A study of the effect of food ingredient on cerebral blood flow. (SIC-2021-05-SHKBSN) - A study of the effect of food ingredient on cerebral blood flow. (SIC-2021-05-SHKBSN)

Hokkaido Information University0 个研究点目标入组 90 人开始时间: 2021年8月23日最近更新: 2023年10月17日

适应症

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•(1) Subjects who are under medication for dementia, Alzheimer's disease, psychiatric disorder and cerebrovascular disease. (2) Subjects who have a history or are suspected patient of cranial nerve disease and psychiatric disorders. (3) Subjects who have serious cerebrovascular, cardiac, hepatic, renal, gastrointestinal diseases, and/or affected with infectious diseases requiring reports to the authorities. (4) Subjects who are with diabetes mellitus. (5) Subjects who have major surgical history relevant to the digestive system such as gastrectomy, gastrointestinal suture, or intestinal resection. (6) Subjects who are with systolic blood pressure of less than 90 mmHg. (7) Subjects who have unusually high and/or low blood pressure and/or abnormal hematological data. (8) Pre- or post-menopausal women complaining of obvious physical changes. (9) Subjects who experienced unpleasant feeling during drawing blood. (10) Subjects who have difficulty in blood collection from peripheral veins. (11) Subjects whose blood hemoglobin level is less than 13 g/dL for males and less than 12 g/dL for female. (12) Subjects who have metal such as aneurysm clips, bone fixation plates in the head.

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