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Neural Correlates of an Olive Oil Essence

NCT01716286 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 11

Last updated 2016-05-11

No results posted yet for this study

Summary

The aim of the current study was to investigate the effect of a low fat meal in comparison to a low fat meal dosed with the fatfree essence of olive oil.

Conditions

  • Neural Correlated of Different Foods

Interventions

DIETARY_SUPPLEMENT

low fat vs. essence yoghurt

Sponsors & Collaborators

  • German Research Foundation

    collaborator OTHER

  • German Federation of Industrial Research Associations

    collaborator OTHER

  • Zentrum für Ernährungsmedizin und Prävention

    collaborator OTHER

  • German Center for Diabetes Research

    collaborator OTHER

  • University of Hohenheim

    collaborator OTHER

  • Ludwig-Maximilians - University of Munich

    collaborator OTHER

  • University Hospital Tuebingen

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
SINGLE
Model
PARALLEL

Eligibility

Min Age
20 Years
Max Age
33 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2012-02-29
Primary Completion
2012-03-31
Completion
2012-03-31

Countries

  • Germany

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 NCT01716286 on ClinicalTrials.gov