A combination of various functional food ingredients as a weight management program: randomized, placebo-controlled, and double-blind human clinical studies | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 1 No. 12 (2011): December 2011 / Research Articles A combination of various functional food ingredients as a weight management program: randomized, placebo-controlled, and double-blind human clinical studies Authors Harunobu Amagase FreeLife International, Inc., Phoenix, AZ DOI: https://doi.org/10.31989/ffhd.v1i12.106 Abstract Background: Lycium barbarum increased the postprandial energy expenditure (PPEE). Negative energy balance caused by the systematic procedure (TAIslim® System), including increasing metabolic rate through physical activity, use of Lycium barbarum-containing TAIslim (Product A), and decreasing caloric intake by consuming a chewable confection (TAIslim SKINNY=Product B), and a meal replacement shake (TAIslim SHAKE=Product C), would be successful for weight loss. Methods: We examined TAIslim System on anthropometrics, appetite in Study 1 and PPEE in Study 2, both in a randomized, placebo-controlled, double-blind manner. 1) A total of 67 participants were randomized into 2 groups (placebo or TAIslim System). Intake procedures were: Product A, 60 ml (20 kcal) b.i.d. immediately before breakfast and lunch, Product B, 1 chew (20 kcal) t.i.d. between meals and after dinner; Product C, 40.5 g (158 kcal) as breakfast. A calorie-restricted diet with multi-vitamin supplementation and daily exercise was required. Anthropometric parameters were assessed at baseline, 4, 8, and 12 w. 2) Appetite was measured using a subjective visual analog scale during the initial 3-7 days of intake. 3) For PPEE evaluation, 12 participants consumed a single bout of TAIslim System products or placebo, and took part in 6 study sessions. EE was measured by an indirect calorimeter immediately before (baseline) and at 1, 2, and 4 h post-intake of samples. Results: 1) Body weight was significantly reduced by 6.2±0.7%, compared to pre-intervention with TAIslim System (P<0.01). Waist circumference, total body fat, blood pressure, and fasting blood glucose levels were also significantly reduced by TAIslim System, in a range of 3.8-9.9%. TAIslim System was significantly more effective than the placebo (P<0.05). The placebo group showed -0.1-3.9% reduction from pre-intervention with no significant difference. 2) TAIslim System also significantly suppressed appetite, by 39%, compared to the baseline and placebo (P<0.05) (11% reduction in the placebo). 3) PPEE was significantly increased by TAIslim System compared to placebo and baseline levels. Compared to the baseline EE, placebo increased only by 0.8±0.9%, but 7.2±1.2 % with TAIslim System (P<0.01). Conclusions: It is suggested that TAIslim System exhibits significant weight loss and stimulating effects on caloric expenditure, and thus may be a useful and effective weight loss program. Keywords: Lycium barbarum, Goji, Fiber, Phenylalanine, N-Acetyl-L-Tyrosine, Tea, Polyphenols, Human clinical trial, Energy expenditure, Resting metabolic rate, Waist circumference, Appetite, Body mass index, TAIslim. Downloads [Abstract] [Full Article] Published 2011-12-30 Issue Vol. 1 No. 12 (2011): December 2011 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com