KR20070096995A - Composition for reducing body fat - Google Patents

Abstract

A composition for reducing body fat is provided to enhance visceral fat-reducing effects of CLA(conjugated linoleic acid) which inhibits synthesis of fat, esterification of fatty acid and accumulation of fat in adipocytes by mixing conjugated linoleic acid with gamma-oryzanol or the extract containing gamma-oryzanol. A composition for reducing body fat comprises CLA(conjugated linoleic acid) and gamma-oryzanol or the extract containing gamma-oryzanol in a weight ratio of 30:0.5-3 or 30:10-60, wherein the conjugated linoleic acid is CLA free-fatty acid(CLA FFA) or CLA glyceride(CLA G); and the extract containing gamma-oryzanol is the rice bran extract.

Description

Composition For Reducing Body Fat

The present invention relates to a composition for reducing body fat, and in particular, to a composition containing conjugated linoleic acid (CLA), which is suitable for use in reducing body fat in the human body.

Many researchers have found that CLA is a functional substance with various effects such as body fat reduction effect, anti-diabetic effect and immune enhancing effect. In particular, many nutritionists have been interested in CLA because of its functionality as a body fat reduction effect. CLA inhibits fat synthesis and fatty acid esterification, leading to a decrease in fat accumulation in adipocytes. CLA has been shown to reduce body fat in various animal studies as well as in human testing.

However, the body fat reduction effect of the CLA has not yet reached a satisfactory level, and thus, there is always a need for research and development to enhance the body fat reduction effect of the CLA.

Accordingly, an object of the present invention is to enhance the body fat reduction function of CLA, which is known to have a body fat reduction effect. That is, the present invention includes a gamma oryzanole or an extract containing the gamma oryzanole in the CLA, so that the body fat reduction function is remarkably superior to the composition consisting of the conventional CLA or gamma oryzanol only, in particular, the effect of reducing visceral fat is excellent To provide a composition for.

Composition for reducing body fat according to the present invention for achieving the above object is characterized in that it comprises a conjugated linoleic acid (CLA) and gamma-orizanol (r-oryzanol). In addition, the present invention may be a composition for reducing body fat, characterized in that it comprises an extract containing conjugated linoleic acid (CLA) and gamma orizol.

In the past, gamma-orizanol is a physiologically active substance known to be mainly contained in embryonic oils of grains such as rice bran, corn, and barley. It has been reported to have various functions such as palpation, neuromodulation, and lean body mass. However, the inventors have completed the present invention by confirming that after a long time study of the body fat reducing function of gamma oryzanol and CLA, the gamma oryzanol significantly increases the body fat reducing function of CLA.

That is, the present invention relates to a composition for reducing body fat, in particular, characterized in that it comprises an extract containing gamma oryzanole or gamma oryanole in conjugated linoleic acid (CLA). The present invention can significantly enhance the body fat reduction effect of CLA, which is known to have a body fat reduction effect.

In the present invention as described above, the conjugated linoleic acid is preferably free fatty acid CLA (CLA Free-Fatty Acid: CLA FFA) or glyceride CLA (CLA glyceride: CLA G), the extract containing gamma oryzanole is More preferably, Gamma orizol-containing Rice Bran Extract (RBE) is used.

In addition, the conjugated linoleic acid (CLA) and gamma oryzanol (r-oryzanol) may be included in a weight ratio within the range of 30: 0.5 ~ 3, the extract containing the conjugated linoleic acid (CLA) and gamma oryzanol (r-oryzanol) Silver may be included in the weight ratio within the range of 30: 10 ~ 60.

Specific details of other embodiments are included in the detailed description and the drawings.

As described above, according to the present invention, a composition for body fat reduction comprising an extract containing gamma-orizanol or gamma-orizanol in conjugated linoleic acid (CLA) is conventional CLA or gamma-orizanol Body fat reduction function is significantly superior to the composition consisting of only, in particular, the effect of reducing visceral fat is excellent.

Hereinafter, one preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings. The invention may be better understood by the following examples, which are intended for purposes of illustration of the invention and are not intended to limit the scope of protection defined by the appended claims.

Example  One: CLA FFA And r- oryzanol Preparation comprising a composition

In the present embodiment, a composite composition in which CLA (CLA FFA) and gamma-orizanol in the form of free fatty acid were mixed was prepared.

