Metabolic Update metabolism booster supplement

Jiaogulan

Gynostemma pentaphyllum (jiaogulan, five-leaf ginseng) is an herbaceous, dioecious creeping herb. It is widely spread in South and East Asia. Its name refers to its serrated leaves that usually grow in groups of five. For medicinal purposes, the above-ground parts, mostly the leaves are used. Although in a taxonomical way it has no relation to the genus Ginseng, the plant is also called five-leaf ginseng, since its effects and active ingredients resemble that of Asian ginseng.

In its native area, its use traditionally was connected to youth and long-life providing effects. Traditionally it is used to treat high cholesterol levels, diabetes, liver diseases, obesity, and several other diseases, but these areas of use are not supported by adequate scientific evidence. In Hungary, its primary use is for the decrease of blood sugar and body weight.

The adaptogene and physical and mental performance increasing effects of jiaogulan are connected to its gypenoside type contents. Gypenosides, similarly to the active ingredients of Asian ginseng, are triterpenoid saponins. The blood sugar decreasing and lipid metabolism supporting effect of jiaogulan has been proven in experiments. In a clinical trial, it was shown that jiaogulan increased the efficacy of blood sugar level decreasing therapies; in a randomized study conducted with type 2 diabetes mellitus patients, a 12-week-long treatment decreased the fasting blood sugar level and improved the insulin sensitivity of the body and decreased the glycohemoglobin-level that is an indicator of long-term blood sugar control.[1] 

In a randomized, single-blinded study, jiaogulan significantly reduced body mass index, and the level of some enzymes that are indicators of liver function.[2]

A randomized, double-blind, placebo-controlled, 12-week-long study proved that the weight-reducing effect of the product’s main ingredient special, heat-treated extract. In the study, participants with a BMI score >25, but otherwise healthy, were enrolled; 40 participants received the extract of the plant (450 mg/day), 40 participants received placebo. During the study, the participants in the active group have experienced a significant decrease in abdominal fat, body weight, the body fat content, waist and hip circumference and BMI. The treatment did not have any risks.[3] The uniqueness of this extract comes from the fact that during the heat treatment, the ratio of those ingredients (including the gypenoside damulin A and B) that have a role in the body weight and body fat decreasing effect increases. Damulins activate the AMP-activated protein kinase (AMPK), and therefore increase the oxidation of fats and the glucose intake of muscle cells.

In case of dietary supplement containing jiaogulan, the following (pending) health claims that are not yet evaluated by the European Food Safety Authority (EFSA) can be used to inform costumers:

• As part of a balanced diet, it supports the lipid metabolism (cholesterol and triglycerides), and keeps the balance of the blood lipid level (3376)
• It supports the maintenance of the normal homocysteine level in the blood, which is one of the risk factors of atherosclerosis. It supports the circulation and the maintenance of normal blood pressure (3377).

Garlic

Garlic is a widely known spice used since the ancient times; nowadays it is one of the most popular herbs. Its underground part (bulb) is used for medicinal and nutritional purposes as well. The processed product contains the dried (often freeze-dried) bulb in a powdered form, or the oily extract of garlic, or rarely its essential oil. Chemicals with a characteristic odor containing sulfur are responsible for the effects of garlic. Raw garlic has a characteristic active ingredient named alliin, but when chopping garlic, it immediately starts to transform into other compounds (to allicin in the first step). The formed compounds can also exert the characteristic effects of garlic, but in different degrees. In the human body, the cholesterol level decreasing effect can be explained partly with the inhibition of cholesterol synthesis. The characteristic-smelling, sulfur-containing compound of garlic, allicin and S-allylcysteine (found in fermented products), strongly inhibit an enzyme (HMGCoA reductase) without which cholesterol production is not possible. Since garlic has a mild protective effect in atherosclerosis, it increases the concentration of HDL-cholesterol, therefore changes the LDL/HDL ratio in a favorable direction. The blood clotting inhibitory effect of garlic is in connection with its antiinflammatory effect. The antihypertensive effect shown in animal experiments can be explained with the regression of atherosclerotic deposits, and the direct vasodilatory effect.

