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J Int Soc Sports Nutr. 2015 Nov 25;12:44. doi: 10.1186/s12970-015-0105-8. eCollection 2015.

Acute effectiveness of a "fat-loss" product on substrate utilization, perception of hunger, mood state and rate of perceived exertion at rest and during exercise.

Author information

1
Division of Sport and Exercise Science, School of Social and Health Sciences, University of Abertay, Bell Street, Dundee City, DD1 1HG United Kingdom.
2
Centre for Sport Science and Human Performance, School of Science, University of Greenwich, Medway Campus, Central Avenue, Chatham Maritime, Kent, ME4 4TB London, United Kingdom.
3
Clinical Research Institute, Texas Tech University Health Sciences Center, Lubbock, TX USA.

Abstract

BACKGROUND:

Achieving fat-loss outcomes by ingesting multi-ingredient mixtures may be further enhanced during exercise. This study tested the acute thermogenic effectiveness of a commercially available multi-ingredient product (Shred-Matrix®), containing Green Tea Extract, Yerba Maté, Guarana Seed Extract, Anhydrous caffeine, Saw palmetto, Fo-Ti, Eleuthero root, Cayenne Pepper, and Yohimbine HCI, on fatty acid oxidation (FAO), perception of hunger, mood state and rate of perceived exertion (RPE) at rest and during 30 min of submaximal exercise.

METHODS:

Following institutional ethical approval, twelve healthy recreationally active participants, five females and seven males, were randomized to perform two separate experimental ergometry cycling trials, and to ingest 1.5 g (3 × capsules) of either a multi-ingredient supplement (SHRED) or placebo (PL). Participants rested for 3 h, before performing a 30-min cycling exercise corresponding to their individually-determined intensity based on their maximal fat oxidation (Fatmax). Fatty acid oxidation (FAO) was determined at rest, 3 h before exercise (Pre1), immediately before exercise (Pre2) and during exercise (Post), using expired gasses and indirect calorimetry. Rate of perceived exertion (RPE) was measured every 3 min during the 30-min exercise. Additionally both mood state and perception of hunger were assessed at Pre1, Pre2 and Post exercise. A repeated measures ANOVA design and Cohen's d effect sizes were used to analyze potential differences between times and treatment conditions.

RESULTS:

FAO increased in SHRED from Pre1 to Pre2 [0.56 ± 0.26 to 0.96 ± 0.37, (p = 0.003, d =1.34)] but not in PL [0.67 ± 0.25 to 0.74 ± 0.19, (p = 0.334) d = 0.49], with no differences were found between conditions (p = 0.12, d = 0.49). However, Cohen's d = 0.77 revealed moderate effect size in favor of SHRED from Pre to Post exercise. RPE values were lower in SHRED compared to Pl (p< 0.001). Mood state and perception of hunger were not different between conditions, with no interaction effects. However, a trend was shown towards improved satiety in SHRED compared with PL, [F(1,11) = 3.58, p = 0.085].

CONCLUSIONS:

The multi-ingredient product's potential enhancement of FAO during exercise, satiety, and RPE reduction suggests an acute effectiveness of SHRED in improving the exercise-related fat loss benefits.

KEYWORDS:

Maximal fat oxidation; Multi-ingredient; Thermogenic; Weight loss

PMID:
26612980
PMCID:
PMC4660661
DOI:
10.1186/s12970-015-0105-8
[Indexed for MEDLINE]
Free PMC Article

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