Kristen N Gross, Leah E Allen, Anthony M Hagele, Joesi M Krieger, Paige J Sutton, Esther Duncan, Petey W Mumford, Ralf Jäger, Martin Purpura, Chad M Kerksick
{"title":"一项剂量反应研究，探讨帕罗沙坦因对能量消耗、饥饿、食欲和脂肪分解的影响。","authors":"Kristen N Gross, Leah E Allen, Anthony M Hagele, Joesi M Krieger, Paige J Sutton, Esther Duncan, Petey W Mumford, Ralf Jäger, Martin Purpura, Chad M Kerksick","doi":"10.1080/19390211.2024.2351222","DOIUrl":null,"url":null,"abstract":"<p><p>This study investigated if paraxanthine (PX) impacts energy expenditure, lipolysis and perceptual responses. In a randomized, double-blind, placebo-controlled, crossover fashion, 21 adults (13 M, 8 F; 26.0 ± 6.4 years, 174.9 ± 11.5 cm, 81.0 ± 15.7 kg body mass, 26.3 ± 3.4 kg/m<sup>2</sup>) consumed a placebo (PLA), 100 mg (PX100), 200 mg (PX200), and 300 mg of PX (PX300, enfinity®, Ingenious Ingredients, L.P. Lewisville, TX, USA). Venous blood was collected 0, 30, 60, 90, 120 and 180 min (min) after ingestion and analyzed for glycerol and free fatty acids. Resting hemodynamics, metabolic rate and perceptual indicators of hunger, appetite and anxiety were evaluated. Mixed factorial analysis of variance were used to evaluate changes time within and between groups. Heart rate decreased in PX100 compared to PLA 60 (<i>p =</i> .022) and 180 min (<i>p =</i> .001). Blood pressure did not change. Hunger ratings in PLA increased 30 (<i>p</i> = .05), 60 (<i>p</i> = .04), 90 (<i>p</i> = .02), and 180 min (<i>p</i> = .05) after ingestion when compared to PX200. PX200 increased energy expenditure (all <i>p</i> < .05) when compared to PLA. Rates of fat oxidation tended to increase 90 (<i>p</i> = .056) and 120 min (<i>p</i> = .066) in PX200 compared to PLA. Free fatty acids increased in PX300 compared to PLA (<i>p</i> = .002). Glycerol did not change. Ingestion of PX200 augmented energy expenditure and hunger ratings when compared to PLA without impacting hemodynamics or lipolysis.</p>","PeriodicalId":15646,"journal":{"name":"Journal of Dietary Supplements","volume":null,"pages":null},"PeriodicalIF":1.9000,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"A Dose-Response Study to Examine Paraxanthine's Impact on Energy Expenditure, Hunger, Appetite, and Lipolysis.\",\"authors\":\"Kristen N Gross, Leah E Allen, Anthony M Hagele, Joesi M Krieger, Paige J Sutton, Esther Duncan, Petey W Mumford, Ralf Jäger, Martin Purpura, Chad M Kerksick\",\"doi\":\"10.1080/19390211.2024.2351222\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>This study investigated if paraxanthine (PX) impacts energy expenditure, lipolysis and perceptual responses. In a randomized, double-blind, placebo-controlled, crossover fashion, 21 adults (13 M, 8 F; 26.0 ± 6.4 years, 174.9 ± 11.5 cm, 81.0 ± 15.7 kg body mass, 26.3 ± 3.4 kg/m<sup>2</sup>) consumed a placebo (PLA), 100 mg (PX100), 200 mg (PX200), and 300 mg of PX (PX300, enfinity®, Ingenious Ingredients, L.P. Lewisville, TX, USA). Venous blood was collected 0, 30, 60, 90, 120 and 180 min (min) after ingestion and analyzed for glycerol and free fatty acids. Resting hemodynamics, metabolic rate and perceptual indicators of hunger, appetite and anxiety were evaluated. Mixed factorial analysis of variance were used to evaluate changes time within and between groups. Heart rate decreased in PX100 compared to PLA 60 (<i>p =</i> .022) and 180 min (<i>p =</i> .001). Blood pressure did not change. Hunger ratings in PLA increased 30 (<i>p</i> = .05), 60 (<i>p</i> = .04), 90 (<i>p</i> = .02), and 180 min (<i>p</i> = .05) after ingestion when compared to PX200. PX200 increased energy expenditure (all <i>p</i> < .05) when compared to PLA. Rates of fat oxidation tended to increase 90 (<i>p</i> = .056) and 120 min (<i>p</i> = .066) in PX200 compared to PLA. Free fatty acids increased in PX300 compared to PLA (<i>p</i> = .002). Glycerol did not change. 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A Dose-Response Study to Examine Paraxanthine's Impact on Energy Expenditure, Hunger, Appetite, and Lipolysis.
This study investigated if paraxanthine (PX) impacts energy expenditure, lipolysis and perceptual responses. In a randomized, double-blind, placebo-controlled, crossover fashion, 21 adults (13 M, 8 F; 26.0 ± 6.4 years, 174.9 ± 11.5 cm, 81.0 ± 15.7 kg body mass, 26.3 ± 3.4 kg/m2) consumed a placebo (PLA), 100 mg (PX100), 200 mg (PX200), and 300 mg of PX (PX300, enfinity®, Ingenious Ingredients, L.P. Lewisville, TX, USA). Venous blood was collected 0, 30, 60, 90, 120 and 180 min (min) after ingestion and analyzed for glycerol and free fatty acids. Resting hemodynamics, metabolic rate and perceptual indicators of hunger, appetite and anxiety were evaluated. Mixed factorial analysis of variance were used to evaluate changes time within and between groups. Heart rate decreased in PX100 compared to PLA 60 (p = .022) and 180 min (p = .001). Blood pressure did not change. Hunger ratings in PLA increased 30 (p = .05), 60 (p = .04), 90 (p = .02), and 180 min (p = .05) after ingestion when compared to PX200. PX200 increased energy expenditure (all p < .05) when compared to PLA. Rates of fat oxidation tended to increase 90 (p = .056) and 120 min (p = .066) in PX200 compared to PLA. Free fatty acids increased in PX300 compared to PLA (p = .002). Glycerol did not change. Ingestion of PX200 augmented energy expenditure and hunger ratings when compared to PLA without impacting hemodynamics or lipolysis.
期刊介绍：
The Journal of Dietary Supplements (formerly the Journal of Nutraceuticals, Functional & Medical Foods) has been retitled to reflect the bold departure from a traditional scientific journal presentation to a leading voice for anyone with a stake in dietary supplements. The journal addresses important issues that meet the broad range of interests from researchers, regulators, marketers, educators, and health professionals from academic, governmental, industry, healthcare, public health, and consumer education sectors. This vital tool not only presents scientific information but interprets it - helping you more readily pass it on to your students, patients, clients, or company.
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