Neural Correlates of an Olive Oil Essence

NCT ID: NCT01716286

Last Updated: 2016-05-11

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

11 participants

Study Classification

INTERVENTIONAL

Study Start Date

2012-02-29

Study Completion Date

2012-03-31

Brief Summary

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The aim of the current study was to investigate the effect of a low fat meal in comparison to a low fat meal dosed with the fatfree essence of olive oil.

Detailed Description

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Conditions

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Neural Correlated of Different Foods

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

PARALLEL

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

SINGLE

Participants

Study Groups

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yoghurt type

low fat yoghurt vs. essence yoghurt

Group Type EXPERIMENTAL

low fat vs. essence yoghurt

Intervention Type DIETARY_SUPPLEMENT

Interventions

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low fat vs. essence yoghurt

Intervention Type DIETARY_SUPPLEMENT

Eligibility Criteria

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Inclusion Criteria

* male
* heatly

Exclusion Criteria

* lactose intolerance
* fMRI cotraindications
Minimum Eligible Age

20 Years

Maximum Eligible Age

33 Years

Eligible Sex

MALE

Accepts Healthy Volunteers

Yes

Sponsors

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German Research Foundation

OTHER

Sponsor Role collaborator

German Federation of Industrial Research Associations

OTHER

Sponsor Role collaborator

Zentrum für Ernährungsmedizin und Prävention

OTHER

Sponsor Role collaborator

German Center for Diabetes Research

OTHER

Sponsor Role collaborator

University of Hohenheim

OTHER

Sponsor Role collaborator

Ludwig-Maximilians - University of Munich

OTHER

Sponsor Role collaborator

University Hospital Tuebingen

OTHER

Sponsor Role lead

Responsible Party

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Sabine Frank

Principal Investigator

Responsibility Role PRINCIPAL_INVESTIGATOR

Locations

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University Clinic of Tuebingen, MEG Center

Tübingen, , Germany

Site Status

Countries

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Germany

References

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Frank S, Linder K, Fritsche L, Hege MA, Kullmann S, Krzeminski A, Fritsche A, Schieberle P, Somoza V, Hinrichs J, Veit R, Preissl H. Olive oil aroma extract modulates cerebral blood flow in gustatory brain areas in humans. Am J Clin Nutr. 2013 Nov;98(5):1360-6. doi: 10.3945/ajcn.113.062679. Epub 2013 Sep 11.

Reference Type DERIVED
PMID: 24025630 (View on PubMed)

Other Identifiers

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YOG2

Identifier Type: -

Identifier Source: org_study_id

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