Hoodia gordonii
Hoodia gordonii is a plant native to South Africa which is also often known as Hoodia. In the media, the extract from Hoodia gordonii is advertised as a natural appetite inhibitors. Under the continuous intake of Hoodia extract it to come to a reduction in appetite or to a prolonged feeling of satiety. In the long run this property to a Abnahme des Körpergewichts beitragen.
Studien zum Wirksamkeitsnachweis
In einer tierexperimentellen Untersuchung an Raten wurde unter der Dosierung von 6.25–50 mg/kg eine reduzierte Nahrungsaufnahme und nachfolgend eine Gewichtsreduktion bei den Tieren beobachtet (1). Weitere tierexperimentellen Daten bestätigen diese Ergebnisse (2).
Bisher sind keine Ergebnisse aus Placebo-kontrollierten Studien zur Anwendung von Hoodia gordonii in von Experten begutachteten Zeitschriften publiziert worden. Untersuchungsergebnisse einer Phase-I/II-Untersuchung an 18 Probanden lieferten erste Hinweise, dass die Einnahme über 15 Tage die Gesamtkalorienaufnahme compared with the placebo group reduced (3), resulted in a decrease in body fat, while no adverse effects occurred. These data have been published only as a press release and are not reviewed by experts (3).
Conclusion:
Due to the lack of proof of efficacy in humans at present be no recommendation for the use of Hodia extract the long-term weight reduction.
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Literature: - first van Heerden FR, Marthinus Horak R, Maharaj VJ, Vleggaar R, Senab JV, Gunning PJ. An appetite suppressant from Hoodia species. Phytochemistry. 2007 Oct; 68 (20) :2545-53. Epub 2007 Jul 2
second MacLean DB, Luo LG. Increased ATP content / production in the hypothalamus may be a signal for energy-sensing of satiety: studies of the anorectic mechanism of steroidal glycosides aplant. Brain Res 2004; 1020:1-11. third Lee RA, Balick MJ. Indigenous use of Hoodia gordonii and appetite suppression. Explore (NY). 2007 Jul-Aug;3(4):404-6. Review.
Suchbegriffe: Appetit-Hemmer, Appetitsubpression, Hoodia gordonii, Sättigungseffekt, Wirksamkeit, Wirkung, Sättigungsgefühl, gesättigt
people fail to make the breakfast, are referred to as "breakfast skippers". Numerous studies show that this behavior often leaves health risks to themselves. The motivation to give to the breakfast, is different: A major part can fail this meal to reduce energy intake or to lose weight. Recent research confirms that eating the breakfast never leads to a lower daily calorie intake. In most cases the savings in calories of breakfast are on the same Day by a higher intake, mainly carbohydrates and proteins compensated. Striking in a study of the higher consumption of energy-rich snacks in the afternoon (1) was. 
The portion size will be chosen individually, is usually relatively constant. It is the result of repeated trial and error ": the hunger was satisfied enough with this food? Was the amount sufficient until the next meal to keep enough? Was that uncomfortable feeling of fullness after the meal? 
slept In one experiment, subjects on two consecutive days only 4 hours (1). This Lack of sleep led to an increased appetite by 23 percent and an increase in hunger by 24 percent. Based on the determination of hormone ghrelin (appetite-Hor gergefühls) it was possible to compare these changes with those on a calorie-restricted diet. The increase in hunger among the sleep deprivation corresponded almost exactly to the increase observed after three days with a 900 kcal diet (1). 
focuses particularly on the frequent administration of high-protein drinks as a preload (1, 2, 5) was. Of the three macronutrients protein, carbohydrates, protein and fat has the most pronounced saturation effect (2). Whey protein seems to be particularly effective (4) in this regard. It was therefore not surprising that a whey protein drink drink 30 minutes before the meal, the subsequent food intake was significantly reduced (5), by the beginning of the Meal reduces appetite and hunger and also helps that early uses a sense of satiety. 
Ein weiterer, entscheidender Parameter für die Gesamtenergiezufuhr stellt die Schmackhaftigkeit der Speisen dar. Wer seinem Körpergefühl vertraut, das unter Normalbedingungen immer rechtzeitig Sättigungssignale aussendet, um die Mahlzeit zu beenden und damit eine ausgeglichene Energiebilanz zu sichern, wird getäuscht, wenn besonders schmackhafte Speisen serviert werden. Bei sehr schmackhaften Essen funktioniert das innere Feedback nicht mehr richtig. Wir essen mehr als gewöhnlich. Gemeint ist hier nicht das bewusste Eingeständnis einer kleinen Schwäche („ich weiß, das ist zu viel, aber ausnahmsweise, weil es so gut schmeckt, I do not begrudge me a piece! "). No, there are also those misguided who eat their usual portions and rely on their inner sense of satiety (1). How significant is the palatability of the total intake is shown by the fact that subjects not normally associated with food with high energy density (eg very greasy) unconsciously reduce the portion size, this no longer do as soon as the food is very tasty too. in balance 
It therefore follows that there are two degrees of saturation: First, the saturation, which leads to the termination of a uniform meal, the resulting feeling is described as a pleasant feeling of satiety. On the other the second stage of saturation, which occurs after several passages is varied, rather than feeling that "there is nothing more," described as an absolute fullness. 
