The effect of pre-treatment of bran on the bioavailability of ferulic acid and other bioactive compounds from wholegrain breads enriched in bra

Completed

• Conditions: oxygen damage; oxidative stress related conditions; free radical damage

• Registration Number: NL-OMON32665
• Lead Sponsor: niversiteit Maastricht

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Last Update Posted: 6 May 2024

Recruitment & Eligibility

• Status: Completed
• Sex: Not specified
• Target Recruitment: 8

Inclusion Criteria

Healthy males
age > 18
20

Exclusion Criteria

Use of any medication
Smoking
Consumption of 3 or more glasses of alcoholic drinks per day
Donation of more than 500 ml blood (<6 months prior to the start of the study)
Vegetarian lifestyle (because the standardised meal contains meat)
Allergic reaction to some component in cereals e.g. celiac subjects

Study & Design

• Study Type: Interventional
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
<p> Bioavailability of ferulic acid </p><br>

Secondary Outcome Measures

Name	Time	Method
<p> Bioavailability of other phenolic acids, total antioxidant capacity,<br /><br>anti-inflammatory effects, colonic metabolites derived from ferulic acid and<br /><br>short chain fatty acids (SCFA).</p><br>