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Impact of Food Process and Mastication on Nutrient Bioavailability

NCT02709837 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 10

Last updated 2016-03-16

No results posted yet for this study

Summary

This project aims at assessing

* the impact of heat treatment on the bioavailability of meat carnosine and amino acids,
* the interaction between masticatory efficiency and heat treatment of meat on the bioavailability of carnosine and amino acids
* the effect of dietary calcium on tomato lycopene bioavailability.

Conditions

  • Nutrition

Interventions

OTHER

Nutritional

Sponsors & Collaborators

  • Centre de Recherche en Nutrition Humaine d'Auvergne

    collaborator OTHER_GOV

  • Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2013-06-30
Primary Completion
2013-07-31
Completion
2014-01-31

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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 NCT02709837 on ClinicalTrials.gov