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Le gluten aide à faire perdre du gras

25/04/2014 | Etudes Compléments alimentaires et Etudes Perte de poids et Etudes Anti-âge


Palumbo expliquait que le gluten faisait prendre du muscle. Maintenant, le gluten aide à faire perdre du gras

Complementary actions of corn gluten hydrolysate and capsaicin on body weight reduction and lipid-related genes in diet-induced obese rats
Joo-Mi Mun

Nutrition Research Available online 24 April 2014

The aim of this study was to test the hypothesis that a combination of corn gluten hydrolysate (CGH) and capsaicin may have an additive or synergistic effect on body weight reduction. For 13 weeks, SD rats were provided a diet to induce obesity. Afterwards, the rats were randomly divided into five dietary groups: the normal control (NF, n=5), the high-fat control (HF, n=8), the high-fat diet containing 35% CGH (HF-C, n=7), the high-fat diet containing 0.02% capsaicin (HF-P, n=8), and the high-fat diet containing both CGH and capsaicin (HF-CP, n=7) for an additional four weeks. Administration of CGH plus capsaicin, along with a high-fat diet, led to significant decreases in body weight, fat mass, lipids in the liver, and plasma leptin, as well as increases in plasma adiponectin.

The pattern of gene expression was different in each target organ. In the liver, up-regulation of PPARα, CPT-1, and ACO was found in the HF-CP group. In contrast, down-regulation of PPAR-γ was found in both the HF-C and HF-CP groups. In skeletal muscle, up-regulation of INSR and UCP3 was found in the HF-P group only; whereas up-regulation of the GLUT4 gene was observed in both the HF-CP and HF-P groups. In adipose tissue, up-regulation of PPAR-γ and HSL was only found in the HF-CP group. In summary, this study suggests that

CGH and capsaicin perform complementary actions on food intake, lipid metabolism, and insulin sensitivity by a coordinated control of energy metabolism in the liver, adipose tissue, and skeletal muscle, thus, exerting an additive effect on body weight reduction.

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