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Cardiometabolic Risk clinical trials

View clinical trials related to Cardiometabolic Risk.

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NCT ID: NCT02599272 Completed - Clinical trials for Cardiometabolic Risk

Effects of Mixed Spices on Cardiometabolic Function - the PolySPice (PSP) Study

PSP
Start date: October 7, 2015
Phase: N/A
Study type: Interventional

The study will investigate whether having mixed spices rich in polyphenols can improve postprandial cardiometabolic response in healthy Chinese men.

NCT ID: NCT02146339 Completed - Clinical trials for Cardiometabolic Risk

Impact of Milk Polar Lipids on Lipids Digestion, Absorption and Metabolism

VALOBAB-D
Start date: April 2014
Phase: N/A
Study type: Interventional

Polar lipids have a specific chemical structure: they are an essential component of human cell membranes, play a major role in the nervous system and also influence the metabolic pathways including the cholesterol metabolism. Polar lipids are used in food-processing industry for their emulsification properties. The most famous emulsifier is soya lecithin but milk also naturally contains natural emulsifiers such as polar lipids. Milk polar lipids are rich in sphingomyelin and they may have beneficial effects on lipid metabolism in the context of metabolic diseases of nutritional origin. The purpose of this research is to study the variation of sphingomyelin content at the ileum's end after the consumption of different doses of milk polar lipids, and consequences on the intestinal absorption and metabolism of fatty acids and cholesterol. The subjects will be taking three different test meals varying by their milk polar lipids content. It is a bi-centric study with a centre in LYON (Centre de Recherche en Nutrition Humaine Rhône-Alpes) and CLERMONT-FERRAND (Centre de Recherche en Nutrition Humaine Auvergne).

NCT ID: NCT02099032 Completed - Clinical trials for Cardiometabolic Risk

Milk Polar Lipids Consumption, Lipid Metabolism, and Inflammation in Menopausal Women

VALOBAB-C
Start date: March 2014
Phase: N/A
Study type: Interventional

Polar lipids have a specific chemical structure: they are an essential component of human cell membranes, play a major role in the nervous system and also influence the metabolic pathways including the cholesterol metabolism. Polar lipids are used in food-processing industry for their emulsification properties. The most famous emulsifier is soya lecithin but milk also naturally contains natural emulsifiers such as polar lipids. The purpose of this research is to study plasma cholesterol variation after daily intake of milk polar lipids-fortified cheese products. The volunteers will have to consume 100 g of cheese product during four weeks instead of their usual cheese products. It is a bi-centric study with a centre in LYON (Centre de Recherche en Nutrition Humaine Rhône-Alpes) and CLERMONT-FERRAND (Centre de Recherche en Nutrition Humaine Auvergne).

NCT ID: NCT01467544 Completed - Clinical trials for Cardiovascular Disease

Reduce Cardiovascular Risk in Women Through Tai Chi Intervention

Start date: June 2011
Phase: N/A
Study type: Interventional

Tai chi intervention may lead to relaxation and could potentially reduce the risk of cardiovascular disease. This project entails a comprehensive and innovative approach for understanding, measuring, and potentially reducing cardiovascular risk in women. The goal of this area of research is to reduce cardiovascular risk and perhaps reduce illness and death.