Chitosan
is a natural dietary fiber and is made from the shell
of shrimps that were harvested from northern Atlantic
Ocean, where has the least level of pollution.
The unique property of Chitosan makes it the
effective fat blocker.
Chitosan can bind dietary fat and cholesterol.
Each gram of Chitosan can bind equal amount of fat.
By binding with cholesterol, Chitosan can
reduce the re-absorption of cholesterol of the bile
acid. The
Chitosan bound dietary fats and cholesterol is
excreted from body.
Chitosan also reduces the micelle formation of
fat in the intestine and interferes the enzymatic
interaction of pancreatic lipase with the fat.
The
following are the functionality of Chitosan and its
biological effects in the digestive system:
Taken
as a nutritional supplement, chitosan dissolves in the
stomach and mixes with the dietary fat. Being a
dietary fiber, chitosan increases the viscosity,
giving a filling effect (1, 2).
From
the stomach, the dietary fats are passed on to the
small intestine, in the small intestine; bile acids
are released and later reabsorbed.
Bile acids solubilize the fat and decrease the
fat droplet size to what is called micelles.
Chitosan binds to the micelles and disturbs the
structure of the fat-bile acid complex (3, 4).
Pancreatic
lipase is an enzyme also released in the small
intestine, which breaks down micelle fat into free
fatty acids and monoglycerids.
Chitosan
partly inhibits this enzyme, and thereby reduces the
fat digestion (5).
Bile
acids mainly consist of cholesterol, and are normally
reabsorbed in the small intestine.
In addition to binding fatty acids and
monoglycerids, chitosan also binds bile acids (3,6).
Chitosan thereby directly reduces the uptake of
cholesterol, reducing the total blood cholesterol
level (7).
This process is called bile acid sequestration.
Chitosan
with a high degree of deacetylation increases the
capacity to bind dietary fat and bile acids.
Chitosan-bound
fat and bile acids are excreted in the stool (2).
As
a result, Chitosan reduces the digestion and
absorption of the fats in the intestine.
Long-term use of this product will help to
reduce both cholesterol and triglycerine in the blood
and reduces the body overweight.
These results have been demonstrated in several
clinical studies (8- 12).
This
product contains Zinc, Magnesium and protein bound
chromium and that both are very important minerals for
the energy metabolism. Chromium
can increase the insulin sensitivity and can help to
maintain normal energy metabolism especial the sugar
metabolism (13, 14). Many research data have proved
the effectiveness and the importance of Chromium, zinc
and magnesium in normal energy metabolism. According
to the research data, 90% of population in US might
have insufficient daily intake of chromium. This product contains 66% of Recommended Daily Amount
(RDA) of chromium and 66% of zinc and 20% of RDA of
magnesium.
-
Supplement
Factors
-
per serving: two capsules
-
Quantity
% DV
-
Dietary fiber
1.175
grams
*
-
Chitosan
0.8 grams
- Apple
pectin
0.375 grams
-
Chromium (as chromium picolinate^
60
mcg
50%
-
or Protein bound Chromium)
-
Zinc (as Zinc
Oxide)
10
mg
66%
-
Magnesium (as Magnesium Oxide
-
or chelated)
75
mg
19%
-
Sodium
Very low
(<5mg)
-
-
-
- ^:
Chromium Picolinate is licensed under US
patent 33,988.
- *: Daily value
not established.
Reseal tightly after opening and keep in dry place.
References:
1.
M.
Sugano, S Watanabe, A, Kishi, M. Izume, and A,
Ohtakara, Hypocholesterolemic action of chitosans with different viscosity in
rat, Lipids 23: 187 (1988).
2.
M.
Sugano, T. Fujikawa, Y. HIratsuji, K. Nakashima, N.
Fukuda, and Y. Hosegawa, A novel use of chitosan as a
hypocholesterolemic agent in rats, Am. J.
Clin. Nutr. 33:787 (1980).
3.
G.
V. Vahoruny, S. Satchilhanandam, M. M. Cassidy, F. B.
LIghtfoot, and I, Furda, Comparative
effects of chitosan and choleslyamine on lymphatic
absorption of lipids in the rat, Am. J. Clin. Nutr.
38:278 (1983).
4.
O.
Kanauchi, K. lmasato, M. Shizukuishi, and E. Kobayashi, Mechanism for the inhibition of the inhibition of fat digestion by
chitosan and for the synergistic effect of ascorbate, Biosci. Biotechnol. Biochem. 59:786 (1995).
5.
R.
A. Muzzarelli,
Human enzymatic activities related to the therapeutic
activities related to the therapeutic
administration of chitin derivatives, Cell Mol.
Life Sc. 53:
131 (1997).
6.
Nauss,
Thompson and Nagyvary, The Binding of Micellar Lipids
to Chitosan, Lipids
18:10 (1983).
7.
l.
lkeda, Y. Tomari, and M. Sugano, Interrelated effects
of dietary fiber and fat on lymphatic cholesterol and
triglyceride absorption in rats, J. Nutr. 119: 1383 (1989).
8.
D.
J. Ormrod, C. C. Holmes. And T. E. Miller, Dietary chitosan inhibits
hypercholesterolaemia and atherogenesis in the
apolipoprotein E-deficient mouse model of
atherosclerosis, Atherosclerosis
138:329 (1998).
9.
S.
B. Jing, L. Li, D. Ji. Y. Takiguchi, and T. Yamaguchi, Effect of chitosan on renal function in patients
with chronic renal failure,
J. Phorm. Pharmacol.
49:721 (1997).
10. E.
Wuolijoki, T. Hirveol, and P. Ylitaol.
Decrease in serum LDL cholesterol with
microcrystalline chitosan,
Methods
Find. Exp. Clin. Pharmacol. 21:
375 (1999).
11. G.
Sciutto and P. Colombo.
Lipid-lowering effect of chitosan dietary
integrator and hypocaloric diet in obese subjects.
Acta Toxicol. Ther.
16 [4], 215-230, (1995).
12. G.
Macchi. A new approach
to the treatment of obesity: Chitosan’s effect on
body weight reduction and plasma cholesterol
levels. Acta
Toxicol. Ther. 17 [4], 303-320. (1996).
13. Anderson
RA, Polansky MM et al. Supplemental chromium effects
on glucose, insuline, glucagons, and urinary
chromium losses in subjects consuming controlled
low-chromium diets, Am. J. Clin. Nutr.
54:909-16, (1991)
14. BW.
Morris, S. MacNeil, K. Stanely, et al. the
inter-relationship between insulin and
chromium in hyperinsulinemic euglycemic clamps in
helthy volunteers, J. of Endocrinology,
139:339, 1993
15.
AOAC (1990) Total Dietary Fiber in
Food. Official Methods of Analysis, 15th
edn. Vol 2. pp 1105-1106. Association of Official
Analytical Chemists.
Virginia.
16.
Scott
K J (1995). Encyclopedia
of Food Science Food Technology and Nutrition,
in
Macrae R., Robinson R. K & Sadler M. J. (ed.), pp
844-847 Academy Press.
London
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