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Influence of Sugar on the Bioavailability of Cocoa Flavanols

NCT01292967 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 15

Last updated 2011-02-10

No results posted yet for this study

Summary

The primary propose of this study is to determine the impact of ingredients and matrices on flavanol absorption and metabolism.

Conditions

  • Healthy

Interventions

DIETARY_SUPPLEMENT

Low flavanol chocolate

48 mg of total flavanols from cocoa

DIETARY_SUPPLEMENT

High-flavanol with sugar

high-flavanol containing 251 mg cocoa flavanols

DIETARY_SUPPLEMENT

High flavanol Maltitol

high-flavanol containing 266 mg cocoa flavanols

Sponsors & Collaborators

  • University of Reading

    lead OTHER

Principal Investigators

  • Jeremy Spencer, PhD · University of Reading

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
DOUBLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2008-04-30
Primary Completion
2008-06-30
Completion
2008-06-30

Countries

  • United Kingdom

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 NCT01292967 on ClinicalTrials.gov