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The Effect of High and Low Roasted Coffee on Vascular Response

Cardiovascular Disease Clinical Trial

Official title:
The Effect of High and Low Roasted Coffee on Vascular Response

Clinical Trial Summary

Evidence suggests that a diet rich in plant phenolic compounds may induce beneficial vascular effects. Coffee is a good source of phenolic compounds called chlorogenic acids (CGA), however the level of CGA is reduced during the roasting process.

The aim of this study is to investigate the effect of coffee roasting on vascular response. The investigators hypothesize that coffee roasted to a lesser extent will exert a favourable vascular response over more heavily roasted coffee due to the higher levels of CGA.

Clinical Trial Description

n/a

Study Design

Allocation: Randomized, Endpoint Classification: Bio-availability Study, Intervention Model: Crossover Assignment, Masking: Single Blind (Investigator), Primary Purpose: Prevention

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT01813981
Study type Interventional
Source University of Reading
Contact
Status Completed
Phase N/A
Start date May 2011
Completion date January 2013
View Details
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