MedTrace Logo

Bioavailability of Legume Proteins in Differents Products

NCT06624033 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 12

Last updated 2024-10-02

No results posted yet for this study

Summary

The use of pea proteins could be interesting in specific foods. Indeed, these proteins could have great nutritional quality, with good amino acid profile. Therefore, the investigators study the bioavailability of protein and post-prandial variation of metabolic markers following consumption of pea protein-enriched products in healthy young subjects.

Main Objective is to compare plasma kinetics of leucine.

Conditions

  • Healthy
  • Men

Interventions

OTHER

amino acids kinetics

After a fasting blood sample (T0), the subjects will consume one of the test meals. Nine samples will be then collected at several times after meal ingestion. On these samples, plasma concentrations of amino acids, insulin, blood sugar, lipid balance and inflammatory markers will be measured.

Sponsors & Collaborators

  • Centre de Recherche en Nutrition Humaine d'Auvergne

    collaborator OTHER_GOV

  • Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

    lead OTHER

Principal Investigators

  • Marine Gueugneau, Phd · Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
29 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2020-06-22
Primary Completion
2022-09-22
Completion
2023-09-22

Countries

  • France

Study Locations

More Related Trials

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 NCT06624033 on ClinicalTrials.gov