Acute Effect on Satiety, Resting Energy Expenditure, Respiratory Quotient, Glucagon-Like Peptide-1, Free Fatty Acids, and Glycerol Following Consumption of a Combination of Bioactive Food Ingredients in Overweight Subjects
2013
Rondanelli, Mariangela | Opizzi, Annalisa | Perna, Simone | Faliva, Milena | Solerte, Sebastiano Bruno | Fioravanti, Marisa | Klersy, Catherine | Edda, Cava | Maddalena, Paolini | Luciano, Scavone | Paola, Ceccarelli | Emanuela, Castellaneta | Claudia, Savina | Donini, Lorenzo Maria
Objective: A combination of bioactive food ingredients (capsaicinoids, epigallocatechin gallate, piperin, and l -carnitine, CBFI) may promote satiety and thermogenesis. The study was conducted in order to assess whether there is any effect on satiety, resting energy expenditure (REE), respiratory quotient, glucagon-like peptide-1 (GLP-1), free fatty acids (FFA) and glycerol release, following a standardized mixed meal with or without single consumption of a CBFI. Design : An 8-week randomized double-blind placebo-controlled trial. Setting : Dietetic and Metabolic Unit, Azienda di Servizi alla Persona, University of Pavia and “Villa delle Querce” Clinical Rehabilitation Institute, Rome, Italy. Participants : Thirty-seven overweight adults (body mass index [BMI]: 25–35). Intervention: Nineteen overweight subjects were included in the supplemented group (14 women, 5 men; age 46.4 ± 6.4; BMI: 30.5 ± 3.3) and 18 in the placebo group (13 women, 5 men; age 40.8 ± 11.5; BMI: 30.1 ± 2.6). Satiety was assessed using 100-mm visual analogue scales (VAS) and the area under the curve was calculated. Results: All measured parameters increased significantly in comparison with baseline in response to meal, both with CBFI and with placebo. However, throughout the study day, the supplemented group experienced a significantly greater increase than the placebo group in their sensation of satiety following acute administration of the supplement. Conclusion : CBFI may therefore be of great value in the treatment of overweight patients by increasing satiety and stimulating thermogenesis.
显示更多 [+] 显示较少 [-]