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Intervention With Black Currant Seed Press Residues in Healthy Subjects

Smoking Clinical Trial

Official title:
Intervention Study on the Health Beneficial Effects of Bread Enriched With Black Currant Seed Press Residues in Healthy Subjects

Clinical Trial Summary

The study was performed to investigate the effects of the consumption of black currant seed press residues, which were baked into bread.

Clinical Trial Description

Berry seeds are a by-product of berry fabrication (e. g. to juices or jam). In order to maintain their functionality and long life span, berry seeds need to contain cell stabilizing ingredients such as vitamins and polyphenols. Since it seems to be a valuable source of health beneficial substances in human nutrition, commercial use should be found. Therefore, seeds were pressed (seed press residue), ground and baked into bread for consumption.

Black currant seed press residues are rich in tocopherols and also contain anthocyanins; both act as antioxidants. Additionally there is 50% fibre in the residue, soluble and insoluble fibre in equal shares. ;

Study Design

Endpoint Classification: Efficacy Study, Intervention Model: Crossover Assignment, Masking: Single Blind (Investigator), Primary Purpose: Supportive Care

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT00662766
Study type Interventional
Source University of Jena
Contact
Status Completed
Phase N/A
Start date September 2005
Completion date December 2005
View Details
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