Beta-hydroxy-beta-methylbutyric acid (HMB) yog dav pom nyob rau hauv citrus txiv hmab txiv ntoo, tej yam zaub xws li zaub paj, legumes xws li alfalfa, thiab tej ntses thiab nqaij nruab deg. Beta-hydroxy-beta-methylbutyric acid (HMB), raws li ib tug metabolite ntawm leucine, tau pom tias yuav ua rau kom cov leeg nqaij synthesis, txo cov nqaij ntshiv, thiab muaj anti-inflammatory teebmeem. Kev hloov pauv ntawm HMB rau hauv qhov ruaj khov β-hydroxy-β-methylbutyrate calcium ntsev (HMB-CA) tau siv dav hauv cov khoom noj khoom haus kis las thiab lwm yam khoom noj, uas tuaj yeem ua lub luag haujlwm tshwj xeeb hauv kev noj haus:

1, siv los txhawb kev loj hlob ntawm cov leeg, txhim khu kev tiv thaiv, txo cov roj cholesterol thiab qis lipoprotein tsawg (LDL) hauv lub cev kom txo tau qhov tshwm sim ntawm cov kab mob plawv thiab kab mob plawv, tab sis kuj tseem txhim kho tib neeg nitrogen fixation muaj peev xwm, tswj cov qib protein hauv lub cev;

2, tuaj yeem muab ntxiv rau cov dej haus, mis nyuj thiab khoom noj siv mis, cov khoom siv cocoa, khoom qab zib thiab khoom qab zib, khoom qab zib, khoom ci, khoom noj khoom haus tshwj xeeb, qhov pom zoo yog tseem ≤3 g / hnub; 3, Teb Chaws Asmeskas Food and Drug Administration GRAS lees paub, qhov kev siv rau kev kho mob khoom noj khoom haus thiab zaub mov tshwj xeeb. Raws li cov lus 2 thiab Table 3 ntawm Tuam Tshoj "Cov Cai General rau Kev Ua Si Khoom Noj Khoom Noj ntawm Lub Tebchaws Standard for Food Safety" (GB 24154-2015), 1-3 g / hnub tuaj yeem muab ntxiv rau cov khoom noj khoom haus kev ua si ntawm kev ceev thiab lub zog.