Obesity is a highly prevalent disease in developed countries, there are currently more than 1,000 million overweight people in the world of which 300 million are obese.

This disease leads to the development of other illnesses which represents a significant increase in morbidity and mortality in these individuals.

Current strategies for treatment are diverse and highly interesting field is the so-called functional ingredients. These ingredients are compounds that appear in certain foods and promoting specific bodily functions improving health and reducing disease risk.

Lasa Arrate Elgezua as a researcher of the research group "Nutrition and Obesity" at the UPV / EHU has developed his thesis "and Resvetratrol conjugated linoleic acid: effect of these functional ingredients on the metabolism of triglycerides and fat", which has studied the fat-lowering effect of two functional ingredients conjugated linoleic acid (CLA) and Resveratrol. This thesis has been written in English, Euskera and Castilian and was defended on Friday 25 February at the School of Pharmacy at the UPV / EHU in Vitoria-Gasteiz.

Reduction of fat with functional ingredients

Conjugated Linoleic Acid (CLA) and resveratrol are both functional ingredients that have proven fat-lowering effect in several experiments on living beings and in vitro. On the one hand, the properties attributed to CLA indicated that prevents weight gain and fat accumulation by inhibiting fat synthesis and increased fatty acid oxidation. However, unaware of their effects when added to a hypocaloric diet for the treatment of obesity. Moreover, resveratrol is known to have hypolipidemic properties, but its effect on the use of stored fat has not been widely analyzed.

For this reason, this thesis shows on the one hand, the results obtained after treatment with CLA in hamsters subjected to energy restriction and on the other, the effect of resveratrol on fat accumulation and lipolytic activity in cell cultures of murine adipocytes and human. The results show that CLA does not promote weight loss and body fat diet-induced energy restriction. It also does not induce a greater lipolysis, nor improved serum parameters, glucose homeostasis and insulin function more than it's own weight-loss diet.

By contrast, resveratrol reduces the accumulation of triglycerides in part by activation of lipolysis, both in mouse adipocytes and in human adipocytes.

For these reasons, we conclude that while the CLA does not seem to be a molecule useful in the treatment of obesity when included in a reduced calorie diet, resveratrol itself could represent a useful tool for reducing fat. Further studies are needed in relation to the latter molecule, first to describe other effects of resveratrol and its mechanisms of action and potential adverse effects and possible toxicity, and second human studies confirm the effects we observed previously.

About the Author

Lasa Arrate Elgezua is Diploma in Human Nutrition and Dietetics and Bachelor of Science and Food Technology (June 2006) by the Faculty of Pharmacy, Campus de Álava UPV / EHU. Has the thesis under the direction of Magro and Itziar Simón Edurne Txurruka Ortega, both from the Department of Pharmacy and Food Science. Arrate Lasa has obtained a grant of Ministry of Education and Research Staff has joined the research group "Nutrition and Obesity" Area of Nutrition and Food Science, Department of Pharmacy and Food Science, Faculty of Pharmacy.

Source Basque Country University