Antioxidant and Anti-inflammatory Effects of Yogurt Enriched With Polyphenols

Inflammation Clinical Trial

Official title:

Investigation of the Antioxidant and Anti-inflammatory Effects of Yogurt Enriched With Polyphenols

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT02494739
• Other study ID #: UniYog-2015x
• Status: Completed
• Phase: N/A
• First received: June 25, 2015
• Last updated: January 31, 2016
• Start date: May 2015
• Est. completion date: June 2015

Study information

• Verified date: January 2016
• Source: University of Thessaly
• Contact: n/a
• Is FDA regulated: No
• Health authority: Greece: Ethics Committee
• Study type: Interventional

Clinical Trial Summary

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.

Description:

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.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 18
• Est. completion date: June 2015
• Est. primary completion date: June 2015
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Both
• Age group: 20 Years to 50 Years

Eligibility

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

Study Design

Allocation: Randomized, Endpoint Classification: Efficacy Study, Intervention Model: Crossover Assignment, Masking: Double Blind (Subject, Caregiver, Investigator), Primary Purpose: Basic Science

Related Conditions & MeSH terms

• Inflammation
• Oxidative Stress

Intervention

Other:
• Yogurt enriched with polyphenols
Yogurt enriched with polyphenols extracted from grape seeds
• Yogurt not enriched with polyphenols
Yogurt not enriched with polyphenols

Locations

Country	Name	City	State
Greece	Department of Physical Education & Sport Science of the University of Thessaly	Trikala	Karyes

Sponsors (1)

Lead Sponsor	Collaborator
University of Thessaly

Country where clinical trial is conducted

Greece, 

References & Publications (2)

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. — View Citation

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. — View Citation

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Antioxidant effects	Indices of blood antioxidant status	Two weeks	No
Primary	Anti-inflammatory effects	Indices of inflammation in blood	Two weeks	No
Secondary	Body composition	Body fat percentage	Two weeks	No
Secondary	Blood pressure	Blood pressure at rest	Two weeks	No
Secondary	Hydration	Urine specific gravity	Two weeks	No
Secondary	Resting heart rate	Resting heart rate	Two weeks	No
Secondary	Blood glucose levels		Two weeks	No
Secondary	Triglyceride levels		Two weeks	No
Secondary	Total cholesterol levels		Two weeks	No
Secondary	High Density Lipoprotein cholesterol levels		Two weeks	No