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The Bioavailability of Red Clover Isoflavones

NCT02264223 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 16

Last updated 2022-05-23

No results posted yet for this study

Summary

Previous literature has shown that the molecular form of isoflavones (as aglycones or glycosides) and food matrices can influence the bioavailability of these compounds in humans and hence their efficacy. To determine the effects of processing and food matrices on the bioavailability of active compounds derived from red clover the investigators will execute a 5 phase, cross-over design, open label, RCT using 20 healthy women aged between 18 to 40 years. Participants will receive 5 different formulations of red clover and bioavailability will be monitored in blood plasma using LC-MS.

Conditions

  • Healthy

Interventions

DIETARY_SUPPLEMENT

Fermented red clover isoflavones in aglycone form

Fermented isoflavones in aglycone form

DIETARY_SUPPLEMENT

Unfermented glycosides (as aglycone equivalents)

Unfermented aglycone equivalents in glycoside form

Sponsors & Collaborators

  • Southern Danish University

    collaborator UNKNOWN

  • Herrens Mark A/S

    collaborator UNKNOWN

  • Natur Drogeriet A/S

    collaborator UNKNOWN

  • Future Food Innovation

    collaborator INDUSTRY

  • University of Aarhus

    lead OTHER

Principal Investigators

  • Per B Jeppesen, Prof. PhD · University of Aarhus

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
40 Years
Sex
FEMALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2014-10-31
Primary Completion
2022-05-31
Completion
2022-05-31

Countries

  • Denmark

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 NCT02264223 on ClinicalTrials.gov