Appethyl™

Appethyl

Patented, all-natural spinach extract for promoting healthy weight*

About Appethyl

Thylakoids are plant membranes that have the unique ability to decrease appetite and increase satiety.* Appethyl™ is a patented, all-natural extract of spinach, which is particularly high in thylakoids.

To date, three human clinical studies have been conducted on Appethyl™, finding that this unique ingredient:[1],[2],[3],[4],[5],[6]

  • Reduces feelings of hunger*

  • Increases satiety*

  • Promotes weight loss, in one trial by 82 percent more than control (6.8 lbs vs 3.7 lbs)*

  • Reduces waist circumference, in one study by 180 percent more than control (3.81 cm vs. 1.36 cm)*

  • Helps maintain blood sugar and cholesterol already within normal limits*

No wonder Appelthyl won the NutrAward for Best New Ingredient in 2013! Four more human clinical trials are underway.

Mechanism of Action

Thylakoids support a healthy weight in several ways. Primarily, they reduce the absorption of fat by temporarily inhibiting the fat-digesting enzyme lipase.* They also promote satiety by increasing satiety hormones, such as PPY, enterostatin, and leptin. In addition, they suppress appetite, by decreasing hunger hormones such as ghrelin.* And finally, they help regulate insulin, which controls fat storage.*

Safety

The thylakoids in Appethyl™ come from spinach leaves, which have been safely consumed by humans for over 1,300 years. Additionally, Appethyl has been tested in humans and animals without serious adverse events.

 *These statements have not been evaluated by the Food & Drug Administration. This ingredient is not intended to diagnose, treat, cure or prevent any disease.

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[1] Köhnke R, et al. Scand J Gastroentroenterol. 2009;44:712-9.
[2] Gustafsson et al. Gastrointestinal satiety through green leave components called thylakoids. Poster 2011.
[3] Stenblom E, et al. Appetite. 2013;118-123.
[4] Stenblom E, et al. Appetite. 2015;209-19.
[5] Rebello CJ, et al. J Am Coll Nutr. 2015;34(6):470-7.
[6] Montelius C, et al. Appetite. 2014;81:295-304.