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Examination of the Effects of Four Different Spices on Energy Metabolism

NCT00611156 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 22

Last updated 2008-02-08

No results posted yet for this study

Summary

The objective of this study is to examine whether four different spices (ginger, black pepper, horseradish and mustard) are able to increase energy metabolism.

Since chili and other spices have been shown to increase energy expenditure compared to placebo, we expect that some or all of the four spices may actually increase energy expenditure - although not to a large degree.

Conditions

  • Healthy

Interventions

DIETARY_SUPPLEMENT

ginger

added to a brunch meal

DIETARY_SUPPLEMENT

black pepper

Added to a brunch meal

DIETARY_SUPPLEMENT

horseradish

Added to a brunch meal

DIETARY_SUPPLEMENT

mustard

Added to a brunch meal

DIETARY_SUPPLEMENT

placebo

Added to a bruch meal

Sponsors & Collaborators

  • University of Aarhus

    collaborator OTHER

  • University of Copenhagen

    lead OTHER

Principal Investigators

  • Arne Astrup, Professor MD · Department of Human Nutrition, RVAU

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
50 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2006-10-31
Completion
2007-06-30

Countries

  • Denmark

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT00611156 on ClinicalTrials.gov