Department of Nutrition, Nursing School, Universidade Federal de Minas Gerais (UFMG), Av. Alfredo Balena, 190 Santa Efigênia CEP 30130100, Belo Horizonte, Minas Gerais, Brazil.
Department of Surgery, Medical School, Universidade Federal de Minas Gerais (UFMG), Av. Alfredo Balena, 170 Santa Efigênia CEP 30130100, Belo Horizonte, Minas Gerais, Brazil.
Clin Nutr ESPEN. 2021 Feb;41:168-174. doi: 10.1016/j.clnesp.2020.10.001. Epub 2020 Nov 9.
BACKGROUND & AIMS: The thermic effect of food (TEF) is one of the components of total energy expenditure (TEE). Some bioactive compounds present in food could be useful to increase TEE. In this context, ginger has been extensively used as a thermogenic food despite no clear effect has been demonstrated yet. Herein, we evaluated the acute thermogenic effect of gingerol, a bioactive compound present in ginger, in healthy women.
We carried out a randomized double-masked, cross-over and placebo-controlled clinical trial with 20 healthy eutrophic women. Anthropometric, body composition, indirect calorimetry and clinical variables were collected at baseline and throughout the intervention phase. A standardized breakfast was offered together with two dry extract of ginger capsules (5% gingerol) or a placebo (cellulose). Indirect calorimetry, blood pressure, heart rate, axillary temperature and blood collection were assessed at baseline and thereafter, at 30, 60, 120, 180 and 240 min postprandial. The analyses were repeated with a minimum of seven days' washout period.
Ginger intake did not increase the TEF of a standardized breakfast compared to the placebo. Oxygen consumption, respiratory quotient, blood pressure, heart rate, axillary temperature and metabolic profile were not different as well.
Our data show that gingerol did not modify the acute TEF in healthy women. More studies in human subjects, using different concentrations of gingerol, administration methods and intervention type (chronic effect) are necessary to clarify the putative thermogenic effect of ginger. Registered at ClinicalTrials.gov (Thermogenic Effect of Ginger - NCT03089593).
食物的热效应（TEF）是总能量消耗（TEE）的组成部分之一。食物中存在的一些生物活性化合物可能有助于增加 TEE。在这种情况下，尽管生姜尚未显示出明确的效果，但已被广泛用作产热食物。在此，我们评估了生姜中的生物活性化合物姜醇对健康女性的急性产热作用。
我们进行了一项随机、双盲、交叉和安慰剂对照的临床试验，纳入了 20 名健康的正氮平衡女性。在基线和整个干预阶段收集了人体测量学、身体成分、间接测热法和临床变量。提供了标准化早餐以及两个干提取物姜胶囊（5%姜醇）或安慰剂（纤维素）。在基线和此后的 30、60、120、180 和 240 分钟餐后评估间接测热法、血压、心率、腋窝温度和血液采集。分析重复进行，洗脱期至少为 7 天。
与安慰剂相比，姜摄入并没有增加标准化早餐的 TEF。耗氧量、呼吸商、血压、心率、腋窝温度和代谢特征也没有差异。
我们的数据表明，姜醇不会改变健康女性的急性 TEF。需要更多的人体研究，使用不同浓度的姜醇、给药方法和干预类型（慢性效应），以阐明生姜的潜在产热作用。在 ClinicalTrials.gov 注册（姜的产热作用 - NCT03089593）。
