Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Ankaflavin is a yellow pigment and bioactive compound isolated from the fungus Monascus anka, which is commonly used in traditional Asian fermented foods. Recent scientific studies have investigated its potential benefits for metabolic syndrome, a cluster of conditions including obesity, insulin resistance, dyslipidemia, and hypertension. Preclinical studies, particularly in animal models and cell cultures, indicate that ankaflavin possesses several mechanisms that may counteract components of metabolic syndrome. These include improvements in lipid metabolism, reduction of oxidative stress, anti-inflammatory effects, and enhancement of insulin sensitivity.

For example, a study published in the journal Food & Function (2017) showed that ankaflavin administration in high-fat diet-induced obese mice reduced body weight gain, improved blood lipid profiles, and decreased inflammatory markers. Other in vitro studies suggest ankaflavin can activate AMP-activated protein kinase (AMPK), a key regulator in cellular energy homeostasis, thereby influencing glucose and lipid metabolism. However, clinical evidence in humans is lacking, with no robust randomized controlled trials directly assessing ankaflavin’s effects on metabolic syndrome in patients.

In summary, while there is encouraging preclinical evidence supporting the use of ankaflavin for metabolic syndrome, the lack of human clinical trials limits the strength of the scientific validation. Thus, the evidence rating is moderate (2 out of 5), and further research, especially in humans, is needed before it can be recommended as a treatment or support for metabolic syndrome.

More about ankaflavin
More about Metabolic Syndrome

Other ingredients used for Metabolic Syndrome

Other health conditions supported by ankaflavin

Products containing ankaflavin