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Capsaicin on Salty Gustatory Cortices

NCT01974037 · Status: COMPLETED · Phase: PHASE4 · Type: INTERVENTIONAL · Enrollment: 80

Last updated 2016-01-11

No results posted yet for this study

Summary

Excess dietary salt intake is closely associated with the development of hypertension and cardiocerebral vascular diseases. Preference of high salt diet might involve salty gustatory cortices change. This study focuses on examining the neuroimaging changes of salty gustatory cortices under different concentration of NaCl solution with or without capsaicin intervention through brain PET/CT scan.

Conditions

  • Volunteers

Interventions

DIETARY_SUPPLEMENT

Capsaicin

Capsaicin in the concentration of 0.5 µmol/L was mixed in the test solutions in Capsaicin\_effect subgroups

DIETARY_SUPPLEMENT

NaCl

NaCl in various concentrations was desorved in the test solutions in Salt\_effect subgroups

Sponsors & Collaborators

  • Zhiming Zhu

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
TRIPLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2013-05-31
Primary Completion
2013-10-31
Completion
2013-12-31

Countries

  • China

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 NCT01974037 on ClinicalTrials.gov