Bioactive Food Ingredients and Energy Metabolism: The Effects of Ginger, Black Pepper, Horseradish and Mustard on Meal-Induced Thermogenesis and Fat Oxidation
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 22
- 试验地点
- 2
- 主要终点
- energy expenditure
研究概览
简要总结
The objective of this study is to examine whether four different spices (ginger, black pepper, horseradish and mustard) are able to increase energy metabolism.
Since chili and other spices have been shown to increase energy expenditure compared to placebo, we expect that some or all of the four spices may actually increase energy expenditure - although not to a large degree.
详细描述
Several pungent food ingredients, such as chili,and also other bioactive food ingredients, e.g. green tea, have been shown to be able to increase energy expenditure and fat oxidation during the hours following a meal containing the bioactive ingredient. Furthermore, we will also look at the subjects own feelings of appetite and thereby examine whether the appetite is affected by the spicy food. We expect to see some small effects on these parameters.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Prevention
- 盲法
- Single (Investigator)
入排标准
- 年龄范围
- 18 Years 至 50 Years（Adult）
- 性别
- Male
- 接受健康志愿者
- 是
入选标准
- •healthy and not use medication (regularly)
- •normal weight
- •non smoker
- •tolerate and like spicy food
- •stable body weight last two months
排除标准
- •increased blood pressure
- •abnormal EKG
- •mental, metabolic and chronic diseases
结局指标
主要结局
energy expenditure
时间窗: November 2007
次要结局
- blood pressure(December 2007)
- heart rate(December 2007)
- VAS-scores for appetite, hunger, fullness, etc. - and palatability(November 2007)
- tolerance(November 2007)
- Fat and carbohydrate oxidation(November 2007)
- Meal-induced thermogenesis(November 2007)