Yamamoto Nutrition Charge is a powder food supplement for healthy adults for use after intense and prolonged workouts which cause muscle fatigue and reduce glycogen in the muscles. The key ingredient of Charge is isomaltulose, a carbohydrate metabolised by the human body, and a source of glucose and fructose. After very intense and/or prolonged workouts, with muscle fatigue and depletion of glycogen stores in skeletal muscles, carbohydrates contribute to the recovery of normal muscle function, i.e. contraction (see Directions). After the great success obtained by the now “famous” highly branched cyclodextrins (HBCD), the dynamic product catalogue of the Yamamoto stable continues to insert new elements, among them another particular form of carbohydrate: the isomaltulose (Palatinose) presented by us as “Charge”. Isomaltulose is a disaccharide formed from glucose and fructose which is present in nature, albeit in rather low concentrations, in honey and in cane sugar syrup, and its production is done through modern enzymatic conversion techniques starting from sucrose. Isomaltulose, is often compared (and replaced) to sucrose not only for its highly sweetening power (45-50% of that of sucrose) and development linked to its flavour, so much so that it is often used in the food industry. Just like sucrose it is totally digested at the intestinal level, even if its digestion takes place slower. A structural characteristic characterised by the fact that that the bonds of the molecules that form the isomaltulose (alpha (a) -1,6-glycosidic) are more stable than those of the molecules present in the sucrose. So this is an interesting point and much appreciated for the sportsman who wants to maintain optimal performance levels, the glycemia and insulin increase being significantly lower than other sugars. This particular type of bond existing between these two components (fructose and glucose) is such as to slow down the speed of absorption. Then our intestinal disaccharidases, which are the enzymes capable of breaking the molecular link between the two disaccharide-forming sugars, will favour their subsequent absorption and bioavailability, proceeding much more slowly for the isomaltulose than for other more well-known disaccharide sugars, such as, for example, sucrose. As a result, the blood sugar and insulin levels will have a significantly lower increase and will still be very gradual. This has brought out the advantages that have made it already well known in the world of sports integration in particular for endurance sports such
