Investigation of the Antioxidant and Anti-inflammatory Effects of Yogurt Enriched With Polyphenols
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 18
- 试验地点
- 2
- 主要终点
- Anti-inflammatory effects
研究概览
简要总结
The purpose of this study is to investigate the possible antioxidant and anti-inflammatory effects of yogurt enriched with polyphenols after 2-week consumption by healthy individuals.
详细描述
Eighteen healthy adult volunteers of both sexes consumed yogurt (400g per day) enriched with polyphenols (10mg/100g yogurt) or yogurt (400g per day) not enriched with polyphenols for two weeks in a double-blind, crossover, randomized manner.There was a washout period of at least 10 days. Physiological data and blood samples were collected before and after consumption of each yogurt.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Basic Science
- 盲法
- Triple (Participant, Care Provider, Investigator)
入排标准
- 年龄范围
- 20 Years 至 50 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Healthy individuals
- •Non-smokers
排除标准
- •Current use of dietary supplements or drugs
- •Metabolic disease
- •Lactose intolerance
- •Pregnant, pregnancy intention or breast feeding
结局指标
主要结局
Anti-inflammatory effects
时间窗: Two weeks
Indices of inflammation in blood
Antioxidant effects
时间窗: Two weeks
Indices of blood antioxidant status
次要结局
- Blood pressure(Two weeks)
- Triglyceride levels(Two weeks)
- Total cholesterol levels(Two weeks)
- High Density Lipoprotein cholesterol levels(Two weeks)
- Body composition(Two weeks)
- Hydration(Two weeks)
- Resting heart rate(Two weeks)
- Blood glucose levels(Two weeks)
研究者
Athanasios Z. Jamurtas
Associate Professor
University of Thessaly