Weight loss with Raspberry Ketone Miracle

Research has shown that raspberry ketone can help in your weight-loss efforts, especially when paired with regular exercise and a well-balanced diet of healthy and whole foods.

Raspberry ketone is the primary aroma compound of red raspberries. This compound regulates adiponectin, a protein used by the body to regulate metabolism. Raspberry ketone causes the fat within your cells to get broken up more effectively, helping your body burn fat faster. The recommended dose is 100mg per day. To get the same benefit from the whole fruit, you'd have to consume 90 pounds of raspberries.



Raspberry Ketone: What Science Says
Learn what current research has to say about raspberry ketone, a compound that has been found to help burn fat more efficiently in animal studies.

What is raspberry ketone?
Raspberry ketone is an aromatic component present in raspberries and other fruits. It can also be produced synthetically in a lab.

Why has raspberry ketone been targeted for weight loss?
Scientists had previously shown that pungent compounds with similar chemical structures, such as capsaicin and synephrine, had lipolytic activity – causing fat breakdown – in rats fed a high-fat diet and in in vitro fat cells.

What did scientists do in the lab?
In one experiment, to test the effect on obesity, mice were fed a high-fat diet plus raspberry ketone for about 10 weeks. Other experiments were carried out in vitro (in test tubes, petri dishes, etc.).

What did scientists learn about fat cells?
Researchers observed that, compared to controls, raspberry ketone decreased the amount of fat in the liver and visceral adipose (abdominal fat) tissues of mice. It also significantly increased norepinephrine-induced lipolysis (the decomposition of fat) in some rat fat cells.

Researchers also tested in vitro fat cells with raspberry ketone and found that they showed greater evidence of breakdown when compared to controls.

What did scientists find out about the relationship between raspberry ketone and adiponectin?
Adiponectin is a protein used by the body to regulate metabolism. Higher levels are associated with fewer fat stores. Scientists studied the effects of raspberry ketones on in vitro fat cells and observed a higher secretion of adiponectin when compared to controls.





 What did scientists conclude?

They concluded that raspberry ketone prevents and improves obesity and fatty liver in certain animal models. While the exact mechanism has not been thoroughly understood, these effects appear to stem from the action of raspberry ketone in altering the lipid metabolism, or more specifically, in increasing norepinephrine-induced lipolysis in white adipocytes (fat cells).

Scientists speculate that raspberry ketone stimulates the energy metabolism via a mechanism similar to that of capsaicin. Capsaicin, a compound found in chili peppers, has been looked at in humans for weight loss.

In another study, the effect of raspberry ketone on energy metabolism was examined by measuring metabolic markers in brown fat tissue, a special kind of fat that generates heat in a process called thermogenesis. These results reportedly indicate that raspberry ketone activates the brown fat thermogenesis and enhances energy metabolism. In any case, more detailed studies are called for to determine a mechanism for raspberry ketone.

What do the animal data on raspberry ketone mean for humans?

Mice and rats are the most widely used animal models in biomedical research. It is important to note that besides being non-human mammals, these animals are housed under standard laboratory conditions, and the use of overweight and unstimulated animals as standard controls may bias the measured experimental outcomes.

Animal models and test tube experiments are important parts of scientific discovery and innovation, especially at early stages. Positive early results in the lab can be promising, but these do not always mean the same outcomes will occur in humans.




Reference

 

Koeduka T, Watanabe B, Suzuki S, Hiratake J, Mano J, Yazaki K. Characterization of raspberry ketone/zingerone synthase, catalyzing the alpha, beta-hydrogenation of phenylbutenones in raspberry fruits. Biochem Biophys Res Commun. 2011;412(1):104-8.

Tateiwa J I, Horiuchi H, Hashimoto K, Yamauchi T, Uemura S. Cation-exchanged montmorillonite-catalyzed facile Friedel-crafts alkylation of hydroxy and methoxy aromatics with 4-hydroxybutan-2-one to produce raspberry ketone and some pharmaceutically active compounds. J Org Chem 1994; 59: 5901-5904.

