Olive Oil Polyphenols, Vitamin D, Docosahexaenoic Acid (DHA) and Locomotor Function (PolivD3)
NCT01828944 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 149
Last updated 2015-04-29
Summary
The present project hypothesizes that the potential protective effect of olive oil relies on its polyphenols profile (quality and quantity) and that it may be synergistic to other food components. Among the nutrients that may be of interest for bone and muscle tissues, unsaturated fatty acids and vitamins are the most described.
Consequently, based on the promising available preliminary data, the present project aims to investigate the possible preventive effect of olive oil polyphenols and eventually the synergistic effects of fatty acids and vitamin D on bone, muscle and adipose tissue, in order to prevent any locomotor dysfunction.
Volunteers will be supplemented during 9 months. The primary and secondary outcome measures will be performed at baseline, 3 and 9 months.
Conditions
- Osteopenia
- Sarcopenia
Interventions
- DIETARY_SUPPLEMENT
-
olive oil
Sponsors & Collaborators
-
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
collaborator OTHER -
Centre de Recherche en Nutrition Humaine d'Auvergne
collaborator OTHER_GOV -
Lesieur
lead INDUSTRY
Principal Investigators
-
Véronique Coxam, PhD · Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
Study Design
- Allocation
- RANDOMIZED
- Purpose
- PREVENTION
- Masking
- DOUBLE
- Model
- PARALLEL
Eligibility
- Min Age
- 57 Years
- Max Age
- 79 Years
- Sex
- FEMALE
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2012-12-31
- Primary Completion
- 2015-04-30
- Completion
- 2015-04-30
Countries
- France
Study Locations
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