Ginger infusion increases diet-induced thermogenesis in healthy individuals:A randomized crossover trial  

作　　者：Ana Paula da Costa Soares Natália Cristina de Faria Guilherme Fonseca Graciano James Almada da Silva Vitoria Shievila dos Santos Gonçalves Virginia Del Carmen Trancoso Valenzuela Maria Isabel Toulson Davisson Correia Lucilene Rezende Anastácio 

机构地区：[1]Post-Graduate Program in Food Science,Pharmacy School,Universidade Federal de Minas Gerais,Brazil [2]Surgical Post-Graduate Program,Alfa Institute of Gastroenterology,Hospital das Clínicas,Universidade Federal de Minas Gerais,Brazil [3]Pharmacy Department,Universidade Federal de Sergipe,Brazil [4]Fundação Ezequiel Dias,Brazil

出　　处：《Food Bioscience》2022年第6期314-319,共6页食品生物科学（英文）

基　　金：supported by Fundaç˜ao de Amparo`a Pesquisa do Estado de Minas Gerais(FAPEMIG),(APQ 02474-16).

摘　　要：The purpose of this study is to evaluate the acute effect of ingesting ginger infusion on energy metabolism,appetite responses,and food intake in healthy individuals.This is a clinical(RBR-9ZJGQM),randomized,open,and crossover study with a minimum interval of seven days between treatments.Two drinks,ginger infusion(2 g)and water(control)were served with a standard breakfast.It has 21 volunteers of both sexes(18–40 years old,18.5–26 kg/m^(2)).Consumption of ginger tea increased on average 95.5±27.4 kcal/day the non-nitrogen energy expenditure after 240 min of ingestion(p=0.002).There was a significant effect of ginger on diet-induced thermogenesis(difference between ginger tea treatment vs.control:113.0±43.0 kcal/day,p=0.016).However,appetitive responses and prospective food intake did not differ between ginger tea and water intake.

关 键 词：Zingiber officinale GINGER Indirect calorimetry Energy metabolism 

分 类 号：TS201.4[轻工技术与工程—食品科学]