Effect of Acute Red Raspberry Consumption on Post-prandial Oxidative Stress

Not Applicable

Completed

• Conditions: Oxidative Stress; Antioxidants
• Interventions: Dietary Supplement: red raspberries; Dietary Supplement: bread controls

• Registration Number: NCT01242033
• Lead Sponsor: University of Toronto

Brief Summary

Eight healthy adult subjects will be given a meal of one, two or four cups red raspberries, or two slices white bread with or without 200 mg vitamin C, after an overnight fast and consumption of a low polyphenol diet for two days. Blood samples will be taken at various time points over an eight hour period to measure oxidative stress and antioxidant levels in the blood. Each subject will attend 5 study visits with one week intervals and be given each meal in a random order. It is hypothesized that raspberry consumption at higher doses will greater protect against meal-induced oxidative stress compared to bread controls.

Detailed Description

Not available

Study Timeline

• Study Start: 2010-02
• Primary Completion: 2010-03
• Study Completion: 2010-03
• Status Verified: 2010-11
• Study First Submitted: 2010-11-08
• Study First Submitted QC: 2010-11-12
• Study First Posted: 2010-11-16
• Last Update Submitted: 2010-12-03
• Last Update Posted: 2010-12-06

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 8

Inclusion Criteria

• healthy adults

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Exclusion Criteria

• blood pressure greater than 120/80 mm Hg
• body mass index greater than 24.9 kg/m^2
• history of any chronic disease
• currently taking medications
• allergy to fruit

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Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
one cup red raspberries	red raspberries	treatment meal consists of one cup red raspberries
two cups red raspberries	red raspberries	treatment meal consists of two cups red raspberries
four cups red raspberries	red raspberries	treatment meal consists of four cups red raspberries
bread	bread controls	treatment meal consists of two slices white bread
vitamin C	bread controls	treatment meal consists of two slices white bread and 200 mg vitamin C in the form of supplemental ascorbic acid

Primary Outcome Measures

Name	Time	Method
change in antioxidant capacity from baseline (-0.25 h)	-0.25, 0.25, 0.5, 1, 2, 4 hours post-intake	plasma antioxidant capacity measured using the 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical cation assay and expressed in Trolox Equivalents (TE)

Secondary Outcome Measures

Name	Time	Method
change in lipid peroxidation from baseline (-0.25 h)	-0.25, 0.25, 0.5, 1, 2, 4 hours post-intake	serum thiobarbituric acid reactive substances (TBARS) measured as an indicator of the lipid peroxidation product malondialdehyde (MDA)
change in thiols compared to baseline (-0.25 h)	-025, 0.25, 0.5, 1, 2, 4 hours post-intake	plasma thiols quantified by 5,5'-dithiobis-(2-nitrobenzoic acid) (DTNB) assay as an indicator of the level of protection against protein oxidation

Trial Locations

Locations (1)

Clinical Nutrition and Risk Factor Modification Centre; St. Michael's Hospital; 🇨🇦 Toronto, Ontario, Canada