Intervention With Black Currant Seed Press Residues in Healthy Subjects

Not Applicable

Completed

• Conditions: Smoking

• Registration Number: NCT00662766
• Lead Sponsor: University of Jena

Brief Summary

The study was performed to investigate the effects of the consumption of black currant seed press residues, which were baked into bread.

Detailed Description

Berry seeds are a by-product of berry fabrication (e. g. to juices or jam). In order to maintain their functionality and long life span, berry seeds need to contain cell stabilizing ingredients such as vitamins and polyphenols. Since it seems to be a valuable source of health beneficial substances in human nutrition, commercial use should be found. Therefore, seeds were pressed (seed press residue), ground and baked into bread for consumption.

Black currant seed press residues are rich in tocopherols and also contain anthocyanins; both act as antioxidants. Additionally there is 50% fibre in the residue, soluble and insoluble fibre in equal shares.

Study Timeline

• Study Start: 2005-09
• Primary Completion: 2005-12
• Study Completion: 2005-12
• Status Verified: 2008-04
• Study First Submitted: 2008-04-10
• Study First Submitted QC: 2008-04-16
• Last Update Submitted: 2008-04-16
• Study First Posted: 2008-04-21
• Last Update Posted: 2008-04-21

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Female
• Target Recruitment: 36

Inclusion Criteria

• discrimination between smoker (> 5 cigarets/d) or non-smoker

Exclusion Criteria

• diet during the study
• serious sport
• diagnosed diseases
• use of nutritional supplements

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Primary Outcome Measures

Name	Time	Method
oxidant/antioxidant status of the test person	after 1, 5, and 9 weeks

Secondary Outcome Measures

Name	Time	Method
tocopherol intake, tocopherol faecal excretion and serum tocopherol concentration	after 1, 5, and 9 weeks
fiber intake and excretion	after 1, 5, and 9 weeks