Spices Inhibit the Formation and Absorption of Malondialdehyde From Hamburger Meat

NIDDM Clinical Trial

Official title:

Absorption, Metabolism and Antioxidant Effects of Common Herbs

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT01027052
• Other study ID #: 08-03-008-01
• Status: Completed
• Phase: N/A
• Start date: June 2008
• Est. completion date: May 2009

Study information

• Verified date: October 2018
• Source: University of California, Los Angeles
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

Polyphenols belong to the largest group of secondary metabolites produced by plants, mainly, in response to biotic or abiotic stresses such as infections, wounding, UV irradiation, exposure to ozone, pollutants, and other hostile environmental conditions. It is thought that the molecular basis for the protective action of polyphenols in plants is their antioxidant and free radical scavenging properties. These numerous phenolic compounds are major biologically active components of spices, aromas, essential oils, and traditional medicines. In order to investigate the impact of spice polyphenols on postprandial cytotoxic lipid peroxidation products (MDA) levels in humans, the investigators propose to achieve the following specific aims using a randomized crossover study design:

1. To determine the effect of a ground beef patty meal with and without spices on postprandial levels of plasma malondialdehyde (MDA).

2. To determine the effect of a ground beef patty meal with and without a spice blend on MDA accumulation in urine.

This study will determine whether spice polyphenols exert a beneficial effect by inhibition of the absorption of MDA. These findings may help to explain the potentially harmful effects of oxidizable fats found in foods and the important benefit of dietary polyphenols in ameliorating this potentially harmful effect.

Description:

10 male subjects with type 2 diabetes mellitus who will be recruited based on inclusion and exclusion criteria. The study will be carried out in accordance with the guidelines of the Human Subjects Protection Committee of the University of California, Los Angeles. All subjects will give written informed consent before the study begins. After the screening visit, each subject will come to the Center for Human Nutrition on two 1-day test phases separated by at least one week. At each of phases, subjects will consume, in a random order, two different test meals consisting of either: a) a ground dark meat beef patty seasoned with salt only, or b) a ground dark meat beef patty seasoned with a spice mixture and salt. The subjects will be asked to avoid eating meat, poultry, or fish products for 3 days before the day of each of the two experimental phases

Recruitment information / eligibility

• Status: Completed
• Enrollment: 11
• Est. completion date: May 2009
• Est. primary completion date: October 2008
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 20 Years to 45 Years

Eligibility

Inclusion Criteria:

• Male or female, 20-45 years of age

• Non-smokers, or smoke < 1 cigarette per day

• Not exercising heavily (< 4 x 30 minutes aerobic exercise per week)

• Willing to maintain normal activity and eating patterns for the duration of the study

• Willing to avoid meat, fish or poultry for three days on two occasions prior to the test procedure

• Consuming less than two alcoholic drinks per day

• Not taking dietary supplements

• No known allergy to beef, cloves, cinnamon, oregano, turmeric, cumin, rosemary, sage, red pepper, ginger, black pepper, paprika or garlic

Exclusion Criteria:

• Metabolic disorders

• Taking dietary supplements

• Smoking >1 cigarette/day

• Exercising heavily (>4x30 min of aerobic exercise/wk)

• Drinking more than 2 glasses of wine, 2 cocktails or two beers /day.

• Allergic to beef, cloves, cinnamon, oregano, turmeric, cumin, rosemary, sage, red pepper, ginger, black pepper, paprika or garlic

• Known HIV positive

Related Conditions & MeSH terms

• NIDDM

Intervention

Other:
• Hamburger meat patty with salt
hamburger meat cooked with salt
• Hamburger meat patty with spice blend
hamburger meat cooked with spice mixture

Locations

Country	Name	City	State
n/a

Sponsors (1)

Lead Sponsor	Collaborator
University of California, Los Angeles

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Change in plasma and urinary MDA after consumption of hamburg with or without spice mixture added	Change in plasma and urinary MDA after consumption of 250 g hamburg meat with 11.3 g spice mixture added or without spice	2 days