JPRN-UMIN000036746已完成未知
Exploratory study on effect of cacao intake on human brain function: single blind - investigators and assessors blind - cross over comparison study. - Exploratory study on effect of cacao intake on human brain function
RIKE0 个研究点目标入组 22 人开始时间: 2020年3月31日最近更新:
试验速览
- 阶段
- 未知
- 状态
- 已完成
- 发起方
- 入组人数
- 22
研究概览
简要总结
暂无简介。
研究设计
- 研究类型
- Interventional
入排标准
- 年龄范围
- 20years-old 至 50years-old（—）
- 性别
- All
入选标准
- 未提供
排除标准
- •(1) Individual who has been taken medications, quasi-drugs (excluding topical drugs) and supplements for more than 5 days a week within a month before screening test, or who plans to take those for more than 5 days a week during research period. (2) Individual who has a serious disease such as cranial nerve disease, liver disease, kidney disease, heart disease, cardiovascular disease, malignancy, or who has history of that. (3) Individual who has nervous seizure (such as Loss of consciousness, coma, convulsions), color blindness, diabetes, or arrhythmia, or who has history of that. (4) Individual who has dysfunction of autonomic nervous system (whose value of LF/HF is more than 10 on the screening test). (5) Individual who has food allergy (6) Individual who can not intake bitter chocolate (dark chocolate) (*1) (7) Individual who consume excessive alcohol (average of 60 g/day or more in alcohol equivalent) (8) Individual who has a smoking habit (9) Individual who have day and night shift work and night work (10) Individual has poor performance, less than 50% correct answer rate) in the cognitive function task (confirmation of answer ability) at the screening test. (11) Individual who has participated in other clinical research within a month before the research, or plan to participate that during the study period. (12) Individual who is pregnant, possibly pregnant, or breastfeeding, or who has plan or wish for pregnancy during the study period. (13) Individual whom principal investigator or sub-investigator judged to be inappropriate as a subject. *1. Bitter (or dark) chocolate refers to chocolate with 40-60 % cacao mass containing no milk (or milk component), chocolate with low sugar or milk content and high bitterness, and chocolate with 70-90% cacao content and low sugar.
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