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Effect of Processed Blueberry on Blood Glucose and Antioxidant Status in Human Adults

NCT04396262 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 25

Last updated 2023-03-20

No results posted yet for this study

Summary

Canada's Food Guide (2007) recommended 7-10 servings of fruits and vegetables per day for a normal adult population. Although fruit juice (125 ml) is considered as one serving of fruits, the consumption of some fruit juices may be limited due to their high amount of sugar. The consumption of sugary drinks can lead to a rapid rise in postprandial glycaemia. Wild blueberries, due to their high level of anthocyanins, may provide multiple health benefits including improved blood glucose control, however, the consumption of fresh berries is limited by their short seasonal availability. Hydro-Thermodynamic (HTD) processing of blueberries allows the processing of whole berries including their skin and seeds into a beverage with the amount of anthocyanins comparable with fresh berries. The objective of the study is to investigate the effect of HTD-processed blueberries on postprandial glycaemia and antioxidant activity.

Conditions

  • Blood Glucose

Interventions

OTHER

Food-1

HTD-blueberry beverage with white bread.

OTHER

Food-2

Sweetened water with white bread as a control.

Sponsors & Collaborators

  • Mount Saint Vincent University

    lead OTHER

Principal Investigators

  • Bohdan Luhovyy, PhD · Mount Saint Vincent University

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
35 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2015-11-01
Primary Completion
2016-08-31
Completion
2022-08-31

Countries

  • Canada

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 NCT04396262 on ClinicalTrials.gov