Evaluation of the Bioavailability of Vitamin D2 in Yeast and Bread
NCT02720575 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 10
Last updated 2017-02-28
Summary
The objective of this study is to test the bioavailability of vitamin D in bread.
Conditions
- Healthy
Interventions
- OTHER
-
Consumption of capsule/bread with vitamin D
Sponsors & Collaborators
-
Boston University
lead OTHER
Study Design
- Allocation
- RANDOMIZED
- Purpose
- BASIC_SCIENCE
- Masking
- SINGLE
- Model
- SINGLE_GROUP
Eligibility
- Min Age
- 18 Years
- Max Age
- 64 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2016-01-31
- Primary Completion
- 2016-12-31
- Completion
- 2016-12-31
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