Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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COMPLETED
NA
10 participants
INTERVENTIONAL
2010-10-31
2011-02-28
Brief Summary
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Detailed Description
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Conditions
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Study Design
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NA
SINGLE_GROUP
PREVENTION
NONE
Study Groups
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Furanocoumarin
Includes participants first refraining from eating foods with furanocoumarins for one week, followed by 2 weeks of increasing furanocoumarin consumption. Participants will be asked to consume cooked parsnips and parsley.
Cooked parsnips with parsley
Beginning on Day 9 participants will be given cooked parsnips with parsley at a dose of 2 grams total apiaceous vegetable/kilogram body weight for period 1, and 4 gram/kilogram body weight for period 2.
Interventions
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Cooked parsnips with parsley
Beginning on Day 9 participants will be given cooked parsnips with parsley at a dose of 2 grams total apiaceous vegetable/kilogram body weight for period 1, and 4 gram/kilogram body weight for period 2.
Eligibility Criteria
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Inclusion Criteria
* Healthy
Exclusion Criteria
* Currently taking any prescription or over-the-counter medication
* Currently taking any herbal supplement
* Pregnant or lactating
* Allergies to foods that will be used (parsnips and parsley)
18 Years
ALL
Yes
Sponsors
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National Cancer Institute (NCI)
NIH
University of Minnesota
OTHER
Responsible Party
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Principal Investigators
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Sabrina Peterson, Ph.D.
Role: PRINCIPAL_INVESTIGATOR
University of Minnesota
Locations
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Department of Food Science and Nutrition, University of Minnesota
Saint Paul, Minnesota, United States
Countries
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Other Identifiers
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0909M72358
Identifier Type: OTHER
Identifier Source: secondary_id
2009NTLS107
Identifier Type: -
Identifier Source: org_study_id
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