In preparing a combination of CLA FFA and gamma-orizanol, the content ratio of each component was prepared as shown in the following [Table 1]. The manufacturing method was prepared by weighing each material according to the content ratio of the components of each manufacturing group, put in a stirring tank, mixed with a stirrer (150rpm) at room temperature (15-25 ℃) while injecting nitrogen for 1 hour.

Table 1: Contents of CLA FFA and r-oryzanol

Produce  CLA FFA content ratio (by weight) Gamma-orizanol content ratio (by weight) One 30 0 2 30 0.5 3 30 One 4 30 1.5 5 30 3 6 0 3

Experimental Example  One: CLA FFA And r- oryzanol Body fat reduction effect of the composition containing

In this experiment, the effects of CLA FFA and gamma-orizanol combination on reducing body fat were examined.

(1) Experimental Content

To test the effect of CLA FFA and gamma-orizanol combination on reducing body fat, 12-week-old ICR mice were adapted in a feeding room with sufficient feed and water under temperature, humidity and natural light. It was. The contents of the treatment are shown in Table 2 below, and 5 males and 5 females of each male and female were housed in each treatment group. The olive oil group, gamma oryzanol group, CLA FFA and gamma oryzanol were administered orally 0.1ml daily for the combination treatment group, and feed and water were freely ingested. If you take different amounts of CLA FFA and gamma-oryzanol in each treatment group, supplement olive oil that does not affect body fat reduction to reduce the experimental error caused by the difference in total fat intake (difference in intake calories). Daily intake was equal to 0.1ml. After 30 days from the initial treatment, the intestines were removed, the accumulation of visceral fat was observed, and the visceral fat content was measured. After separating the visceral fat and freeze-dried, the fat was extracted by Soxhlet method, body fat content was measured. Reduction or increase rate of body fat content was calculated for each treatment group.

Table 2: Experimental group of CLA FFA and r-oryzanol composition

Division of processing Daily throughput per mouse ¹ CLA FFA (μl) Olive oil (μl) r- Oryzanol (mg) Control - - - olive oil - 100 - CLA FFA 30 70 - CLA FFA + r- Oryzanol 1 30 69.5 0.5 CLA FFA + r- Oryzanol 2 30 69 1.0 CLA FFA + r- Oryzanol 3 30 68.5 1.5 CLA FFA + r- Oryzanol 4 30 67 3.0 r- Oryzanol - 97 3.0

¹ mouse average weight: 30g

(2) Experiment result

Experimental results were significant in the group treated with the composite preparation prepared by mixing CLA FFA and gamma-orizanol as compared to the group treated with CLA FFA or gamma-orizanol only as shown in FIG. 1 and Table 3 below (p). <0.05) visceral fat reduction was shown. As shown in [Table 4], there was a significant (p <0.05) decrease in body fat reduction effect.

Table 3: Effects of CLA FFA and r-Oryzanol Composition on Visceral Fat Reduction

Division of processing Weight remaining without visceral fat (g) (A) Visceral Fat Weight (g) (B) B / A × 100 (%) Control 30.30 ± 1.58 0.98 ± 0.12 3.23 ± 0.19 olive oil 31.52 ± 1.65 1.08 ± 0.17 3.42 ± 0.33 CLA FFA 31.27 ± 1.49 0.85 ± 0.13 2.72 ± 0.31 ^a CLA FFA  + r-Oryzanol 1 28.74 ± 1.23 0.60 ± 0.09 2.09 ± 0.21 ^b CLA FFA  + r-Oryzanol 2 30.35 ± 1.42 0.60 ± 0.10 1.97 ± 0.22 ^b CLA FFA  + r-Oryzanol 3 29.74 ± 1.30 0.38 ± 0.06 1.27 ± 0.15 ^c CLA FFA  + r-Oryzanol 4 32.15 ± 1.47 0.34 ± 0.07 1.05 ± 0.11 ^c r- Oryzanol 30.25 ± 1.37 0.92 ± 0.10 3.04 ± 0.16 ^a

Statistical treatment: There was a 0.05% significant difference by Duncan's multiple test (the average value of groups in different lowercase letters was significant)

Table 4: Body fat reduction effect of CLA FFA and r-Oryzanol composition

Division of processing Body fat percentage (%) Control 9.87 ± 0.61 olive oil 10.20 ± 0.74 CLA FFA 5.25 ± 0.51 ^a CLA FFA  + r- Oryzanol  One 4.37 ± 0.56 ^a CLA FFA  + r-Oryzanol 2 3.65 ± 0.41 ^b CLA FFA  + r-Oryzanol 3 2.82 ± 0.30 ^c CLA FFA  + r-Oryzanol 4 2.43 ± 0.26 ^c r- Oryzanol 7.13 ± 0.51 ^d

Statistical treatment: There was a 0.05% significant difference by Duncan's multiple test (the average value of groups in different lowercase letters was significant)

Example  2: CLA  G and r- oryzanol Preparation comprising a composition

In this example, a composite composition of CLA (CLA glyceride; CLA G) and gamma-orizanol (r-Oryzanol) in the glyceride form was prepared.

