Anthocyanin & Phenolic Acids Bioavailability & Antioxidant Capacity After Consumption of Purple Wheat Products in Adults

NCT ID: NCT02730910

Last Updated: 2018-04-02

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 16 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2015-10-31
• Study Completion Date: 2017-03-01

Brief Summary

This study will determine the bioavailability of anthocyanins and phenolic compounds from two purple wheat products, i.e. bran-enriched wholegrain purple wheat crackers and bran-enriched wholegrain purple wheat granola bars. Crackers are an example of a baked/ processed product. The purple wheat granola bars are an example of a food product that requires much less intensive preparation and cooking, compared to the crackers. A comparison of bioavailability between these two products should provide insights about how different processes and food matrix influence anthocyanin bioavailability and metabolism.

Detailed Description

This study will determine the bioavailability of anthocyanins and phenolic compounds from two purple wheat products, i.e. bran-enriched wholegrain purple wheat crackers and bran-enriched wholegrain purple wheat granola bars. Crackers are an example of a baked/ processed product. The purple wheat granola bars are an example of a food product that requires much less intensive preparation and cooking, compared to the crackers. A comparison of bioavailability between these two products should provide insights about how different processes and food matrix influence anthocyanin bioavailability and metabolism. The study is a crossover investigation with 8 men and 8 women who will adhere to a low anthocyanin and low phenolic diet for the duration and complete 2 postprandial study visits where, in random order, they will consume either the crackers or granola bars. Blood and urine will be collected at baseline and postprandially for the analysis of anthocyanins and their metabolites and phenolic acids and determination of antioxidant capacity.

Conditions

Healthy

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: BASIC_SCIENCE
• Blinding Strategy: SINGLE

Study Groups

Purple Wheat Crackers

Bran-enriched purple wheat wholegrain crackers served in 120 g portion.

Group Type: EXPERIMENTAL

Purple Wheat Crackers

Intervention Type: OTHER

Whole grain crackers manufactured with purple wheat

Purple Wheat Granola Bars

Bran-enriched purple wheat wholegrain granola bars served in 160 g portion.

Group Type: EXPERIMENTAL

Purple Wheat Granola Bars

Intervention Type: OTHER

Whole grain granola bars manufactured with purple wheat

Interventions

Purple Wheat Crackers

Whole grain crackers manufactured with purple wheat

Intervention Type: OTHER

Purple Wheat Granola Bars

Whole grain granola bars manufactured with purple wheat

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• BMI of 18 - 27 kg/m2
• Generally healthy as determined by screening questionnaire
• Non-smoking
• Non to moderate alcohol drinkers (Typical consumption less than 5 drinks per sitting and no more than 14 per week)

Exclusion Criteria

• Pregnant or breast-feeding females
• History of any major disease or medical condition, including any disorder of the gastrointestinal system or food intolerances
• Taking any prescription medications (including hormonal contraceptives) or over the counter medications prescribed by a medical professional
• Taking any natural health products or dietary supplements, other than a multivitamin low in anthocyanins and phenolic acids
• Oral antibiotic use in the past 3 months
• Any food allergies, and any anaphylactic or life-threatening allergies - food or otherwise
• Smokers or use of recreational drugs (marijuana, magic mushrooms, etc)
• Elite or training athletes
• Following a vegan or vegetarian diet

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 55 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

University of Guelph

OTHER

Sponsor Role: lead

Responsible Party

Amanda Wright, Ph.D.

Associate Professor

Responsibility Role: PRINCIPAL_INVESTIGATOR

Locations

Human Nutraceutical Research Unit, University of Guelph

Guelph, Ontario, Canada

Countries

Canada

Other Identifiers

UGuelph

Identifier Type: -

Identifier Source: org_study_id