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Effect of Acute Red Raspberry Consumption on Post-prandial Oxidative Stress

NCT01242033 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 8

Last updated 2010-12-06

No results posted yet for this study

Summary

Eight healthy adult subjects will be given a meal of one, two or four cups red raspberries, or two slices white bread with or without 200 mg vitamin C, after an overnight fast and consumption of a low polyphenol diet for two days. Blood samples will be taken at various time points over an eight hour period to measure oxidative stress and antioxidant levels in the blood. Each subject will attend 5 study visits with one week intervals and be given each meal in a random order. It is hypothesized that raspberry consumption at higher doses will greater protect against meal-induced oxidative stress compared to bread controls.

Conditions

  • Oxidative Stress
  • Antioxidants

Interventions

DIETARY_SUPPLEMENT

red raspberries

single serving of one, two or four cups red raspberries

DIETARY_SUPPLEMENT

bread controls

two slices white bread alone or with 200 mg vitamin C supplement

Sponsors & Collaborators

  • Unity Health Toronto

    collaborator OTHER

  • University of Toronto

    lead OTHER

Principal Investigators

  • A V Rao, PhD · University of Toronto

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
20 Years
Max Age
30 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2010-02-28
Primary Completion
2010-03-31
Completion
2010-03-31

Countries

  • Canada

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 NCT01242033 on ClinicalTrials.gov