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The Effect of Black Currant on Postprandial Glucose Metabolism

NCT04150926 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 26

Last updated 2020-09-04

No results posted yet for this study

Summary

The study examines the effect of black currant on glucose and insulin concentrations after a meal. In addition, the cytokine and free fatty acids levels are of interest.

Conditions

  • Postprandial Hyperglycemia
  • Prediabetic State

Interventions

OTHER

Black currant

The effect of black currant puree will be compared with black currant-quinoa product, quinoa base and with liquid with glucose, fructose and sucrose Experimental: Black currant and quinoa product Active Comparator: Quinoa base Meal study comparing the effect of black currant puree with liquid with glucose, fructose and sucrose, black currant and quinoa product and quinoa base

OTHER

Black currant-quinoa product

The effect of black currant puree will be compared with black currant-quinoa product

OTHER

Quinoa base

The effect of black currant puree will be compared with quinoa base

Sponsors & Collaborators

  • Savonia University of Applied Sciences

    collaborator OTHER

  • Regional Development Company SavoGrow

    collaborator UNKNOWN

  • University of Eastern Finland

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
25 Years
Max Age
65 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2019-08-15
Primary Completion
2020-02-28
Completion
2020-04-30

Countries

  • Finland

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 NCT04150926 on ClinicalTrials.gov