JPRN-UMIN000051826已完成Unknown
Study of the effects of food ingredients on skin elasticity - Study of the effects of food ingredients on skin elasticity
适应症
试验速览
- 阶段
- Unknown
- 状态
- 已完成
- 入组人数
- 140
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
- 30years-old 至 64years-old（—）
- 性别
- Female
入选标准
- 未提供
排除标准
- •1) Subjects who keep irregular hours such as shift work. 2) Use of products affecting the data of this study, such as food for specified health use, food with function claims, and medicine. 3) Presence of previous and present diseases such as atopic dermatitis, cardiovascular diseases, diabetes and food allergy diseases. 4) Subjects with wounds or inflammation at the assessment site. 5) Subjects who have undergone surgery on the assessed site within the past year. 6) Subjects who routinely engage in tanning activities. 7) Investigator's judgment for other reason.
研究者
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