The effect of a substance in Green tea in the decrease of compounds formed in the food preparation process that affect human health

Not Applicable

• Conditions: Prevention of the ills caused by the ingestion of fat and advanced glycation end products (AGEs) in healthy women.; D04.210.500.247.808.197.225; I01.880.787.839.500; M01.975

• Registration Number: RBR-2b8p4n
• Lead Sponsor: Faculdade de Nutrição da Universidade Federal de Goiás

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Results First Posted: 1900-01-01
• Study Start: 2018-08-22
• Last Update Posted: 29 May 2023

Recruitment & Eligibility

• Status: Recruitment completed
• Sex: Female
• Target Recruitment: Not specified

Inclusion Criteria

Female; healthy; eutrophic (BMI between 18.5 kg / m2 and 24.9 kg / m2) and age between 18 and 25 years.

Exclusion Criteria

Cardiovascular, pulmonary or metabolic diseases; use of anti-inflammatory medications and corticosteroids; food restrictions related to the meal used in the study (potato chips, bacon and Parmesan cheese); pregnant and / or lactating; smoker.

Study & Design

• Study Type: Intervention
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
The expected outcome for the present study is 10% reduction in advanced glycation end products (AGE), measured by serum carboxymethyl lysine, and triglycerides concentrations 120 minutes after epigallocatechin-3-gallate administration and AGE-rich meal intake.

Secondary Outcome Measures

Name	Time	Method
An improvement in insulin resistance (5%) is expected after (120 min) the epigallocatechin-3-gallate administration and AGE-rich meal intake.;A reduction in insulin resistance (5%) is expected after (120 min) the epigallocatechin-3-gallate administration and AGE-rich meal intake.