Kawada T, Hagihara K I, Iwai K. Effects of capsaicin on lipid metabolism in rats fed a high fat diet. J Nutr 1986; 116: 1272-1278.

Carpene C, Galitzky J, Fontana E, Atgie C, Lafontan M, Berlan M. Selective activation of β3-adrenoceptors by octamine: comparative studies in mammalian fat cells. Naunyn Schmiedebergs Arch Pharmacol 1999; 359: 310-321.

Morimoto C, Satoh Y, Hara M, Inoue S, Tsujita T, Okuda H. Anti-obese action of raspberry ketone. Life Sci. 2005;77(2):194-204.

Shin, K. O. and Moritani, T. Alterations of autonomic nervous activity and energy metabolism by capsaicin ingestion during aerobic exercise in healthy men. J.Nutr.Sci.Vitaminol.(Tokyo) 2007;53(2):124-132.

Inoue, N., Matsunaga, Y., Satoh, H., and Takahashi, M. Enhanced energy expenditure and fat oxidation in humans with high BMI scores by the ingestion of novel and non-pungent capsaicin analogues (capsinoids). Biosci.Biotechnol.Biochem. 2007;71(2):380-389.

Lejeune, M. P., Kovacs, E. M., and Westerterp-Plantenga, M. S. Effect of capsaicin on substrate oxidation and weight maintenance after modest body-weight loss in human subjects. Br.J.Nutr. 2003;90(3):651-659.

Martin B, Ji S, Maudsley S, Mattson MP. "Control" laboratory rodents are metabolically morbid: why it matters. Proc Natl Acad Sci USA. 2010;107(14):6127-33.



The raspberry is the edible fruit of a multitude of plant species in the genus Rubus of the rose family, most of which are in the subgenus Idaeobatus; the name also applies to these plants themselves. Raspberries are perennial with woody stems.


Major kinds of cultivated raspberries

    Raspberries are an important commercial fruit crop, widely grown in all temperate regions of the World. Many of the most important modern commercial red raspberry cultivars derive from hybrids between R. idaeus and R. strigosus.^[1] Some botanists consider the Eurasian and American red raspberries all belong to a single, circumboreal species, Rubus idaeus, with the European plants then classified as either R. idaeus subsp. idaeus or R. idaeus var. idaeus, and the native North American red raspberries classified as either R. idaeus subsp. strigosus, or R. idaeus var. strigosus. Recent breeding has resulted in cultivars that are thornless and more strongly upright, not needing staking.
   

The black raspberry, Rubus occidentalis, is also occasionally cultivated in the United States, providing both fresh and frozen fruit, as well as jams, preserves, and other products, all with that species' distinctive, richer flavor.
    Purple raspberries have been produced by horticultural hybridization of red and black raspberries, and have also been found in the wild in a few places (for example, in Vermont) where the American red and the black raspberries both grow naturally. The botanical name Rubus × neglectus applies to these naturally occurring plants, as well as horticulturally produced plants having the same parentage. Commercial production of purple-fruited raspberries is rare.
Both the red and the black raspberry species have albino-like pale-yellow natural or horticultural variants, resulting from presence of recessive genes that impede production of anthocyanin pigments.^{[citation needed]}
    Fruits from such plants are called golden raspberries or yellow raspberries; despite their similar appearance, they retain the distinctive flavour of their respective species (red or black). Most pale-fruited raspberries commercially sold in the eastern United States are derivatives of red raspberries. Yellow-fruited variants of the black raspberry are sometimes grown in home gardens.
Red raspberries have also been crossed with various species in other subgenera of the genus Rubus, resulting in a number of hybrids, the first of which was the loganberry. Later notable hybrids include boysenberry (a multi-generation hybrid), and tayberry. Hybridization between the familiar cultivated red raspberries and a few Asiatic species of Rubus has also been achieved.