In the preparation of the combination of CLA G and gamma-orizanol, the content ratio of each component was prepared by differently as shown in the following [Table 5]. The manufacturing method was prepared by weighing each material according to the content ratio of the components of each manufacturing group, put in a stirring tank, and mixed with a stirrer (150rpm) at room temperature (15-25 ℃) while injecting nitrogen for 1 hour.

Table 5: Content Ratio of CLA G and r-oryzanol

Produce  CLA G content ratio (by weight)  Gamma-orizanol content ratio (by weight) One 30 0 2 30 0.5 3 30 One 4 30 1.5 5 30 3 6 0 3

Experimental Example  2: CLA  G and r- oryzanol Body fat reduction effect of the composition containing

In this experimental example, the effect of increasing the body fat reduction of the complex preparation prepared by mixing CLA Glyceride (CLA G) and gamma oryzanol (r-Oryzanol).

(1) Experimental Content

To test the body fat-lowering effect of a combination of CLA G and gamma-orizanol, a 12-week-old ICR mouse was adapted in a feeding room with sufficient feed and water with near-temperature, humidity and natural light. And then tested. The contents of the treatment are shown in Table 6 below, and 5 males and 5 females of each male and female were housed in each treatment group. The olive oil group, the gamma oryzanol group, and the combination group prepared by mixing CLA G and gamma oryzanol were administered orally 0.1ml daily, and the feed and water were freely ingested. In case of ingesting different amounts of CLA G and gamma-orizanol complex in each treatment group, supplementing olive oil that does not affect body fat reduction to reduce the experimental error caused by the difference in total fat intake (intake calories) The daily intake was set to 0.1 ml in the same manner. After 30 days from the first treatment day, the viscera were removed, abdominal fat accumulation was observed, and visceral fat content was measured. After separating the visceral fat and freeze-dried, the fat was extracted by Soxhlet method, body fat content was measured. Reduction or increase rate of body fat content was calculated for each treatment group.

Table 6: Experimental group of CLA G and r-oryzanol composition

Division of processing Daily throughput per mouse ¹ CLA G (μl) Olive oil (μl) r-Oryzanol (mg) Control - - - olive oil - 100 - CLA G 30 70 - CLA G + r- Oryzanol 1 30 69.5 0.5 CLA G + r- Oryzanol 2 30 69 1.0 CLA G + r- Oryzanol 3 30 68.5 1.5 CLA G + r- Oryzanol 4 30 67 3.0 r- Oryzanol - 97 3.0

(2) Experimental results

As shown in [Table 7] and [Table 8] compared to the group treated with CLA G only or gamma oryzanol (r-Oryzanol) only treated with a composite prepared by mixing CLA G and gamma oryzanol (r-Oryzanol) In one group, significant (p <0.05) visceral fat reduction and body fat reduction were found.

Table 7: Visceral Fat Reduction Effects of CLA G and r-Oryzanol Compositions

Division of processing Weight remaining except visceral fat (A) Visceral Fat Weight (B) B / A × 100 (%) Control 30.30 ± 1.58 0.98 ± 0.12 3.23 ± 0.17? olive oil 31.52 ± 1.65 1.08 ± 0.17 3.42 ± 0.13? CLA G 32.12 ± 1.49 0.85 ± 0.13 2.72 ± 0.15 ^a CLA  G + r- Oryzanol  One 29.35 ± 1.89 0.81 ± 0.11 2.76 ± 0.11 ^a CLA  G + r- Oryzanol  2 29.56 ± 2.00 0.66 ± 0.12 2.23 ± 0.13 ^b CLA  G + r- Oryzanol  3 29.01 ± 2.33 0.32 ± 0.15 1.10 ± 0.12 ^c CLA  G + r- Oryzanol  4 31.23 ± 1.01 0.31 ± 0.09 0.99 ± 0.06 ^c r- Oryzanol 30.66 ± 2.11 0.84 ± 0.07 2.74 ± 0.11 ^a

