Assessing oxidative stress caused by a meal in healthy males

Not Applicable

• Conditions: Oxidative stress; Diet and Nutrition - Other diet and nutrition disorders; Metabolic and Endocrine - Metabolic disorders

• Registration Number: ACTRN12619000929101
• Lead Sponsor: Monash University

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Results First Posted: 1900-01-01
• Study Start: 2019-07-03
• Study Completion: 2019-11-27
• Last Update Posted: 22 February 2021

Recruitment & Eligibility

• Status: Stopped early
• Sex: Male
• Target Recruitment: 12

Inclusion Criteria

•Body mass index between the range of 18.5 to 25.0 kg/m2
•Blood pressure between 90/60 and 140/90 mmHg
•Aged between 18 and 35 years
•Non-smoker

Exclusion Criteria

•Body mass index outside the range of 18.5 to 25.0 kg/m2
•Blood pressure below 90/60 or above 140/90 mmHg
•Taking medications with antioxidant activity or that may affect absorption of phytochemicals
•Taking nutritional supplements with antioxidant activity
•Diagnosed with a medical condition
•Consume greater than 14 standard drinks of alcohol per week
•Has an implanted cardiac defibrillator
•Has any dietary allergies/intolerances that prevent consuming study meals

Study & Design

• Study Type: Interventional
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
Myeloperoxidase enzyme activity in serum as assessed by colorimetric assay[Postprandial time course study with measurements taken -2 hours, -1 hour, 0 min, 15 min, 30 min, 45 min, 60 min, 90 min, 120 min, 150 min, 180 min, 240 min, 300 min and 360 min before/after the meal. There is no one time point that is the primary time point.]