Neural Correlates of an Olive Oil Essence

Not Applicable

Completed

• Conditions: Neural Correlated of Different Foods
• Interventions: Dietary Supplement: low fat vs. essence yoghurt

• Registration Number: NCT01716286
• Lead Sponsor: University Hospital Tuebingen

Brief Summary

The aim of the current study was to investigate the effect of a low fat meal in comparison to a low fat meal dosed with the fatfree essence of olive oil.

Detailed Description

Not available

Study Timeline

• Study Start: 2012-02
• Primary Completion: 2012-03
• Study Completion: 2012-03
• Study First Submitted: 2012-10-18
• Study First Submitted QC: 2012-10-24
• Study First Posted: 2012-10-29
• Status Verified: 2016-05
• Last Update Submitted: 2016-05-10
• Last Update Posted: 2016-05-11

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Male
• Target Recruitment: 11

Inclusion Criteria

• male
• heatly

Exclusion Criteria

• lactose intolerance
• fMRI cotraindications

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: PARALLEL

Arm && Interventions

Group	Intervention	Description
yoghurt type	low fat vs. essence yoghurt	low fat yoghurt vs. essence yoghurt

Primary Outcome Measures

Name	Time	Method
change in brain activity (cerebral blood flow change after yogurt intake)	30 minutes before as well as 30 minutes and 120 minutes after yoghurt intake

Trial Locations

Locations (1)

University Clinic of Tuebingen, MEG Center; 🇩🇪 Tuebingen, Germany