Statistical treatment: There was a 0.05% significant difference by Duncan's multiple test (the average value of groups in different lowercase letters was significant)

Table 8: Effect of CLA G and r-Oryzanol Composition on Body Fat Reduction

Division of processing Body fat percentage (%) Control 9.87 ± 0.58 olive oil 10.20 ± 0.74 CLA G 5.25 ± 0.41 ^a? CLA  G + r- Oryzanol  One 4.31 ± 0.37 ^a CLA  G + r- Oryzanol  2 3.45 ± 0.27 ^b CLA  G + r- Oryzanol  3 2.80 ± 0.15 ^c CLA  G + r- Oryzanol  4 2.43 ± 0.14 ^c r- Oryzanol 7.11 ± 0.43 ^d

Statistical treatment: There was a 0.05% significant difference by Duncan's multiple test (the average value of groups in different lowercase letters was significant)

Example  3: CLA FFA Wow RBE Preparation comprising a composition

In this embodiment, a composite composition was prepared in which CLA (CLA FFA) and gamma-orizanol (R-Oryzanol) containing free fatty acids were mixed.

To this end, first, rice bran extract containing gamma-orizanol (r-Oryzanol) was prepared. That is, 9 L of ethanol (fermented alcohol, 95% or more) was added to 3 kg of rice bran, and shaken vigorously to mix ethanol and rice bran evenly. Then, the mixture was left at room temperature (20-25 ° C.) for 36 hours, and then filtered to remove ethanol under reduced pressure. After decompression concentration, the upper layer and the lower layer were separated into two layers, and the upper layer containing 2-4% of gamma-orizanol was used as a Gamma-orizanol-containing Rice Bran Extract (RBE).

In preparing the composite agent of CLA FFA and RBE, the content ratio of each component was prepared as shown in the following [Table 9]. The manufacturing method was prepared by weighing each material according to the content ratio of the components of each manufacturing group, put in a stirring tank, and mixed with a stirrer (150rpm) at room temperature (15-25 ℃) while injecting nitrogen for 1 hour.

Table 9: Content Ratio of CLA FFA and RBE

Produce CLA FFA content ratio (by volume)     RBE content ratio (by volume) One 30 0 2 30 10 3 30 20 4 30 30 5 30 60 6 0 60

Experimental Example  3: CLA FFA Wow RBE Body fat reduction effect of the composition containing

In this experimental example, the effect of increasing the body fat reduction of the composite prepared by mixing CLA FFA and gamma oryzanol-containing rice bran extract (RBE) was tested.

(1) Experimental Content

To test the body fat reduction effect of a combination of CLA FFA and RBE, 12-week-old ICR mice were acclimated in a feeding room with enough feed and water under temperature, humidity and natural light. The contents of the treatment are shown in Table 10 below. Five males and five females of each male and female were collected and housed in each cage. The olive oil group, RBE group, CLA FFA and RBE was combined orally administered 0.1ml daily for the combined treatment group, feed and water was freely ingested. If you take different amounts of CLA FFA and RBE combinations for each treatment group, supplement olive oil that does not affect body fat loss to reduce the experimental error caused by the difference in total fat intake (intake calories). The daily intake was equally 0.1 ml. The intestines were removed and the abdominal fats were accumulated and the visceral fat content was measured 30 days after the initial treatment. The fat mass was lyophilized after separating visceral fat, and then fat was extracted by Soxhlet method and body fat content was measured. Reduction or increase rate of body fat content was calculated for each treatment group.

Table 10: Experimental group of CLA FFA and RBE compositions

Division of processing Daily throughput per mouse ¹ CLA FFA (μl) Olive oil (μl) RBE (μl) Control - - - olive oil - 100 - CLA FFA 30 70 - CLA FFA + RBE 1 30 60 10 ² CLA FFA + RBE 2 30 50 20 ³ CLA FFA + RBE 3 30 40 30 ⁴ CLA FFA + RBE 4 30 10 60 ⁵ RBE - 30 60

¹ mouse average weight: 30g

² Gamma Orizanol 0.5mg

³ Gamma Oryzanol 1.0mg

⁴ gamma oryzanol containing 1.5mg

⁵ Gamma Orizanol 3.0mg

(2) Experimental results

As shown in [Table 11] and [Table 12] in the group treated with a composite agent prepared by mixing CLA FFA and rice bran extract (RBE) compared to the group treated with CLA FFA only or treated with rice bran extract (RBE) only. Significant (p <0.05) visceral fat reduction and body fat reduction were found.

