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Whole Grain Polyphenol Bioavailability and Effects on Health

NCT01293175 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 80

Last updated 2013-07-12

No results posted yet for this study

Summary

Whole grains (WG) contain numerous physiologically bioactive compounds, a key group being polyphenolic compounds such as ferulic acid (FA). These whole grain polyphenolic compounds have been shown to have potent antioxidant activity. This study will evaluate bioavailability of WG bioactive compounds and their physiological impact on health outcomes, mainly related to inflammatory, oxidative and hormonal status, in overweight subjects.

Conditions

Interventions

DIETARY_SUPPLEMENT

Whole grains

Subjects will consume whole grains at dose of 80 g/die, for two months

Sponsors & Collaborators

  • Federico II University

    lead OTHER

Principal Investigators

  • Vincenzo Fogliano, Prof · University of Naples

  • Paola Vitaglione, Dr · University of Naples

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Model
PARALLEL

Eligibility

Min Age
18 Years
Max Age
60 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2011-02-28
Primary Completion
2012-02-29
Completion
2012-08-31

Countries

  • Italy

Study Locations

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Entities

Diseases

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 NCT01293175 on ClinicalTrials.gov