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Intervention With Black Currant Seed Press Residues in Healthy Subjects

NCT00662766 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 36

Last updated 2008-04-21

No results posted yet for this study

Summary

The study was performed to investigate the effects of the consumption of black currant seed press residues, which were baked into bread.

Conditions

  • Smoking

Interventions

DIETARY_SUPPLEMENT

black currant seed press residue

Black currant seed press residue, baked into bread

DIETARY_SUPPLEMENT

Bread without black currant seed press residues

Same bread but without seeds

DIETARY_SUPPLEMENT

Baseline data

No supplement was administered.

Sponsors & Collaborators

  • German Federal Ministry of Education and Research

    collaborator OTHER_GOV

  • University of Jena

    lead OTHER

Principal Investigators

  • Gerhard Jahreis, Prof. Dr. · University of Jena, Dept. of Nutritional Physiology

  • Dorit Helbig, Dipl. troph. · University of Jena, Dept. of Nutritional Physiology

Study Design

Purpose
SUPPORTIVE_CARE
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
35 Years
Sex
FEMALE
Healthy Volunteers
No

Timeline & Regulatory

Start
2005-09-30
Primary Completion
2005-12-31
Completion
2005-12-31

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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 NCT00662766 on ClinicalTrials.gov