ACTRN12624000051549已完成2 期
The effect of culinary herbs and spices with high ACE-inhibitory properties compared to herbs and spices with low ACE-inhibitory properties on body weight, body composition, blood lipids and blood pressure in overweight and obese humans.
a Trobe University0 个研究点目标入组 55 人开始时间: 2024年1月22日最近更新:
适应症
试验速览
- 阶段
- 2 期
- 状态
- 已完成
- 发起方
- 入组人数
- 55
研究概览
简要总结
暂无简介。
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomised controlled trial
- 主要目的
- Treatment
- 盲法
- Blinded (masking used)
入排标准
- 年龄范围
- 18 Years 至 65 Years（—）
- 性别
- All
入选标准
- •Participants were checked against eligibility criteria before inclusion in the study. Inclusion criteria included: a good understanding of English, aged between 18 and 65 years, a BMI greater than 25.
排除标准
- •Exclusion criteria included: pregnant women and people taking prescription medications. There was no upper BMI limit. Only data from participants who completed the 6 month intervention study was analysed.
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