Physiological Effects of New Polyphenol-enriched Foods in Humans
NCT01288859 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 10
Last updated 2012-08-01
Summary
Polyphenolic compounds exert several health benefits depending on bioavailability. Encapsulation may improve bioavailability of these compounds.This study will evaluate bioavailability of some polyphenols (curcumin and cocoa polyphenols) from new enriched-foods. In particular bread and nut based creams will be used as food matrices to include free or encapsulated polyphenols.
Conditions
- Healthy
Interventions
- OTHER
-
free curcumin
free curcumin in bread, dosage 1g/100g, 200g/day per 1 day
- OTHER
-
encapsulated curcumin
encapsulated curcumin-enriched bread, 1g/100g bread, 200g bread/day
- OTHER
-
encapsulated curcumin + PQG
bread enriched with encapsulated curcumin plus piperine, quercetin and genistein, 1g/100g bread, 200g bread/day
- OTHER
-
free cocoa polyphenol
nut cream enriched with free cocoa polyphenols, 1,5 g/100g cream, 100g/day per 1 day
- OTHER
-
encapsulated cocoa polyphenols
nut cream enriched with encapsulated cocoa polyphenols, 1,5 g/100g cream, 100g/day per 1 day
- OTHER
-
control nut cream
nut cream, cocoa polyphenols 0g/100g cream, 100 g/day per 1 day
Sponsors & Collaborators
-
Federico II University
lead OTHER
Principal Investigators
-
Vincenzo Fogliano, Professor · University of Naples
-
Paola Vitaglione, Researcher · University of Naples
Study Design
- Allocation
- RANDOMIZED
- Purpose
- BASIC_SCIENCE
- Masking
- SINGLE
- Model
- CROSSOVER
Eligibility
- Min Age
- 18 Years
- Max Age
- 45 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2010-12-31
- Primary Completion
- 2011-02-28
- Completion
- 2011-07-31
Countries
- Italy
Study Locations
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