Ginger consumption enhances the thermic effect of food and promotes feelings of satiety without affecting metabolic and hormonal parameters in overweight men: A pilot study

Abstract

Objective Evidence suggests that ginger consumption has anti-inflammatory, anti-hypertensive, glucose-sensitizing, and stimulatory effects on the gastrointestinal tract. This study assessed the effects of a hot ginger beverage on energy expenditure, feelings of appetite and satiety and metabolic risk factors in overweight men. Methods Ten men, age 39.1 ± 3.3 y and body mass index (BMI) 27.2 ± 0.3 kg/m2, participated in this randomized crossover study. Resting state energy expenditure was measured using indirect calorimetry and for 6 h after consumption of a breakfast meal with or without 2 g ginger powder dissolved in a hot water beverage. Subjective feelings of satiety were assessed hourly using visual analog scales (VAS) and blood samples were taken fasted and for 3 h after breakfast consumption. Results There was no significant effect of ginger on total resting energy expenditure (P = 0.43) or respiratory quotient (P = 0.41). There was a significant effect of ginger on thermic effect of food (ginger vs control = 42.7 ± 21.4 kcal/d, P = 0.049) but the area under the curve was not different (P = 0.43). VAS ratings showed lower hunger (P = 0.002), lower prospective food intake (P = 0.004) and greater fullness (P = 0.064) with ginger consumption versus control. There were no effects of ginger on glucose, insulin, lipids, or inflammatory markers. Conclusions The results, showing enhanced thermogenesis and reduced feelings of hunger with ginger consumption, suggest a potential role of ginger in weight management. Additional studies are necessary to confirm these findings.

Response of appetite and potential appetite regulators following intake of high energy nutritional supplements

“…Some studies (Crovetti et al, 1998;Mansour et al, 2012;Westerterp-Plantenga et al,1997) suggest that appetite and satiety are influenced by an increase in energy expenditure in the postprandial period due to absorbing, metabolizing, and storing ingested nutrients (Tappy, 1996), a phenomenon known as diet induced thermogenesis. Studies have found that higher diet induced thermogenesis (DIT) is correlated with reduced hunger and more satiety (Crovetti et al, 1998;Mansour et al, 2012;Westerterp-Plantenga et al,1997).…”

“…Studies have found that higher diet induced thermogenesis (DIT) is correlated with reduced hunger and more satiety (Crovetti et al, 1998;Mansour et al, 2012;Westerterp-Plantenga et al,1997). Thus, the current study also aimed to find out whether appetite responses following HENSD consumption were related to change in postprandial energy expenditure.…”

“…Thus, the interaction between appetite, food intake, and the wider spectrum of hormonal appetite and satiety regulators following oral supplementation remains to be investigated. Appetite and energy intake following food or supplement consumption can also relate to their impact on gastric emptying and diet induced thermogenesis as reduced hunger and enhanced satiety were reported to be linked with delayed gastric emptying (Wang et al, 2008) and with higher diet induced thermogenesis (Crovetti, Porrini, Santangelo, & Testolin, 1998;Mansour et al, 2012). Therefore, the aim of this study was to investigate the level of energy intake compensation in lean adult women following HENSD consumption and find out how it relates to responses of a range of hormonal and metabolic appetite regulators as well as a measure of gastric emptying and diet induced thermogenesis.…”

Effect of dietary supplement from mono‐culture fermentation of Moringa oleifera seeds by Rhizopus stolonifer on hematology and markers linked to hypercholesterolemia in rat model

“…It was similarly demonstrated that M. oleifera leaves inhibited hyperlipidemia and hepatocytic disarrays when initiated by dietary iron shortage (Ndong, Uehara, Katsumata, Sato, & Suzuki, 2007), while its seed extract protected hepatic cells from necrotic damage and fibrosis in rat model (Fakurazi, Hairuszah, & Nanthini, 2008; Hamza, 2010). Further result also suggested that edible oil from MO seeds potentially protected rats in chemical‐induced hepatitis (Mansour et al., 2012). Another study similarly indicated that co‐administration of monoisoamyl dimercaptosuccinic acid (MDA) and MO seeds powder protected arsenic‐induced oxidative stress and metals distribution in mice (Mansour et al., 2012).…”

“…Further result also suggested that edible oil from MO seeds potentially protected rats in chemical‐induced hepatitis (Mansour et al., 2012). Another study similarly indicated that co‐administration of monoisoamyl dimercaptosuccinic acid (MDA) and MO seeds powder protected arsenic‐induced oxidative stress and metals distribution in mice (Mansour et al., 2012). Following these preventive effects of MO seed, recent study proved that fermentation of MO seeds increased the protein content, essential amino acid, and polyunsaturated fatty acid profiles with concomitant reduction in its anti‐nutrient compositions (Oluwole, Oluwole, & Oluwaseun, 2013).…”