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Healthy Effects of an Innovative Probiotic Pasta

NCT02236533 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 40

Last updated 2018-11-01

No results posted yet for this study

Summary

The aim of the project was the evaluation of the antioxidant and anti-inflammatory effects of a whole grain pasta, enriched in barley β-glucans and fortified with strains of Bacillus coagulans, versus a control wheat pasta on healthy volunteers, using a parallel randomized controlled trial.

Conditions

Interventions

DIETARY_SUPPLEMENT

whole grain pasta

Volunteers were fed with probiotic fortified pasta or control pasta once a day for 12 weeks.

Sponsors & Collaborators

  • Universita di Verona

    collaborator OTHER

  • University of Parma

    lead OTHER

Principal Investigators

  • Nicoletta Pellegrini, Professor · University of Parma

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
SINGLE
Model
PARALLEL

Eligibility

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

Timeline & Regulatory

Start
2014-03-31
Primary Completion
2014-09-30
Completion
2015-03-31

Countries

  • Italy

Study Locations

More Related Trials

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 NCT02236533 on ClinicalTrials.gov