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Relieve Post Work Muscle Soreness with Watermelon!

A new study conducted by researchers at Technical University of Cartagena in Spain, has found that consuming watermelon juice before working out relieves post exercise muscle soreness and improves recovery time.

The report, published in the ACS Journal of Agriculture and Food Chemistry, attributed these beneficial effects to the presence of the amino acid L-citrulline, which they said “accelerates removal of lactic acid from muscles, allowing for more instense training and faster recovery”.

The acid is an essential compound in nitric oxide, a gas that widens blood vessels and has been found in previous studies to lower blood pressure and help reduce the risk of heart attack or stroke.

Now, this most recent spanish research has revealed that the acid’s assistance in the synthesis of nitric oxide also increases the glucose transport in skeletal muscle, which they claim improves athletic performance.

When blended or juiced, the flesh of a watermelon contains about 250milligrams of L-citrulline per cup. Just remember, you need to consume it before you exercise in order to get the post exercise benefits.

Whether your aches and pains come from hitting the gym hard or from enduring physically demanding work days, juice up some watermelon for a healthy, natural source of relief.

If you’re out on the worksite however, a THORZT Solo Shot sachet might just fit a bit better in your work shirt pocket.

Along with core electrolytes, THORZT contains the essential branch chain amino acids – Isoleucine, leucine, and valine, which boost protein synthesis and promote muscle recovery and repair after physical exercise.

THORZT also contains magnesium which plays a vital role in preventing muscular cramps after intense exercise and heavy sweating.

>>Contact Us to Request a Free THORZT Sample.

 

1. Martha P. Tarazona-Díaz, Fernando Alacid, María Carrasco, Ignacio Martínez, Encarna Aguayo. Watermelon Juice: Potential Functional Drink for Sore Muscle Relief in Athletes. Journal of Agricultural and Food Chemistry, 2013; 61 (31): 7522 DOI: 10.1021/jf400964r