Effects of Chios mastic gum and exercise on physical characteristics, blood lipid markers, insulin resistance, and hepatic function in healthy Japanese men

• Published in: Food science and biotechnology Vol. 27; no. 3; pp. 773 - 780
• Main Authors: Fukazawa, Tomoko, Smyrnioudis, Ilias, Konishi, Masayuki, Takahashi, Masaki, Kim, Hyeon Ki, Nishimaki, Mio, Xiang, Mi, Sakamoto, Shizuo
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.06.2018; Springer Nature B.V; 한국식품과학회
• Subjects: Blood; Chemistry; Chemistry and Materials Science; Exercise; Food Science; Insulin; Insulin resistance; Liver; Markers; Nutrition; Physical activity; Physical characteristics; Physical fitness; Physical properties; Physical training; Powder; Smoking; Triglycerides; 식품과학; Chios; HOMA-IR; Triglycerides; Physical activity; Insulin; Chios mastic gum
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-018-0307-3

The effects of Chios mastic gum ( Pistacia lentiscus var. Chia ) and exercise on physical characteristics, blood lipid markers, insulin resistance, and hepatic function were investigated in healthy, non-smoking Japanese men aged ≥ 40 years. Participants were allocated to control (C, 5 g/day placebo powder, n = 7), mastic (M, 5 g/day mastic powder, n = 7), or mastic plus physical activity groups (M + PA, 5 g/day mastic powder and 30-min exercise three times/week, n = 7), and measurements were taken at baseline, 3 and 6 months. Serum triglycerides were significantly reduced at 3 months in M and M + PA compared with C ( P  < 0.05). Serum insulin and homeostatic model assessment of insulin resistance values were significantly reduced at 3 and 6 months in M + PA, and at 6 months in M, compared with C ( P  < 0.05). These results indicate that Chios mastic gum intake for 6 months reduced serum triglyceride and insulin concentrations, and additional exercise enhanced the effect on insulin.