Lipid Oxidation of Ready Meals: Reformulation With Antioxidant Phytochemicals
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 16
- 试验地点
- 1
- 主要终点
- Lipid peroxides
研究概览
简要总结
Consumption of "ready meals" and other convenience foods are rapidly increasing. However, their nutritional value is problematical. For example, many are high in fats which are potentially oxidisable resulting in the formation of toxic end products. Consequently the aim of this study is to assess whether consumption of "ready meals" rich in certain fats leads to a post-prandial increase in lipid oxidation products in plasma and whether this can be ameliorated by reformulating the meals with natural extracts rich in phytochemicals with potential antioxidant activity in the stomach
详细描述
Many of these lipid oxidation products such as malondialdehyde are known to be genotoxic and potentially detrimental to health. Consequently the aim of this study is to assess whether consumption of "ready meals" rich in certain fats leads to a post-prandial increase in lipid oxidation products in plasma and whether this can be ameliorated by reformulating the meals with natural extracts rich in phytochemicals with potential antioxidant activity in the stomach.
Diet design requirements:
The basic "ready meal" is a turkey burger consisting of
- 50% fat
- 20% protein
- 30% carbohydrate.
However, there are four experimental forms of the burger.
研究设计
- 研究类型
- Interventional
- 分配方式
- Na
- 干预模型
- Single Group
- 主要目的
- Basic Science
- 盲法
- Single (Investigator)
入排标准
- 年龄范围
- 21 Years 至 60 Years（Adult）
- 性别
- Male
- 接受健康志愿者
- 是
入选标准
- •No diagnosed clinical condition
排除标准
- •Are taking any medicines prescribed by their GP Have a known allergy to beetroot Are vegan Regularly take nutritional supplements Have given a large blood donation in last three months
研究组 & 干预措施
Burger and Beetroot Study
干预措施: Burger and Beetroot Study (Other)
结局指标
主要结局
Lipid peroxides
时间窗: up to 24 hours
Indices of oxidised lipids in plasma
次要结局
- Blood pressure(up to 24 hours)