The Effect of Cocoa Polyphenols on Various Cardiovascular Measurements Including Blood Pressure
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 50
- 试验地点
- 2
- 主要终点
- Difference in mean 24 hour ambulatory blood pressure
研究概览
简要总结
The purpose of this study is to compare the effects on blood pressure of a daily intake of a flavonoid-rich cocoa drink with that of the same drink from which the flavonoids have been largely extracted.
详细描述
Flavonoids are natural substances found in fruits and vegetables, tea and red wine. The investigators know that people who eat a diet rich in these foods are less likely to have heart disease. This, in part, may be due to the blood pressure lowering effect of flavonoids. Cocoa beans are a rich natural source of flavonoids. Unfortunately when cocoa is made into chocolate most of the flavonoids are destroyed. The aim of this study is to find out the effect of cocoa flavonoids on blood pressure after 12 weeks of daily consumption of a specially prepared chocolate drink that is rich in flavonoids.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Treatment
- 盲法
- Double
入排标准
- 性别
- All
- 接受健康志愿者
- 否
入选标准
- •Males or females of any age.
- •Diagnosis of hypertension and on antihypertensive treatment.
- •Stable blood pressure that has reached the British Hypertension Society (BHS) audit standard (<150/90mmHg).
排除标准
- •Participation in another clinical trial.
- •Any reason to suspect that the patient will not comply with drinking a chocolate beverage every day for the trial duration.
结局指标
主要结局
Difference in mean 24 hour ambulatory blood pressure
次要结局
- Difference in cholesterol
- Difference in glucose
- Difference in insulin
- Difference in echocardiogram
- Difference in pulse wave velocity