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Effect of Polyphenol-rich Cocoa Products on Cognitive Function

NCT02996578 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 16

Last updated 2023-03-28

No results posted yet for this study

Summary

This project aims to investigate whether consumption of cocoa polyphenols has an impact on cognitive function in individuals aged 50 to 60 years of age and if such an improvement is a result of an improvement in risk factors associated with cognitive decline in ageing.

Conditions

  • Healthy Ageing

Interventions

DIETARY_SUPPLEMENT

polyphenol rich chocolate bar

High polyphenol content chocolate bar. Each participant will consume 581.4mg of polyphenols

DIETARY_SUPPLEMENT

polyphenol rich cocoa powder

High polyphenol content cocoa powder. Each participant will consume 6g containing 554mg of polyphenols

DIETARY_SUPPLEMENT

low polyphenol content chocolate bar

Low polyphenol content matched chocolate bar. Each participant will consume 198.5mg of polyphenols

DIETARY_SUPPLEMENT

low polyphenol content cocoa powder

Low polyphenol content cocoa powder. Each participant will consume 6g containing 191.2mg of polyphenols

Sponsors & Collaborators

  • Queen Margaret University

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
DOUBLE
Model
PARALLEL

Eligibility

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

Timeline & Regulatory

Start
2017-04-17
Primary Completion
2018-09-30
Completion
2018-09-30

Countries

  • United Kingdom

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 NCT02996578 on ClinicalTrials.gov