According to MGP, this is the first FFC in Japan to use licorice-derived glyasperin B as a functional ingredient that has been approved by the country’s Consumer Affairs Agency.
It is also the first FFC to claim the function of enhancing breakdown and burning of body fat through increasing blood ketone bodies.
Specifically, glyasperin B is derived from Rohto’s proprietary licorice extract branded as Liconine.
The company has been advancing research into unique materials such as licorice extract and the development of functional foods, with a focus on lipid metabolism.
The Licorice Extract Capsule was developed with the aim of supporting individuals at risk of fat accumulation, including those with hidden obesity.
It leveraged Rohto’s research findings, particularly a study which found that glyasperin B could significantly reduce abdominal fat area (visceral fat area, subcutaneous fat area, and total fat area), body weight, and BMI in overweight adult men and women (BMI between 23 and less than 25).
The compound is reported to act on fat cells and promote lipid breakdown. The increase in blood ketone bodies is an indicator of fatty acid consumption by beta-oxidation and is also seen when insulin resistance is indicated.
However, no increase in blood glucose or insulin levels was observed, suggesting that the increase was not due to worsening of insulin resistance but rather increased energy consumption.
The latest FFC approval marks an important step forward in the development of functional foods for body fat reduction using Rohto’s ingredients.
“In addition to future applications in our own products, this serves as a foundation for expanding possibilities in product development and ingredient proposals with partner firms,” the company said.
Deepening industry-academia collaboration
Rohto is expanding its approach to addressing consumers’ health challenges not only through pharmaceuticals and cosmetics, but also through foods and nutraceuticals.
This includes conducting further scientific research on novel ingredients and the development of functional foods.
“Apart from developing oral medications, supplements and functional foods, our company is promoting research and development that combines innovation and safety to meet the diversifying needs of consumers, including the exploration of new ingredients and research into traditional Chinese medicine (TCM).”
On April 1, Rohto announced the establishment of a Collaborative Research Course in Integrated Science for Food Wellbeing within the Graduate School of Agricultural and Life Sciences, The University of Tokyo.
This course will build upon Professor Emeritus Ryuichiro Sato’s previous research in lipid metabolism and skeletal muscle function, with the goal of supporting people’s lives from maintaining daily health to preventing illnesses and mild diseases, and even post-treatment care.
There will also be a focus on research into ectopic fat, which has been gaining increasing attention in recent years.
“In Japan, which is facing a super-aging society, interest in healthy life expectancy is growing. Extending health span and leading a fulfilling life filled with happiness and satisfaction is considered as well-being. Food is expected to make a significant contribution to achieving this well-being,” said Prof Sato.
“We will clearly demonstrate scientific evidence elucidating the functions of food and biological systems, and aim to realize ‘well-being through food’ for the nation through collaboration between academia and industry.”