[Table 11: Visceral Fat Reduction Effects of CLA FFA and RBE Compositions]

Division of processing Weight remaining excluding visceral fat (g) (A) Visceral Fat Weight (g) (B) B / A × 100 (%) Control 30.30 ± 1.58 0.98 ± 0.12 3.23 ± 0.19 olive oil 31.52 ± 1.65 1.08 ± 0.17 3.42 ± 0.23 CLA FFA 31.27 ± 1.49 0.85 ± 0.13 2.72 ± 0.21 ^a CLA FFA  + RBE  One 27.17 ± 1.15 0.56 ± 0.09 2.06 ± 0.13 ^b CLA FFA  + RBE  2 28.87 ± 1.41 0.55 ± 0.07 1.90 ± 0.14 ^b CLA FFA  + RBE  3 30.17 ± 1.29 0.38 ± 0.06 1.25 ± 0.11 ^c CLA FFA  + RBE  4 31.52 ± 1.51 0.31 ± 0.08 0.98 ± 0.20 ^c RBE 31.78 ± 1.51 0.93 ± 0.14 2.92 ± 0.44 ^a

Statistical treatment: There was a 0.05% significant difference by Duncan's multiple test (the average value of groups in different lowercase letters was significant)

Table 12: Body fat reduction effect of CLA FFA and RBE composition

Division of processing Body fat percentage (%) Control 9.87 ± 1.08 olive oil 10.20 ± 1.14 CLA FFA 5.25 ± 0.31 ^a CLA FFA  + RBE  One 4.23 ± 0.40 ^ab CLA FFA  + RBE  2 3.49 ± 0.28 ^b CLA FFA  + RBE  3 2.77 ± 0.13 ^c CLA FFA  + RBE  4 2.40 ± 0.17 ^c RBE 7.00 ± 0.35 ^d

Statistical treatment: There was a 0.05% significant difference by Duncan's multiple test (the average value of groups in different lowercase letters was significant)

Example  4: CLA  G and RBE Preparation comprising a composition

In this embodiment, a composite composition was prepared in which glyceride-type CLA (CLA glyceride; CLA G) and gamma-orizanol (r-Oryzanol) containing rice bran extract (RBE) were mixed.

Here, the rice bran extract containing gamma-orizanol (r-Oryzanol) was prepared as in Example 3.

In the preparation of the composite of CLA G and RBE, the content ratio of each component was prepared by differently as shown in the following [Table 13]. The manufacturing method was prepared by weighing each material according to the content ratio of the components of each manufacturing group, put in a stirring tank, and mixed with a stirrer (150rpm) at room temperature (15-25 ℃) while injecting nitrogen for 1 hour.

Table 13: Content Ratio of CLA G and RBE

Produce CLA G content ratio (by volume)      RBE content ratio (by volume) One 30 0 2 30 10 3 30 20 4 30 30 5 30 60 6 0 3

Experimental Example  4: CLA  G and RBE Body fat reduction effect of the composition containing

In this experimental example, the effect of reducing the body fat of the combination of CLA glyceride (CLA G) and gamma oryzanol-containing rice bran extract (RBE) was tested.

(1) Experimental Content

To test the effect of CLA G and RBE on reducing body fat, 12-week-old ICR mice were acclimated in a feeding room with sufficient feed and water under temperature, humidity and natural light. The contents of the treatment are shown in Table 14 below. Five males and five females of each male and female were entered and bred. The olive oil group, RBE group, CLA G and RBE complex group were administered orally 0.1ml daily, and feed and water were freely ingested. In case of taking a combination product made by mixing different amounts of CLA G and RBE for each treatment group, it does not affect body fat reduction in order to reduce the experimental error caused by the difference in total fat intake (calorie intake). Olive oil was supplemented to make the daily intake equal to 0.1 ml. After 30 days from the first treatment day, the viscera were removed, abdominal fat accumulation was observed, and visceral fat content was measured. After separating the visceral fat and freeze-dried, the fat was extracted by Soxhlet method, body fat content was measured. Reduction or increase rate of body fat content was calculated for each treatment group.

