Antioxidant and Anti-inflammatory Effects of Yogurt Enriched With Polyphenols

NCT ID: NCT02494739

Last Updated: 2016-02-02

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

18 participants

Study Classification

INTERVENTIONAL

Study Start Date

2015-05-31

Study Completion Date

2015-06-30

Brief Summary

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The purpose of this study is to investigate the possible antioxidant and anti-inflammatory effects of yogurt enriched with polyphenols after 2-week consumption by healthy individuals.

Detailed Description

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Eighteen healthy adult volunteers of both sexes consumed yogurt (400g per day) enriched with polyphenols (10mg/100g yogurt) or yogurt (400g per day) not enriched with polyphenols for two weeks in a double-blind, crossover, randomized manner.There was a washout period of at least 10 days. Physiological data and blood samples were collected before and after consumption of each yogurt.

Conditions

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Oxidative Stress Inflammation

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

TRIPLE

Participants Caregivers Investigators

Study Groups

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Yogurt enriched with polyphenols

Two yogurts (400g) enriched with polyphenols (10mg/100g yogurt) per day, for two weeks.

Group Type EXPERIMENTAL

Yogurt enriched with polyphenols

Intervention Type OTHER

Yogurt enriched with polyphenols extracted from grape seeds

Yogurt not enriched with polyphenols

Two yogurts (400g) not enriched with polyphenols per day, for two weeks.

Group Type PLACEBO_COMPARATOR

Yogurt not enriched with polyphenols

Intervention Type OTHER

Yogurt not enriched with polyphenols

Interventions

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Yogurt enriched with polyphenols

Yogurt enriched with polyphenols extracted from grape seeds

Intervention Type OTHER

Yogurt not enriched with polyphenols

Yogurt not enriched with polyphenols

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

* Healthy individuals
* Non-smokers

Exclusion Criteria

* Current use of dietary supplements or drugs
* Metabolic disease
* Lactose intolerance
* Pregnant, pregnancy intention or breast feeding
Minimum Eligible Age

20 Years

Maximum Eligible Age

50 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes

Sponsors

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University of Thessaly

OTHER

Sponsor Role lead

Responsible Party

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Athanasios Z. Jamurtas

Associate Professor

Responsibility Role PRINCIPAL_INVESTIGATOR

Principal Investigators

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Athanasios Z Jamurtas, PhD

Role: STUDY_DIRECTOR

University of Thessaly

Locations

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Department of Physical Education & Sport Science of the University of Thessaly

Trikala, Karyes, Greece

Site Status

Countries

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Greece

References

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Najgebauer-Lejko D, Grega T, Tabaszewska M. Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality. Acta Sci Pol Technol Aliment. 2014 Jan-Mar;13(1):35-42. doi: 10.17306/j.afs.2014.1.3.

Reference Type BACKGROUND
PMID: 24583382 (View on PubMed)

Lamothe S, Azimy N, Bazinet L, Couillard C, Britten M. Interaction of green tea polyphenols with dairy matrices in a simulated gastrointestinal environment. Food Funct. 2014 Oct;5(10):2621-31. doi: 10.1039/c4fo00203b. Epub 2014 Aug 26.

Reference Type BACKGROUND
PMID: 25154916 (View on PubMed)

Other Identifiers

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UniYog-2015x

Identifier Type: -

Identifier Source: org_study_id

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