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Evaluation of foods by using laboratory tests of human being who intake them - Evaluation of foods by using laboratory tests of human being who intake them
Institute of Medicine, Tsukuba University0 个研究点目标入组 60 人开始时间: 2017年4月1日最近更新:
适应症
试验速览
- 阶段
- 未知
- 状态
- 已完成
- 发起方
- 入组人数
- 60
研究概览
简要总结
Beta-carotene levels varied among individuals and correlated with their absorption ability. Zinc levels also varied among individuals but not correlated with their pre-supplementaion levels. Anti-inflammatory, anti-oxidative effects of molecular hydrogen in healthy people were not observed.
研究设计
- 研究类型
- Interventional
入排标准
- 年龄范围
- 18years-old 至 60years-old（—）
- 性别
- All
入选标准
- 未提供
排除标准
- •under medical treatment
研究者
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