Table 14: Experimental group of CLA G and RBE compositions

Division of processing Daily throughput per mouse ¹ CLA G (μl) Olive oil (μl) RBE (μl) Control - - - olive oil - 100 - CLA G 30 70 - CLA G + RBE 1 30 60 10 ² CLA G + RBE 2 30 50 20 ³ CLA G + RBE 3 30 40 30 ⁴ CLA G + RBE 4 30 10 60 ⁵ RBE - 30 60

¹ mouse average weight: 30g

² Gamma Orizanol 0.5mg

³ Gamma Oryzanol 1.0mg

⁴ gamma oryzanol containing 1.5mg

⁵ Gamma Orizanol 3.0mg

(2) Experimental results

As shown in [Table 15] and [Table 16], visceral fat having a significant (p <0.05) in the group treated with the composite preparation prepared by mixing CLA G and RBE compared to the CLA G-treated or RBE-only group. Reducing effect and body fat reduction effect were shown.

Table 15: Visceral Fat Reduction Effects of CLA G and RBE Compositions

Division of processing Weight other than visceral fat (g) (A) Visceral Fat Weight (g) (B) B / A × 100 (%) Control 30.30 ± 1.58 0.98 ± 0.12 3.23 ± 0.12 olive oil 31.52 ± 1.65 1.08 ± 0.17 3.42 ± 0.23 CLA G 31.27 ± 1.49 0.85 ± 0.13 2.72 ± 0.11 ^a CLA  G + RBE  One 28.12 ± 2.21 0.65 ± 0.10 2.31 ± 0.12 ^a CLA  G + RBE  2 28.23 ± 2.32 0.54 ± 0.09 1.91 ± 0.06 ^b CLA  G + RBE  3 30.17 ± 1.53 0.33 ± 0.16 1.09 ± 0.07 ^c CLA  G + RBE  4 30.12 ± 0.09 0.33 ± 0.09 1.09 ± 0.06 ^c RBE 31.23 ± 1.22 0.84 ± 0.09 2.69 ± 0.11 ^a

Statistical treatment: There was a 0.05% significant difference by Duncan's multiple test (the average value of groups in different lowercase letters was significant)

Table 16: Body fat reduction effect of CLA G and RBE composition

Division of processing Body fat percentage (%) Control 9.87 ± 0.41 olive oil 10.20 ± 0.54 CLA G 5.25 ± 0.31 ^a CLA  G + RBE  One 4.28 ± 0.20 ^b CLA  G + RBE  2 3.45 ± 0.15 ^b CLA  G + RBE  3 2.75 ± 0.21 ^c CLA  G + RBE  4 2.40 ± 0.17 ^c RBE 7.02 ± 0.54 ^a

Statistical treatment: There was a 0.05% significant difference by Duncan's multiple test (the average value of groups in different lowercase letters was significant)

On the other hand, while the present invention has been shown and described with respect to certain preferred embodiments, the invention is variously modified and modified without departing from the technical features or fields of the invention provided by the claims below It will be apparent to those skilled in the art that such changes can be made.

According to the present invention, a conjugated linoleic acid (CLA) comprises gamma oryzanol (r-oryzanol) or the extract containing the gamma oryzanol, it provides a composition having a significantly lower body fat reduction function than conventional CLA can do.

1 is a photograph showing the experimental group treated with the composition for reducing body fat according to the present invention and visceral fat for each control group thereof.

Claims (6)

Conjugated linoleic acid (CLA) and gamma oryzanol (r-oryzanol) composition for reducing body fat characterized in that it comprises. Composition for reducing body fat comprising an extract containing conjugated linoleic acid (CLA) and gamma oryzanol (r-oryzanol). The composition of claim 1 or 2, wherein the conjugated linoleic acid is free fatty acid CLA (CLA Free-Fatty Acid: CLA FFA) or glyceride CLA (CLA GLA). The composition for reducing body fat according to claim 2, wherein the extract containing gamma oryzanol is rice bran extract (RBE) containing gamma oryzanol. The composition for reducing body fat of claim 1, wherein the conjugated linoleic acid (CLA) and gamma-orizanol (r-oryzanol) are included in a weight ratio within a range of 30: 0.5-3. The composition of claim 1, wherein the extract containing conjugated linoleic acid (CLA) and gamma-orizanol (r-oryzanol) is included in a weight ratio within the range of 30: 10 to 60.

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