses specific ratios of EAA based off research showing optimal EAA levels to increase protein synthesis post workout(ratios were designed from a combination of several papers, see references). The leucine dose was increased to meet the leucine threshold, which current data suggested to be between 21-41% of total amino acid concentration (Chemix uses 33% leucine per serving). Studies have demonstrated that the rate muscle protein synthesis can increase up to 291% when your body is in a state of hyperaminoacidemia- when your blood amino acid levels are highly elevated. Therefore, it’s important to consume EAA throughout the day, especially during times surrounding exercise (pre/post/intra).
For an added benefit, a unique mushroom blend was created to enhance recovery, oxygen flow and boost your immune system. The bioactives in mushrooms have long been used for a variety of health benefits. For example, β-glucans found in Lion’s mane, Turkey Tail and other mushrooms are one of the powerful immune stimulants known to science. They have been shown to increase activation of macrophages(a type of white blood cell) which can help eliminate bacteria and other foreign pathogens.Other compounds in mushrooms, like polysaccharide-K can have antioxidant and anti-inflammatory properties, both of which can help with recovery. They work by decreasing expression of proinflammatory cytokines, allowing your body to properly function and process nutrients. Some mushrooms included in the blend are high in the antioxidants ergothioneine and glutathione, which protect your cells from free radical and ROS damage.
Chemix EAA includes clinical doses of all 9 EAA and was formulated to help maximize muscle protein synthesis by supplying your muscles with the necessary amino acids to help build new muscle tissue and induce hyperaminoacidemia. On top of that, a mushroom blend was added to help boost your immune system and fight inflammation and free radical damage to enhance recovery. This product can be taken at any time during the day, with greatest results when taken around workout times. Data shows that taking EAA preworkout can help prevent amino acid oxidation during exercise, and ingesting post workout can greatly increase protein synthesis.
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2. Dreyer, Hans C., et al. “Leucine-enriched essential amino acid and carbohydrate ingestion following resistance exercise enhances mTOR signaling and protein synthesis in human muscle.” American Journal of Physiology-Endocrinology And Metabolism 294.2 (2008): E392-E400.
3. Dardevet, Dominique, et al. “Muscle wasting and resistance of muscle anabolism: the “anabolic threshold concept” for adapted nutritional strategies during sarcopenia.” The Scientific World Journal 2012 (2012).
4. Katsanos, Christos S., et al. “A high proportion of leucine is required for optimal stimulation of the rate of muscle protein synthesis by essential amino acids in the elderly.” American Journal of Physiology-Endocrinology And Metabolism 291.2 (2006): E381-E387.
5. Rasmussen, Blake B., et al. “An oral essential amino acid-carbohydrate supplement enhances muscle protein anabolism after resistance exercise.” Journal of applied physiology 88.2 (2000): 386-392.
6. Tipton, Kevin D., et al. “Postexercise net protein synthesis in human muscle from orally administered amino acids.” American Journal of Physiology-Endocrinology And Metabolism 276.4 (1999): E628-E634.
7. Biolo, Gianni, et al. “An abundant supply of amino acids enhances the metabolic effect of exercise on muscle protein.” American Journal of Physiology-Endocrinology And Metabolism273.1 (1997): E122-E129.
8. Akramienė, Dalia, et al. “Effects of ß-glucans on the immune system.” Medicina 43.8 (2007): 597.
9. Oliveira Lima, Cristiane Urcina Joanna, et al. “Does the Agaricus blazei Murill mushroom have properties that affect the immune system? An integrative review.” Journal of medicinal food 14.1-2 (2011): 2-8.
10. Yang, Joan-Hwa, Hsiu-Ching Lin, and Jeng-Leun Mau. “Antioxidant properties of several commercial mushrooms.” Food chemistry 77.2 (2002): 229-235.