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Contribution of Wine Components on Hydroxytyrosol Body Concentrations and Biological Effects

NCT01790672 · Status: COMPLETED · Phase: PHASE1 · Type: INTERVENTIONAL · Enrollment: 40

Last updated 2014-07-24

No results posted yet for this study

Summary

The study is aimed at establishing the contribution of wine components on hydroxytyrosol body concentrations and biological effects.

Conditions

  • Contribution of Wine Components in Hydroxytyrosol Formation

Interventions

DIETARY_SUPPLEMENT

Ethanol

Vodka Absolut

OTHER

Water

Lemon-flavored water

DIETARY_SUPPLEMENT

Alcoholized wine

Wine 13º or wine 8º

DIETARY_SUPPLEMENT

De-alcoholized wine

Wine 0º

Sponsors & Collaborators

  • Fundacion IMIM

    collaborator OTHER

  • Parc de Salut Mar

    lead OTHER

Principal Investigators

  • Magí Farré, MD, PhD · Parc de Salut Mar

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
DOUBLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2011-05-31
Primary Completion
2013-09-30
Completion
2013-09-30

Countries

  • Spain

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 NCT01790672 on ClinicalTrials.gov