Evidence-based products

Study claim: Omega-3 polyunsaturated fatty acids of marine origin reduce adiposity in animals fed a high-fat diet.

Published: Ruzickova J, et al. Omega-3 PUFA of marine origin limit diet-induced obesity in mice by reducing cellularity of adipose tissue. Lipids 2004; 39(12):1177-85.

Abstract: The study?s aim was to learn whether EPA and DHA could limit development of obesity and reduce cellularity of adipose tissue and whether other dietary fatty acids could influence the effect of EPA/DHA. Weight gain induced by a composite high-fat diet in C57BL/6J mice was limited when the content of EPA/DHA was increased from one to 12 per cent (wt/wt) of dietary lipids. Accumulation of adipose tissue was reduced, especially of the epididymal fat. A low ratio of EPA to DHA promoted the effect.

A higher dose of EPA/DHA was required to reduce adiposity when admixed to diets that did not promote obesity, the semisynthetic high-fat diets rich in EFA, either alpha-linolenic acid (ALA, 18:3 n-3, the precursor of EPA and DHA) or linoleic (18:2 n-6) acid. Quantification of adipose tissue DNA revealed that except for the diet rich in ALA, the reduction of epididymal fat was associated with 34-50 per cent depression of tissue cellularity, similar to the 30 per cent caloric restriction in the case of the high-fat composite diet. Changes in plasma markers and adipose gene expression indicated improvement of lipid and glucose metabolism due to EPA/DHA even in the context of the diet rich in ALA.

Results document augmentation of the antiadipogenic effect of EPA/DHA during development of obesity and suggest that EPA/DHA could reduce accumulation of body fat by limiting both hypertrophy and hyperplasia of fat cells. Increased dietary intake of EPA/DHA may be beneficial regardless of the ALA intake.

Potential applications: EPAX is available for integration into nutritional supplements, infant food and food products as pure oil or microcapsules.

More info: +47 22 53 48 50

Study Claim: The bovine serum-derived ImmunoLin protein positively modulates major lipid indices associated with cardiovascular disease.

Published: Earnest C, et al. The effect of a bovine serum immunoglobulin fraction (bIg) on blood lipid indices in mildly hypercholesterolemic subjects. Am J Clin Nutr 2005 Apr; 81(4):792.

Abstract: Milk and yoghurt consumption has been found to lower cholesterol. The IgG fraction of milk, a serum protein, is a potential candidate responsible for the cholesterol-lowering effect. The study examined the effectiveness of oral supplementation of serum immunoglobulin fraction bIg, derived from USDA-approved bovine plasma on lipid indices in 52 hypercholesterolemic humans. Participants included men and women, 25-70 years old, with cholesterol levels between 210 and 270mg/dL and not on any cholesterol-lowering medication. Treatment consisted of participants receiving, in a double-blind, placebo-controlled, randomised manner, 5g bIg — much lower than soy. Food frequency questionnaires were used to examine energy and macronutrient intakes at baseline and six weeks. MANOVA and post-hoc evaluation, covaried for minor yet significant total energy intake changes, showed no between-group differences for mean total cholesterol. However, significant within-group effects were observed for bIg vs baseline — 244.5 baseline, 230.9 three weeks, 230.4 six weeks. Corresponding placebo values for total cholesterol were 238.0 baseline, 236.9 three weeks, 234.2 six weeks. An examination of change data within the bIg group at three weeks (-21.6, -5.8mg/dL) and six weeks (-23.6, -4.6mg/dL) were also significant and statistically different vs placebo. This reduction in total cholesterol was largely due to reductions in LDL cholesterol at weeks three (-16.7, -1.5mg/dL) and six (-17.6, -3.8mg/dL). No significant changes were observed for HDL, VLDL, triglycerides, CRP or glucose. Furthermore, no significant changes were observed in other blood chemistry markers associated with hepatorenal or cardiovascular function.

Potential applications: ImmunoLin is a patented protein isolate. It?s an all-natural and lactose-free source of immunoglobulin and other immuno-proteins and can be converted into bars, capsules, tablets or drink-mix form.

More info: +1 800 369 2672

To submit newly published research on your company?s ingredients, please email [email protected] for details.

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