Flavonoid Effect on Activation and Stimulation of Thrombocytes, hsCRP and Lipid Profile
NCT00559663 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 35
Last updated 2007-11-20
Summary
The purpose of this study is to compare the effect of dark chocolate with green tea in healthy subjects on clot formation (platelet activity) cholesterol profile and markers of inflammation in two groups.
The first group will be on a regimen of dark chocolate, and the second group will be on a regimen of green tea. Clinical outcomes will be determined after seven days of each treatment and both groups will undergo both treatments subsequently and serve as their own control.
The hypothesis is that both green tea and dark chocolate will reduce platelet activity and reduce LDL, hsCRP and increase HDL.
Conditions
- Healthy
Interventions
- DIETARY_SUPPLEMENT
-
Green tea
The green tea group consumed first daily one liter of green tea infusate made of 4 bags left in boiling water during 3 minutes. After a four week washout-time they were switched over to the dark chocolate treatment, which included consumption of 3.5 ounces 70% dark chocolate. Blood was drawn before and after each intervention, to check platelet activity with flow cytometry, HDL, LDL and hsCRP Levels
- DIETARY_SUPPLEMENT
-
70% dark chocolate
The dark chocolate group consumed 3.5 ounces 70% dark chocolate per day during a one week period. After a four week washout-time they were given the green tea treatment, which included ingestion of one liter green tea infusate (containing 4 green tea bags). Blood was drawn before and after each intervention, to check platelet activity with flow cytometry, HDL, LDL and hsCRP Levels.
Sponsors & Collaborators
-
LifeBridge Health
lead OTHER
Principal Investigators
-
Paul A Gurbel, MD · Sinai Hospital of Baltimore
-
Miruais S Hamed, MD · Department of Medicine, Sinai Hospital, Baltimore
-
Kevin Bliden, BS · Sinai Center for Thrombosis Research
Study Design
- Allocation
- RANDOMIZED
- Purpose
- TREATMENT
- Masking
- NONE
- Model
- CROSSOVER
Eligibility
- Min Age
- 18 Years
- Max Age
- 55 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2006-09-30
- Completion
- 2007-04-30
Countries
- United States
Study Locations
More Related Trials
-
The Effect of Dark Chocolate Consumption on Blood Parameters in Healthy Adult Individuals
NCT05290012 ·Status: COMPLETED ·Phase: NA
-
The Effect of Theobromine on Blood Lipid Parameters in Healthy Subjects
NCT01481389 ·Status: COMPLETED ·Phase: NA
-
Effects of Chocolate in Patients With Chronic Heart Failure
NCT00538941 ·Status: COMPLETED ·Phase: NA
-
Cocoa Flavanol and Coronary Vasomotion Vascular Function in Patients With Coronary Artery Disease
NCT02520466 ·Status: COMPLETED ·Phase: NA
-
Effect of Polyphenol-rich Dark Chocolate on Obesity
NCT00815451 ·Status: UNKNOWN ·Phase: PHASE2
-
Effect of Different Dosages of Dark Chocolate on Arterial Blood Pressure in Cardiovascular High-risk Patients
NCT00661986 ·Status: COMPLETED ·Phase: PHASE4
-
Intra-individual Real Life Effects of Cocoa Flavanols on Blood Pressure and Arterial Stiffness
NCT05446818 ·Status: COMPLETED ·Phase: NA
-
The Effect of Cocoa on Platelet Function Profiles in Patients
NCT04554901 ·Status: COMPLETED ·Phase: NA
-
The Vascular and Cognitive Effects of Chronic High-flavanol Intake in Healthy Males
NCT02789761 ·Status: UNKNOWN ·Phase: NA
-
Daily Intake of Cocoa Flavanols and Arterial Stiffness in Humans
NCT03587883 ·Status: COMPLETED ·Phase: NA
-
Effect of a Polyphenol-rich Cocoa Extract on Peripheral Blood Mononuclear Cells Gene Expression
NCT01681394 ·Status: COMPLETED ·Phase: NA
-
Effects of Dark Chocolate on Insulin Sensitivity in People With High Blood Pressure
NCT00099476 ·Status: COMPLETED ·Phase: PHASE1
-
Comparison of Pure Epicatechin and Cocoa on Markers of Vascular Function
NCT02221791 ·Status: COMPLETED ·Phase: NA
-
Effect of Long Term Cocoa Flavanol Intake on Blood Pressure and Platelet Function in Healthy Adults, Part 2
NCT02447783 ·Status: COMPLETED ·Phase: NA
-
Cocoa and Endothelial Function in Adults With Elevated BMI
NCT00538083 ·Status: COMPLETED ·Phase: PHASE1
-
Effects of Chocolate on Coronary Vasomotion in Patients After Heart Transplantation
NCT00521573 ·Status: COMPLETED ·Phase: PHASE1
-
Theobromine From Cocoa and Cardiovascular Risk Factors
NCT06820944 ·Status: COMPLETED ·Phase: NA
-
Acute Strawberry Intake on Endothelial Function
NCT03596008 ·Status: COMPLETED ·Phase: NA
-
Effect of Polyphenols on Peripheral Vascular Disease.
NCT01947712 ·Status: COMPLETED ·Phase: PHASE1/PHASE2
-
Effects of Dark Chocolate on the Risk Factors of Cardiovascular Diseases
NCT06808282 ·Status: ACTIVE_NOT_RECRUITING ·Phase: NA
-
Effect of Long Term Cocoa Flavanol Intake on Blood Pressure and Platelet Function in Healthy Adults, Part 1
NCT02447770 ·Status: COMPLETED ·Phase: NA
-
Influence of Sugar on the Bioavailability of Cocoa Flavanols
NCT01292967 ·Status: COMPLETED ·Phase: NA
-
Effects of Cocoa Products on Cardiovascular Disease Risk Factors
NCT00511420 ·Status: COMPLETED ·Phase: PHASE3
-
The Effect of a Deep-fried Chocolate Bar or Porridge on Cerebral Blood Flow
NCT01918137 ·Status: UNKNOWN ·Phase: NA
-
Flavanol-Rich Cocoa and Cerebral Blood Flow
NCT00825695 ·Status: COMPLETED ·Phase: NA