Journal of Nutritional Science and Vitaminology
Online ISSN : 1881-7742
Print ISSN : 0301-4800
ISSN-L : 0301-4800
Regular Paper
Maslinic Acid Supplementation Suppressed Early Onset Muscle Soreness and Systemic Fatigue after Full Marathon: A Randomized, Double-Blind, Placebo-Controlled Trial
Katsuyuki TOKINOYATakanaga SHIRAIKazuki UEMICHIShusaku MURATAYuki YAMAUCHIShotaro MURATATohru TAKEMASA
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Supplementary material

2025 Volume 71 Issue 5 Pages 448-455

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Abstract

Completing a full marathon not only causes muscle soreness and fatigue but also increases damage markers in the blood. Supplementary strategies can be used to reduce these effects. In a previous study, we focused on maslinic acid (MA), which reduces pain and suppresses inflammation. This study examined the effects of MA intake in full marathons. Twenty-seven healthy amateur runners (19 males and 8 females) were allocated to either the placebo (Pla) group or the MA group. Owing to one absence and variations in sample collection success, data from 22–26 participants were included in the final analyses depending on the outcome measure. Subjective muscle soreness and fatigue were assessed using a numerical rating scale (0–10), and blood samples were collected at three time points: before the race (Pre), immediately after the race (Post), and one day after (Day 1). Nonparametric statistical analyses revealed significant time effects for several blood markers; however, no group differences were observed at any time point. In contrast, subjective scores of muscle soreness at several sites and systemic fatigue did not differ between groups at Post but were significantly lower in the MA group than in the Pla group on Day 1 (p<0.017). These findings suggest that although MA supplementation during a full marathon does not attenuate immediate post-race physiological or subjective responses, it may facilitate the recovery process by reducing perceived muscle soreness and fatigue the following day.

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© 2025 the Vitamin Society of Japan and the Japan Society of Nutrition and Food Science.

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