Trigonelline - an NAD+ precursor with muscle longevity benefits across species

[David PS]

Trigonelline is an alkaloid is a zwitterion formed by the methylation of the nitrogen atom of niacin (vitamin B3). It is a product of niacin metabolism that is excreted in urine of mammals. Trigonelline is lower in muscle with the age-related progressive loss of muscle mass and strength (saropenia). Surprising to me, drinking coffee, (especially from light roasted beans) can raise the level of trigonelline in muscle and is it appears to have a much longer life in vivo than some of the other NAD+ precusors. It is laid out in the video below. For convenience, I have included some images from the presentation.


View: https://www.youtube.com/watch?v=5S8fkfTPWC0


NAD+ levels are low in Sarcopenic muscle.
Fig. 6c - Muscle NAD+ levels positively correlate to ALM-index, grip strength, gait speed, and mitochondrial complex I activity.

Fig. 6: NAD+ levels are low in Sarcopenic muscle. | Nature Communications

www.nature.com

In more recent work reported in the video,

It appears the trigonelline is much more stable than NR and NMR in the human body.

This article was mentioned in the video -

Findings of trigonelline demethylating enzyme activity in various organisms and some properties of the enzyme from hog liver​

 

[GTW]

Trigonelline is named for fenugreek where it was first identified. It's a metabolite of nicotine in smokers. And found with nicotine in tobacco.

 

[Osukhan]

very cool find, thank you

 

[David PS]

It looks like I can triple the trigonelline content in my diet by changing from a dark roast to light roast coffee.​

https://www.researchgate.net/publication/223901619_Correlation_between_cup_quality_and_chemical_attributes_of_Brazilian_coffee

​

Trigonelline content in green and roasted Brazilian arabica coffee samples classified by cup quality and in Robusta coffee beans. ​

 

[GTW]

Light roasts don't taste as good to me. French and darker not either. But a wee pinch of salt makes them delicious.

 

[Dave Clark]

Is the trigonelline in coffee in the final brewed product, or just in the beans? Some components of coffee beans are not there after roasting or brewing, just wondering about this compound.

 

[David PS]

@GTW - Thanks for the tip on adding salt to improve the flavor. I have not yet tried a light roast coffee.

 

[David PS]

Is the trigonelline in coffee in the final brewed product, or just in the beans? Some components of coffee beans are not there after roasting or brewing, just wondering about this compound.

It is my understanding that trigonelline converts into niacin and that this conversion is at least responsible for part of the niacin in the final brewed product. Earlier posts on the forum suggested that dark roasts were desireable because of the high niacin.

This article states that decaf contains less trigonelline than caffeinated coffee.

Trigonelline in Coffee

Trigonelline in Coffee

www.coffeechemistry.com

 

[Ismail]

It is my understanding that trigonelline converts into niacin and that this conversion is at least responsible for part of the niacin in the final brewed product. Earlier posts on the forum suggested that dark roasts were desireable because of the high niacin.

This article states that decaf contains less trigonelline than caffeinated coffee.

Trigonelline in Coffee

Trigonelline in Coffee

www.coffeechemistry.com

@David PS