Impact of Inulin on Production of Phenolic Acids From Tomato Onion and Lovage Soup
NCT03577145 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 15
Last updated 2019-01-18
Summary
This is an acute human bioavailability study in self-reported healthy participants aged 20-70 years old. The investigators hypothesize that combination of polyphenolics from a soup rich in rutin and quercitin and the non-digestible carbohydrate (NDC) inulin will increase the production of phenolic acids by bacteria in the human colon and these will be detected in urine. Participants will attend for three arms in a randomized order: Tomato, onion and lovage soup (high polyphenol food), Inulin (NDC) or Mixture of tomato, onion and lovage soup and inulin.
During each feeding study, urine, blood and stool samples will be collected at regular intervals for the duration of 24 hrs after consumption of test food. Participants will be asked to follow a low polyphenol diet for 2 days prior to the feeding study.
Conditions
- Healthy Adults
Interventions
- DIETARY_SUPPLEMENT
-
Tomato, onion & lovage soup with inulin
Source of polyphenols and non digestible carbohydrate
- DIETARY_SUPPLEMENT
-
Tomato, onion & lovage soup
Source of polyphenols
- DIETARY_SUPPLEMENT
-
Inulin
Source of non digestible carbohydrate
Sponsors & Collaborators
-
Scottish Universities Environmental Research Centre
collaborator OTHER -
University of Glasgow
lead OTHER
Principal Investigators
-
Christine Edwards, PhD · University of Glasgow
Study Design
- Allocation
- RANDOMIZED
- Purpose
- BASIC_SCIENCE
- Masking
- NONE
- Model
- CROSSOVER
Eligibility
- Min Age
- 20 Years
- Max Age
- 70 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2017-07-27
- Primary Completion
- 2018-12-31
- Completion
- 2018-12-31
Countries
- United Kingdom
Study Locations
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