Effects of the consumption of Acacia bark-derived proanthocyanidins on visceral fat: A randomized, double-blind, placebo-controlled, parallel-group comparative study | 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. 14 No. 12 (2024): December 2024 / Research Articles Effects of the consumption of Acacia bark-derived proanthocyanidins on visceral fat: A randomized, double-blind, placebo-controlled, parallel-group comparative study Authors Asami Baba Sosuke Ogawa Kengo Yokosho Naoko Suzuki Tsuyoshi Takara DOI: https://doi.org/10.31989/ffhd.v14i12.1420 Abstract Background: Obesity is an important risk factor for diabetes, kidney, liver, and cardiovascular diseases, and chronic obstructive pulmonary diseases. Factors such as dietary choices, decreased physical activity due to urbanization and economic expansion, and increased nutritional consumption have made obesity a growing global issue. Acacia bark extract contains proanthocyanidins, which are believed to inhibit accumulation of fat and promote the metabolism of body fat. Objective: This study was designed to investigate the effects of Acacia bark-derived proanthocyanidins on fat accumulation among healthy Japanese adults with a body mass index (BMI) of 25–30 kg/m2. Methods: This study was performed as a randomized, placebo-controlled, double-blind, parallel-group study. Out of 199 participants who signed informed consent, 68 were randomized to two groups (n = 34/group) with a computer-generated allocation table. The participants took six tablets containing either Acacia bark-derived proanthocyanidins (Acacia group) or placebo (Placebo group) daily for 12 weeks. Their abdominal total, subcutaneous, and visceral fat areas via X-ray computed tomography, body weight, BMI, fat and muscle mass, and waist, abdominal, and hip circumferences were measured. Results: After accounting for dropouts, the Acacia and Placebo groups had 32 and 33 participants, respectively. At the end of the 12-week intervention, the Acacia group had significantly lower abdominal visceral fat area compared with the Placebo group. Conclusions: Acacia proanthocyanidins were found to reduce visceral fat. Keywords: Acacia bark extract, proanthocyanidins, polyphenol, visceral fat, obesity Downloads [Abstract] [Full Article] [Supplementary] Published 2024-12-12 Issue Vol. 14 No. 12 (2024): December 2024 Section Research Articles License Copyright (c) 2024 Functional Foods in Health and Disease This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International 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