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Effects of Fermented Vegetables on Gut Microflora and Inflammation in Women

NCT03407794 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 34

Last updated 2023-01-11

Study results available
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Summary

This proposal will examine whether daily consumption of fermented vegetables for 6 weeks can impact the gut microflora and markers of inflammation of women between the ages of 18-70 years.

Conditions

Interventions

OTHER

Fermented vegetable

The intervention is to consume 1/2 cup fermented vegetables every day for 6 weeks

OTHER

Non-fermented vegetable

The intervention is to consume 1/2 cup of non-fermented vegetables every day for 6 weeks

Sponsors & Collaborators

  • University of Arkansas

    collaborator OTHER

  • University of North Florida

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
DOUBLE
Model
PARALLEL

Eligibility

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

Timeline & Regulatory

Start
2018-01-07
Primary Completion
2020-08-31
Completion
2021-04-16

Countries

  • United States

Study Locations

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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 NCT03407794 on ClinicalTrials.gov