Hot Fat-Loss Ingredients That Actually Work

February 27, 2024

Latest company news about Hot Fat-Loss Ingredients That Actually Work

1) Star ingredient: L-carnitine

 

L-carnitine is a chemical produced by lysine and methionine in the human brain, liver, and kidneys that can be acetylated to produce acetyl-L-carnitine (ALCAR). L-carnitine tartrate is the stable form of L-carnitine, which helps the body convert fat into energy.

 

L-carnitine is a necessary coenzyme in fat metabolism, which can transport medium-long chain fatty acids to mitochondria for oxidative decomposition during exercise. In addition, L-carnitine can provide energy support by binding to fatty acids, transporting them from the cytoplasm into the mitochondria.

 

2) black ginger polymethoxy flavonoid

 

Polymethoxy-flavones from black ginger, a class of polyphenols known as flavonoids, ranked first in the use of functional label foods that claim to have fat-reducing properties in Japan in 2023.

 

3) Domestic hot: white kidney bean extract
 
White kidney bean is a edible bean crop with a long history in China. Studies have shown that white kidney bean is a high-quality source of plant protein with a protein content of up to 30%.
 

It is worth mentioning that the special glycoprotein "alpha -amylase inhibitors" in white kidney beans can inhibit the activity of amylase, hinder the digestion and absorption of carbohydrates, and reduce the production of heat, thus achieving weight loss. This functional protein is also known as a "carbon-water blocker."

 

4) Sugar substitute star: D-aloxone

 
In the past two years, domestic food companies have focused their attention on the approval of D-alorulose as a new food raw material, making D-alorulose become a high-profile sugar substitute star ingredient in the food industry.
 

Aloxulose is a "differential isomer" of fructose. As a new natural sweetener, aloxulose has the advantages of low calories, weight management maintenance, and blood sugar regulation. At present, D-aloxulose has been certified as a new food raw material in many countries, but there is still a long way to go in the EU and China.