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Effect of Acute Red Raspberry Consumption on Post-prandial Oxidative Stress

NCT ID: NCT01242033

Last Updated: 2010-12-06

Study Results

Results pending

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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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

8 participants

Study Classification

INTERVENTIONAL

Study Start Date

2010-02-28

Study Completion Date

2010-03-31

Brief Summary

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Eight healthy adult subjects will be given a meal of one, two or four cups red raspberries, or two slices white bread with or without 200 mg vitamin C, after an overnight fast and consumption of a low polyphenol diet for two days. Blood samples will be taken at various time points over an eight hour period to measure oxidative stress and antioxidant levels in the blood. Each subject will attend 5 study visits with one week intervals and be given each meal in a random order. It is hypothesized that raspberry consumption at higher doses will greater protect against meal-induced oxidative stress compared to bread controls.

Detailed Description

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Conditions

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Oxidative Stress Antioxidants

Keywords

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red raspberries post-prandial oxidative stress antioxidants polyphenols vitamin C acute dietary intervention

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

NONE

Study Groups

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one cup red raspberries

treatment meal consists of one cup red raspberries

Group Type EXPERIMENTAL

red raspberries

Intervention Type DIETARY_SUPPLEMENT

single serving of one, two or four cups red raspberries

two cups red raspberries

treatment meal consists of two cups red raspberries

Group Type EXPERIMENTAL

red raspberries

Intervention Type DIETARY_SUPPLEMENT

single serving of one, two or four cups red raspberries

four cups red raspberries

treatment meal consists of four cups red raspberries

Group Type EXPERIMENTAL

red raspberries

Intervention Type DIETARY_SUPPLEMENT

single serving of one, two or four cups red raspberries

bread

treatment meal consists of two slices white bread

Group Type PLACEBO_COMPARATOR

bread controls

Intervention Type DIETARY_SUPPLEMENT

two slices white bread alone or with 200 mg vitamin C supplement

vitamin C

treatment meal consists of two slices white bread and 200 mg vitamin C in the form of supplemental ascorbic acid

Group Type ACTIVE_COMPARATOR

bread controls

Intervention Type DIETARY_SUPPLEMENT

two slices white bread alone or with 200 mg vitamin C supplement

Interventions

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red raspberries

single serving of one, two or four cups red raspberries

Intervention Type DIETARY_SUPPLEMENT

bread controls

two slices white bread alone or with 200 mg vitamin C supplement

Intervention Type DIETARY_SUPPLEMENT

Eligibility Criteria

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Inclusion Criteria

* healthy adults

Exclusion Criteria

* blood pressure greater than 120/80 mm Hg
* body mass index greater than 24.9 kg/m\^2
* history of any chronic disease
* currently taking medications
* allergy to fruit
Minimum Eligible Age

20 Years

Maximum Eligible Age

30 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes

Sponsors

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Unity Health Toronto

OTHER

Sponsor Role collaborator

University of Toronto

OTHER

Sponsor Role lead

Responsible Party

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Department of Nutritional Sciences, Faculty of Medicine, University of Toronto

Principal Investigators

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A V Rao, PhD

Role: PRINCIPAL_INVESTIGATOR

University of Toronto

Locations

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Clinical Nutrition and Risk Factor Modification Centre; St. Michael's Hospital

Toronto, Ontario, Canada

Site Status

Countries

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Canada

Other Identifiers

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24774

Identifier Type: -

Identifier Source: org_study_id