Avaliação do efeito do gengibre (Zingiber officinale Roscoe) na termogênese induzida pela dieta em mulheres sadias

Abstract

Thermic effect of food is one of the total energy expenditure components that could be targeted for interventions aimed favorable effects on energy balance. In recent years there have been suggested the use of bioactive compounds to modulate thermogenesis, however, the data are controversial and many compounds still need to be investigated. In this context, the aim of the present study was to evaluate the effect of ginger’s bioactive compounds on thermic effect of food. We carried out a randomized double-masked and placebo-controlled clinical trial, in outpatient clinics located in Hospital das Clínicas da Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil. We recruited 20 eutrophic and healthy women, aged between 18 and 60 years. Participants selected were initially evaluated for weight, height, body composition, clinical variables and resting metabolic rate. At different times, volunteers received two ginger’s dry extract capsules (200mg, with 5% of gingerol) or placebo (cellulose), along with a standardized breakfast. Indirect calorimetry, blood collection, blood pressure, heart rate and axillary temperature were assessed before the meal and thereafter, at 30, 60, 120, 180 and 240 minutes postprandial. After the breakfast there was an increase in thermic effect of food, however, supplementation with ginger’s dry extract did not change the thermogenesis compared to placebo. Supplementation with ginger’s dry extract did not change oxigen consumption, respiratory quotient, blood presure, heart rete, axillary temperature and metabolic profile. We conclude, therefore, that the acute intake of ginger’s dry extract capsules, does not increase thermic effect of food and does not affect postprandial metabolic profile of health women.