Effects of Alcoholic Beverages in Pro-inflammatory and Antioxidant Profile After an Oral Fat Diet

Not Applicable

Completed

• Conditions: Alcohol Consumption

• Registration Number: NCT02033174
• Lead Sponsor: Instituto de Investigación Sanitaria Gregorio Marañón

Brief Summary

Hypothesis: Red wine intake but not other alcoholic beverages together with a fat diet will decrease inflammatory factors and lipid peroxidation and decrease antioxidant capacity in healthy people after a five days period.

Detailed Description

Not available

Study Timeline

• Study Start: 2001-01
• Primary Completion: 2001-07
• Study Completion: 2001-07
• Study First Submitted: 2014-01-09
• Study First Submitted QC: 2014-01-09
• Study First Posted: 2014-01-10
• Results First Submitted: 2016-02-28
• Results First Submitted QC: 2016-09-06
• Results First Posted: 2016-10-26
• Status Verified: 2017-01
• Last Update Submitted: 2017-01-23
• Last Update Posted: 2017-03-10

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 16

Inclusion Criteria

• Healthy volunteers

Exclusion Criteria

• Individuals with a plasma cholesterol level > 220 mg/dl
• Smokers

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Primary Outcome Measures

Name	Time	Method
Change From Baseline in Concentrations of Antioxidant Profile After Red Wine Intake	Baseline and 5 days	In order to determine total antioxidant capacity a quantitative immunoassay using commercial kits (R\&D Systems, Inc. Minneapolis, USA) was conducted.

Trial Locations

Locations (1)

IiSGM; 🇪🇸 Madrid, Spain