Out of the cardiovascular effects, the slowing of atherosclerosis and the cholesterol decreasing effect and the antihypertensive effects have been supported with sufficient human trial evidence (randomized, controlled clinical trials).

If taken regularly in courses, it decreases the level of LDL-cholesterol in the blood (this molecule is responsible for the damage in the vessel wall), therefore garlic is used for slowing the development of atherosclerosis. In human trials, the optimal dose of garlic decreased total cholesterol, LDL, and triglyceride concentration by 10% on average.[4] The consumption of garlic decreased the growth of the deposits (plaques) characteristic of atherosclerosis in the vascular walls.[5]

In the human trials studying antihypertensive effects, mostly a mild, 2–17 Hgmm systolic and 3–16 Hgmm diastolic blood pressure decrease was observed.[6],[7]

Other beneficial effects of garlic consumption have also been observed. Those who consume a lot of garlic has a smaller chance of developing gastric or colon tumors. [8] It is also beneficial in the adjuvant treatment of gastrointestinal ulcers.[9]

In case of dietary supplement containing garlic, the following (pending) health claims that are not yet evaluated by the European Food Safety Authority (EFSA) can be used to inform costumers:

• it supports the maintenance of the health of the cardiovascular system, it supports the maintenance of normal cholesterol and blood lipid levels (1992)

Olive leaf

Olive tree is a native fruit tree in Asia Minor and Syria and is a cult and industrially significant plant that is cultivated in the whole area of the Mediterranean Sea. Its leaves are traditionally used for the treatment of hypertension and as a diuretic and cholagogue. In modern medicine they use its leaves and the oil acquired with cold pressing from the olive fruit as a solvent for medicinal products and as a component of cremes.

The dry extract of the olive leaf is used in dietary supplements. In a clinical trial the extract of olive leaf decreased the blood pressure of hypertension patients in the same degree as a medicinal compound called captopril did.[10] The antihypertensive effect has been proven in other trials.[11] In case of obese participants it was shown that the extract of the leaf increases the insulin sensitivity of cells and the insulin production of pancreas cells.[12]

The characteristic compounds of olive leaf include secoiridoids (e.g., oleuropein), which have a bitter taste. Oleuropein was found to have vasodilatory, diuretic and therefore antihypertensive effects in different experiments, and moreover, it decreased blood sugar levels and had an anti-inflammatory effect as well. The antihypertensive effect may be caused by the fact that secoiridoids inhibit the angiotensin-convertase enzyme (many antihypertensive medications act through this enzyme). Olive oil, which also has several beneficial effects does not contain secoiridoids in a considerable amount; these are the characteristic compounds of the leaves.

In case of dietary supplements containing olive leaf, the following (pending) health claims that are not yet evaluated by the European Food Safety Authority (EFSA) can be used for informing the costumers:

• it supports the maintenance of normal blood pressure (2656).

Chromium

Chromium is an important trace element that has a role in the mitigation of blood sugar regulation disorders, and the maintenance of normal blood sugar levels. To ensure the increased demand for chromium originated from increased physical activity, athletes consume it in a targeted manner. Chromium occurs in natural nutrient sources in a small quantity (whole meal grains, meat, liver, legumes), but only 1–2% of chromium compounds is absorbed. Chromium supplement is usually done by organic bound compounds, or (as in this product), with yeast containing chromium. This provides a good dosing possibility and adequate absorption.

Trials conducted with chromium usually targeted its effect on carbohydrate metabolism and blood sugar level regulation; these studies ended with positive results. In diabetes, a supplement therapy with 200–800 microgram daily chromium beneficially affected the blood sugar levels alone and helped it to stay in an appropriate range. This effect was proven by meta-analysis of clinical trials (fasting blood sugar level and the decrease of glycated hemoglobin level).[13]

Chromium increases insulin sensitivity and the intake of glucose into cells and therefore help in the long-term regulation of blood sugar levels. The compound helps in reaching the adequate lipid serum level and therefore indirectly decreases the risk of atherosclerosis and supports the prevention of cardiovascular diseases. The body weight decreasing, and muscle mass increasing effects of chromium are not confirmed.

