Visceral fat reduction with 6-paradol-standardized fermented ginger extract among healthy Japanese adults: A randomized, double-blind, placebo-controlled, parallel-group study

作者：Ayako Uchinaka, Yuichi Sano, Naoki Nakamura, Naoko Suzuki, Tsuyoshi Takara · 发表于：Functional Foods in Health and Disease · 年份：2026 · DOI：10.31989/ffhd.v16i8.2044 · 研究领域：Ginger and Zingiberaceae research、Adipokines, Inflammation, and Metabolic Diseases、Dermatology and Skin Diseases

Background: 6-Paradol, a minor constituent of ginger, has demonstrated fatty acid–degrading activity. Our previous study reported that a yeast-fermented ginger extract containing 6-‑paradol, produced using a Metschnikowia strain, exerted anti-obesity and visceral fat–reducing effects in mice fed a high-fat diet. Objectives: This study aimed to evaluate the effects of daily fermented ginger extract powder intake on visceral fat accumulation in healthy Japanese adults with body mass index (BMI) ≥25.0 and <30.0 kg/m2. Methods: A randomized, double-blind, placebo-controlled, parallel-group trial was conducted. Sixty-eight healthy Japanese adults with elevated visceral fat area (VFA) were randomized to a test group (n = 34; fermented ginger extract powder 100 mg/day, containing 2.0 mg of 6-paradol) or placebo group (n = 34). After 12 weeks, abdominal VFA was assessed as the primary outcome. Results: After 12 weeks, VFA did not differ significantly between groups. No significant between-group differences were observed in parameters obtained from X-ray computed tomography (CT). However, in the subgroup with baseline BMI below the median, body weight and BMI were significantly reduced. Conclusions: Fermented ginger extract with a standardized content of 6-paradol intake reduced body weight and BMI in overweight, otherwise healthy adults, with greater effects among those with baseline BMI ≥ 25.0 and <–<26.6 kg/m2. No intake-related adverse events were observed, indicating acceptable s...