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The Effect of High and Low Roasted Coffee on Vascular Response

NCT01813981 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 19

Last updated 2013-03-19

No results posted yet for this study

Summary

Evidence suggests that a diet rich in plant phenolic compounds may induce beneficial vascular effects. Coffee is a good source of phenolic compounds called chlorogenic acids (CGA), however the level of CGA is reduced during the roasting process.

The aim of this study is to investigate the effect of coffee roasting on vascular response. The investigators hypothesize that coffee roasted to a lesser extent will exert a favourable vascular response over more heavily roasted coffee due to the higher levels of CGA.

Conditions

Interventions

DIETARY_SUPPLEMENT

Low roast coffee

Instant coffee

DIETARY_SUPPLEMENT

High roast coffee

Instant coffee

DIETARY_SUPPLEMENT

Control (Caffeine dissolved in water)

Caffeine dissolved in water

Sponsors & Collaborators

  • University of Reading

    lead OTHER

Principal Investigators

  • Jeremy PE Spencer · University of Reading

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
19 Years
Max Age
35 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2011-05-31
Primary Completion
2011-09-30
Completion
2013-01-31

Countries

  • United Kingdom

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 NCT01813981 on ClinicalTrials.gov