Fruits

    Raspberries are grown for the fresh fruit market and for commercial processing into individually quick frozen (IQF) fruit, purée, juice, or as dried fruit used in a variety of grocery products. Traditionally, raspberries were a midsummer crop, but with new technology, cultivars, and transportation, they can now be obtained year-round. Raspberries need ample sun and water for optimal development. Raspberries thrive in well-drained soil with a pH between 6 and 7 with ample organic matter to assist in retaining water.^[2] While moisture is essential, wet and heavy soils or excess irrigation can bring on Phytophthora root rot, which is one of the most serious pest problems facing the red raspberry. As a cultivated plant in moist, temperate regions, it is easy to grow and has a tendency to spread unless pruned. Escaped raspberries frequently appear as garden weeds, spread by seeds found in bird droppings.
     An individual raspberry weighs 3–5 g (0.11–0.18 oz),^[3] and is made up of around 100 drupelets,^[4] each of which consists of a juicy pulp and a single central seed. A raspberry bush can yield several hundred berries a year. Unlike blackberries and dewberries, a raspberry has a hollow core once it is removed from the receptacle.
Nutrients and phytochemicals

The aggregate fruit structure contributes to raspberry's nutritional value, as it increases the proportion of dietary fiber, which is among the highest known in whole foods, up to 20% fiber per total weight. Raspberries are a rich source of vitamin C, with ~ 32 mg per serving of 1 cup (about 54% daily value), manganese (about 41% daily value) and dietary fiber (about 32% daily value). B vitamins 1–3, folic acid, magnesium, copper, and iron are present in raspberries.^[5]
Raspberries contain anthocyanin pigments, ellagic acid (from ellagotannins, see for instance the polyphenol ellagitannin), quercetin, gallic acid, cyanidins, pelargonidins, catechins, kaempferol and salicylic acid.^[6] Yellow raspberries and others with pale-colored fruits are lower in anthocyanins. Both yellow and red raspberries contain carotenoids, mostly lutein esters, but these are masked by anthocyans in the red fruits. ^[7]
Animal research indicates antioxidant and antiproliferative (chemopreventive) effects may be associated with phenolics and flavonoids in various foods, including raspberries.^[8][9][10]
Raspberries are a low-glycemic index food, as are other berries.

References

1. Huxley, A., ed. (1992). New RHS Dictionary of Gardening. Macmillan ISBN 0-333-47494-5.
2. Strick, B.C. "Growing Raspberries in Your Home Garden". Growing Small Fruits. Oregon State University Extension Service. Retrieved 18 August 2011. 
3. "Health and healing fact sheets, Red Raspberries". 
4. Iannetta, P. P. M.; Wyman, M.; Neelam, A.; Jones, C.; Taylor, M. A.; Davies, H. V.; Sexton, R. (December 2000). "A causal role for ethylene and endo-beta-1,4-glucanase in the abscission of red-raspberry (Rubus idaeus) drupelets". Physiol Plant 110 (4): 535–543. doi:10.1111/j.1399-3054.2000.1100417.x. 
5. World's Healthiest Foods, in-depth nutrient profile for raspberries. Whfoods.org. Retrieved on 2012-09-24.
6. Journal of Agricultural and Food Chemistry Presents Research from the 2007 International Berry Health Benefits Symposium, Journal of Agricultural and Food Chemistry ACS Publications, February 2008
7. Carvalho, Elisabete; Fraser, P.D.; Martens, S. (2013). "Carotenoids and tocopherols in yellow and red raspberries". Food Chemistry 139: 744–752. doi:10.1016/j.foodchem.2012.12.047. 
8. Liu M, Li XQ, Weber C, Lee CY, Brown J, Liu RH (May 2002). "Antioxidant and antiproliferative activities of raspberries". J. Agric. Food Chem. 50 (10): 2926–30. doi:10.1021/jf0111209. PMID 11982421. 
9. Heinonen M (June 2007). "Antioxidant activity and antimicrobial effect of berry phenolics—a Finnish perspective". Mol Nutr Food Res 51 (6): 684–91. doi:10.1002/mnfr.200700006. PMID 17492800.
10. Cerdá B, Tomás-Barberán FA, Espín JC (January 2005). "Metabolism of antioxidant and chemopreventive ellagitannins from strawberries, raspberries, walnuts, and oak-aged wine in humans: identification of biomarkers and individual variability". J. Agric. Food Chem. 53 (2): 227–35. doi:10.1021/jf049144d. PMID 15656654.

 

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