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Red Raspberries on Insulin Action and Oxidative Stress

NCT02479035 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 40

Last updated 2021-08-05

No results posted yet for this study

Summary

The purpose of this study is to investigate the relative bioavailability and absorption/kinetic profile of red raspberry polyphenols consumed with a meal and further to determine the relationship of these findings on meal-associated metabolic- oxidative- and inflammatory- responses in relatively insulin sensitive and insulin resistant individuals.

Conditions

  • Insulin Resistant

Interventions

DIETARY_SUPPLEMENT

Red raspberry meal 1

\~125 g fresh weight (1 cup equivalent)

DIETARY_SUPPLEMENT

Red raspberry meal 2

\~250 g fresh weight (2 cup equivalent)

DIETARY_SUPPLEMENT

Control meal

0 g red raspberry

Sponsors & Collaborators

  • Clinical Nutrition Research Center, Illinois Institute of Technology

    lead INDUSTRY

Principal Investigators

  • Britt Burton-Freeman, Ph.D · Illinois Institute of Technology

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
20 Years
Max Age
60 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2015-06-15
Primary Completion
2016-12-06
Completion
2018-04-02

Countries

  • United States

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 NCT02479035 on ClinicalTrials.gov