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The Effects of Apple Derived Flavanols on Cardiovascular Disease Risk (FLAVASCULAR Study) — FLAVASCULAR  

Blood Pressure Clinical Trial

Official title:
The Effects of Apple Derived Flavanols on Cardiovascular Disease Risk

Clinical Trial Summary

Fruit and vegetable rich diets are associated with a reduced risk of cardiovascular disease (CVD). The protective effect may be ascribed to compounds contained within these foods, called flavonoids. Flavanols (epicatechin and procyanidins) are a particular group of flavonoids and are found mostly in apples, berry fruits, dark chocolate, tea and red wine. There is evidence to suggest that ingestion of flavanol rich foods and beverages beneficially alter 'markers' of CVD risk (e.g. blood pressure). The aim of this study is to determine the acute and chronic effects of apple derived flavanols on some risk markers for CVD.

Clinical Trial Description

This study is a single arm randomized, 4-phase crossover design. ;

Study Design

Allocation: Randomized, Intervention Model: Crossover Assignment, Masking: Double Blind (Subject, Investigator), Primary Purpose: Basic Science

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT02013856
Study type Interventional
Source Institute of Food Research
Contact
Status Completed
Phase N/A
Start date July 2014
Completion date October 2016
View Details
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