JPRN-UMIN000048874已完成Unknown
Effects of consumption of the test food on skin property such as elasticity in healthy Japanese subjects: a randomized, placebo-controlled, double-blind, parallel-group comparison study - Effects of consumption of the test food on skin property such as elasticity in healthy Japanese subjects
适应症
试验速览
- 阶段
- Unknown
- 状态
- 已完成
- 入组人数
- 56
研究概览
简要总结
暂无简介。
研究设计
- 研究类型
- Interventional
入排标准
- 年龄范围
- 18years-old 至 ot applicable（—）
- 性别
- All
入选标准
- 未提供
排除标准
- •Subjects who 1. are undergoing medical treatment or have a medical history of malignant tumor, heart failure, and myocardial infarction 2. have a pacemaker or an implantable cardioverter defibrillator (ICD) 3. are currently undergoing treatment for any of the following chronic diseases: cardiac arrhythmia, liver disorder, kidney disorder, cerebrovascular disorder, rheumatism, diabetes mellitus, dyslipidemia, hypertension, or any other chronic diseases 4. use or take "Foods for Specified Health Uses," or "Foods with Functional Claims" in daily 5. are currently taking medications (including herbal medicines) and supplements 6. are allergic to medications and/or the test-food-related products (particularly alcohol) 7. are pregnant, lactating, or planning to become pregnant during this trial 8. suffer from COVID-19 9. have been enrolled in other clinical trials within the last 28 days before the agreement to participate in this trial or plan to participate another trial during this trial 10. are judged as ineligible to participate in this study by the physician 11. have been diagnosed with atopic dermatitis 12. habitually receive skincare treatment (e.g., aesthetic treatment) or use instruments for beauty treatment (e.g., facial treatment device) 13. have undergone cosmetic surgery 14. usually take food/beverage containing functional ingredients which may influence skin (such as gamma-aminobutyric acid (GABA), isoflavones, lactic acid bacteria, bifidobacteria, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), astaxanthin, glucosylceramide, proteoglycans, piceatannol, lycoperosides, collagen peptide) 15. usually drink sake 16. usually drink mirin / intentionally use a lot of mirin in dishes 17. drink to excess (average of more than about 20 g/day as absolute alcohol intake) {500 mL: a medium bottle of beer or about 1.5 cans of canned chu-hi, 180 mL: about 1.5 glasses of wine, 90 mL: half-go with shochu, 60 mL: a glass of whiskey brandy (double)}
研究者
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