Effects of Black Pepper on the Absorption of Nutrients in Vegetables

Summary

The objective of this project is to determine the extent to which eating black pepper together with vegetables increase the absorption of carotenoids (a class of important nutrients) in the vegetables such as beta-carotene.

Conditions

• Black Pepper
• Absorption
• Carotenoid

Interventions

OTHER

salad dressing (canola oil) and black pepper

Subjects will consume a vegetable salad with black pepper and dressing (canola oil) one time in the morning

OTHER

salad dressing (canola oil)

Subjects will consume a vegetable salad with dressing (canola oil) one time in the morning

OTHER

black pepper

Subjects will consume a vegetable salad without dressing (canola oil) but with black pepper one time in the morning

OTHER

salad

Subjects will consume a vegetable salad without dressing (canola oil) and without black pepper one time in the morning

OTHER

Salad dressing (olive oil) and black pepper

Subjects will consume a vegetable salad with black pepper and dressing (olive oil) one time in the morning

OTHER

Salad dressing (corn oil) and black pepper

Subjects will consume a vegetable salad with black pepper and dressing (corn oil) one time in the morning

OTHER

Salad dressing (sunflower oil) and black pepper

Subjects will consume a vegetable salad with black pepper and dressing (sunflower oil) one time in the morning

OTHER

Salad dressing (flaxseed oil) and black pepper

Subjects will consume a vegetable salad with black pepper and dressing (flaxseed oil) one time in the morning

Sponsors & Collaborators

• University of Massachusetts, Amherst

  lead OTHER

Study Design

Allocation

RANDOMIZED

Purpose

TREATMENT

Masking

SINGLE

Model

CROSSOVER

Eligibility

Min Age

18 Years

Max Age

30 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2018-09-06

Primary Completion

2019-06-15

Completion

2019-11-30

Countries

• United States

Study Locations