Effect of Acute Red Raspberry Consumption on Post-prandial Oxidative Stress

Oxidative Stress Clinical Trial

Official title:

An Acute Intervention Study Investigating the Effect of Red Raspberry Consumption on Post-prandial Oxidative Stress

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT01242033
• Other study ID #: 24774
• Status: Completed
• Phase: N/A
• First received: November 8, 2010
• Last updated: December 3, 2010
• Start date: February 2010
• Est. completion date: March 2010

Study information

• Verified date: November 2010
• Source: University of Toronto
• Contact: n/a
• Is FDA regulated: No
• Health authority: Canada: Ethics Review Committee
• Study type: Interventional

Clinical Trial Summary

Eight healthy adult subjects will be given a meal of one, two or four cups red raspberries, or two slices white bread with or without 200 mg vitamin C, after an overnight fast and consumption of a low polyphenol diet for two days. Blood samples will be taken at various time points over an eight hour period to measure oxidative stress and antioxidant levels in the blood. Each subject will attend 5 study visits with one week intervals and be given each meal in a random order. It is hypothesized that raspberry consumption at higher doses will greater protect against meal-induced oxidative stress compared to bread controls.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 8
• Est. completion date: March 2010
• Est. primary completion date: March 2010
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Both
• Age group: 20 Years to 30 Years

Eligibility

Inclusion Criteria:

• healthy adults

Exclusion Criteria:

• blood pressure greater than 120/80 mm Hg

• body mass index greater than 24.9 kg/m^2

• history of any chronic disease

• currently taking medications

• allergy to fruit

Study Design

Allocation: Randomized, Intervention Model: Crossover Assignment, Masking: Open Label, Primary Purpose: Basic Science

Related Conditions & MeSH terms

• Antioxidants
• Oxidative Stress

Intervention

Dietary Supplement:
• red raspberries
single serving of one, two or four cups red raspberries
• bread controls
two slices white bread alone or with 200 mg vitamin C supplement

Locations

Country	Name	City	State
Canada	Clinical Nutrition and Risk Factor Modification Centre; St. Michael's Hospital	Toronto	Ontario

Sponsors (2)

Lead Sponsor	Collaborator
University of Toronto	St. Michael's Hospital, Toronto

Country where clinical trial is conducted

Canada, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	change in antioxidant capacity from baseline (-0.25 h)	plasma antioxidant capacity measured using the 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical cation assay and expressed in Trolox Equivalents (TE)	-0.25, 0.25, 0.5, 1, 2, 4 hours post-intake	No
Secondary	change in lipid peroxidation from baseline (-0.25 h)	serum thiobarbituric acid reactive substances (TBARS) measured as an indicator of the lipid peroxidation product malondialdehyde (MDA)	-0.25, 0.25, 0.5, 1, 2, 4 hours post-intake	No
Secondary	change in thiols compared to baseline (-0.25 h)	plasma thiols quantified by 5,5'-dithiobis-(2-nitrobenzoic acid) (DTNB) assay as an indicator of the level of protection against protein oxidation	-025, 0.25, 0.5, 1, 2, 4 hours post-intake	No