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Assessing the Role of a Fermented Soy Extract in Inflammation and the Human Microbiome

NCT02656056 · Status: COMPLETED · Phase: PHASE1 · Type: INTERVENTIONAL · Enrollment: 22

Last updated 2018-05-11

No results posted yet for this study

Summary

The consumption of fermented soy foods can alter the human microbiome and may confer health benefits. Researchers propose a line of inquiry to assess the effects of Q-Can Plus ("QC") fermented soy beverage in humans, assessing immunological, microbiological, and clinical parameters.

Conditions

Interventions

OTHER

Food: (Q-Can Plus fermented soybean beverage)

Fermented soybean beverage. Dose is 8 oz, twice daily.

Sponsors & Collaborators

  • BESO Biological Research, Inc.

    collaborator UNKNOWN

  • Yale University

    lead OTHER

Principal Investigators

  • Eugene Shapiro, MD · Yale University

  • Wajahat Mehal, MD, PhD · Yale University

Study Design

Allocation
NON_RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Model
PARALLEL

Eligibility

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

Timeline & Regulatory

Start
2016-01-31
Primary Completion
2017-06-30
Completion
2017-06-30

Countries

  • United States

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 NCT02656056 on ClinicalTrials.gov