The European Food Safety Authority (EFSA) approved that

• chromium supports the maintenance of normal blood sugar levels.[14]

Ginger

Ginger is an Asian perennial plant that has a characteristic, aromatic scent, and its spicy, hot-burning flavored yellow rhizome is used as an herb and a spice as well. In China, it has been used for thousands of years primarily to treat and cure digestive complaints. Nowadays it is used for the treatment and prevention of vomiting, but it is also used for the treatment of stomach and bowel symptoms (e.g., bloating) and to relieve this kind of pain. It has a strong anti-inflammatory effect [15] that is beneficial in those patients who have chronic, subclinical inflammatory processes due to metabolic syndrome.

According to one clinical trial, ginger increases thermogenesis and decreases the sense of hunger which supports the weight decrease. According to a meta-analysis from clinical trials that were conducted with type 2 diabetic patients, the consumption of ginger decreases the level of glycated hemoglobin, which indicates the improvement of blood sugar control.[17]

In case of diabetes patients, it increases insulin sensitivity according to a trial.[18] In a double-blind, placebo-controlled study, it improved the lipid profile of diabetic patients and beneficially affected the blood sugar values as well.[19]

In case of dietary supplement containing ginger, the following (pending) health claim that are not yet evaluated by the European Food Safety Authority (EFSA) can be used for the information of costumers:

• it supports the maintenance of normal blood sugar levels (2867).

Resveratrol

Resveratrol is a natural antioxidant compound that can be found in several dietary plants. Its most known source is the blue grapes skin, but it can also be found in significant amount in mulberry, raspberry, and blueberry. The herb with the highest resveratrol content is the Japanese knotweed (Fallopia japonica).

The interest towards resveratrol was born due to the discovery that the incidence of cardiovascular disorders in the Mediterranean area is smaller than in other parts of Europe. This phenomenon has been partly associated with diet, and within this, the consumption of red wine. Wine contains several compounds that have beneficial effects (besides the oxidant alcohol that is definitely damaging in higher doses); one of these is resveratrol.

Based on the antioxidant activity, it is presumed that it slows down cell ageing and decreases the risk of developing certain tumorous diseases, neurodegenerative diseases (e.g., Alzheimer’s disease) and the risk of cardiovascular diseases; however, most of these effects are not proven in humans.

Multiple hundreds of scientific studies have researched the bioactivity of resveratrol. As an antioxidant it protects against the cell damaging effects of free radicals; it has several other activities (e.g., estrogen effects) proven. The inhibition of cell ageing, and anti-inflammatory effects have been proven in multiple experimental models. It inhibits the cyclooxygenase enzyme and the production of inflammatory mediators. An important part of its effect is that it activates the SIRT-1 and (similarly to jiaogulan) the AMP activated protein kinase enzyme (AMPK).[20]

In experimental conditions it inhibits the development and reproduction of tumorous cells and the angiogenesis (the development of new vessels) of tumorous tissue.

Animal experiments showed that resveratrol improves cardiac function, decreases blood pressure, improves carbohydrate metabolism, and decreases the weight of obese experimental animals.

The effects of resveratrol are currently studied in multiple clinical trials. The meta-analysis of multiple studies shows that it decreases total cholesterol levels in metabolic syndrome, but it has no effect on the level of LDL and HDL.[21] In a smaller study, resveratrol had a beneficial effect on the blood lipid and cholesterol values.[22]

The beneficial effects of resveratrol on carbohydrate metabolism (decreasing fasting blood sugar level, increase of insulin production) were proven in human clinical trials conducted on diabetic patients, but not on healthy adults.[23] In diabetic patients, it improved the cardiometabolic parameters, which indicates the decrease of cardiovascular risks.[24]

In a placebo-controlled clinical trial, a dose of multiple hundred mg of resveratrol mitigated the symptoms of nonalcoholic fatty liver disease and decreased the level of liver enzymes in the serum. According to the meta-analysis of studies conducted in similar topics, the demonstrable benefit of the treatment is the decrease of the inflammatory factors.[25]

In case of dietary supplements containing resveratrol, the following (pending) health claim that are not yet evaluated by the European Food Safety Authority (EFSA) can be used for the information of costumers:

• it supports the maintenance of the health of the cardiovascular system (1849).