An Acute Intervention Study Investigating the Effect of Red Raspberry Consumption on Post-prandial Oxidative Stress
Trial Snapshot
- Phase
- Not Applicable
- Status
- Completed
- Sponsor
- University of Toronto
- Enrollment
- 8
- Locations
- 1
- Primary Endpoint
- change in antioxidant capacity from baseline (-0.25 h)
Study Overview
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.
Study Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Crossover
- Primary Purpose
- Basic Science
- Masking
- None
Eligibility Criteria
- Ages
- 20 Years to 30 Years (Adult)
- Sex
- All
- Accepts Healthy Volunteers
- Yes
Inclusion Criteria
- •healthy adults
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
Arms & Interventions
one cup red raspberries
treatment meal consists of one cup red raspberries
Intervention: red raspberries (Dietary Supplement)
two cups red raspberries
treatment meal consists of two cups red raspberries
Intervention: red raspberries (Dietary Supplement)
four cups red raspberries
treatment meal consists of four cups red raspberries
Intervention: red raspberries (Dietary Supplement)
bread
treatment meal consists of two slices white bread
Intervention: bread controls (Dietary Supplement)
vitamin C
treatment meal consists of two slices white bread and 200 mg vitamin C in the form of supplemental ascorbic acid
Intervention: bread controls (Dietary Supplement)
Outcomes
Primary Outcomes
change in antioxidant capacity from baseline (-0.25 h)
Time Frame: -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 Outcomes
- change in lipid peroxidation from baseline (-0.25 h)(-0.25, 0.25, 0.5, 1, 2, 4 hours post-intake)
- change in thiols compared to baseline (-0.25 h)(-025, 0.25, 0.5, 1, 2, 4 hours post-intake)