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Fruit-based Chewing Gums for Improving Oral Health

NCT05755152 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 10

Last updated 2023-11-02

No results posted yet for this study

Summary

This study aims to conduct a randomized cross-over study investigating the release of cranberry polyphenols from chewing gum formulated with polyphenol-lecithin precipitate (PLP). 10 participants will be on study for up to 2 weeks and will each complete 2-30 minute study intervention visits.

Conditions

  • Oral Health

Interventions

OTHER

polyphenol-lecithin precipitate (PLP)

Chewing gum made with material produced from patented technology to rapidly isolate polyphenols from fruit juice (PLP).

OTHER

control formulation

Chewing gum made with material produced from conventional technology (e.g cranberry extract).

Sponsors & Collaborators

  • Wisconsin Alumni Research Foundation

    collaborator UNKNOWN

  • University of Wisconsin, Madison

    lead OTHER

Principal Investigators

  • Bradley Bolling, PhD · University of Wisconsin, Madison

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2023-10-10
Primary Completion
2023-10-26
Completion
2023-10-26

Countries

  • United States

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 NCT05755152 on ClinicalTrials.gov