Intervention With Black Currant Seed Press Residues in Healthy Subjects

This study has been completed.
Sponsor:
Collaborator:
German Federal Ministry of Education and Research
Information provided by:
University of Jena
ClinicalTrials.gov Identifier:
NCT00662766
First received: April 10, 2008
Last updated: April 16, 2008
Last verified: April 2008
  Purpose

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


Condition Intervention
Smoking
Dietary Supplement: black currant seed press residue
Dietary Supplement: Bread without black currant seed press residues
Dietary Supplement: Baseline data

Study Type: Interventional
Study Design: Endpoint Classification: Efficacy Study
Intervention Model: Crossover Assignment
Masking: Single Blind (Investigator)
Primary Purpose: Supportive Care
Official Title: Intervention Study on the Health Beneficial Effects of Bread Enriched With Black Currant Seed Press Residues in Healthy Subjects

Resource links provided by NLM:


Further study details as provided by University of Jena:

Primary Outcome Measures:
  • oxidant/antioxidant status of the test person [ Time Frame: after 1, 5, and 9 weeks ] [ Designated as safety issue: No ]

Secondary Outcome Measures:
  • tocopherol intake, tocopherol faecal excretion and serum tocopherol concentration [ Time Frame: after 1, 5, and 9 weeks ] [ Designated as safety issue: No ]
  • fiber intake and excretion [ Time Frame: after 1, 5, and 9 weeks ] [ Designated as safety issue: No ]

Enrollment: 36
Study Start Date: September 2005
Study Completion Date: December 2005
Primary Completion Date: December 2005 (Final data collection date for primary outcome measure)
Intervention Details:
    Dietary Supplement: black currant seed press residue
    Black currant seed press residue, baked into bread
    Dietary Supplement: Bread without black currant seed press residues
    Same bread but without seeds
    Dietary Supplement: Baseline data
    No supplement was administered.
Detailed 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.

  Eligibility

Ages Eligible for Study:   18 Years to 35 Years
Genders Eligible for Study:   Female
Accepts Healthy Volunteers:   No
Criteria

Inclusion Criteria:

  • discrimination between smoker (> 5 cigarets/d) or non-smoker

Exclusion Criteria:

  • diet during the study
  • serious sport
  • diagnosed diseases
  • use of nutritional supplements
  Contacts and Locations
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Please refer to this study by its ClinicalTrials.gov identifier: NCT00662766

Sponsors and Collaborators
University of Jena
German Federal Ministry of Education and Research
Investigators
Study Chair: Gerhard Jahreis, Prof. Dr. University of Jena, Dept. of Nutritional Physiology
Principal Investigator: Dorit Helbig, Dipl. troph. University of Jena, Dept. of Nutritional Physiology
  More Information

No publications provided by University of Jena

Additional publications automatically indexed to this study by ClinicalTrials.gov Identifier (NCT Number):
Responsible Party: Prof. Dr. G. Jahreis, Universitiy of Jena
ClinicalTrials.gov Identifier: NCT00662766     History of Changes
Other Study ID Numbers: LSEP H22-05
Study First Received: April 10, 2008
Last Updated: April 16, 2008
Health Authority: Germany: Ethics Commission

Keywords provided by University of Jena:
Black currant
Berry seed
Press residue
Tocopherol
Fatty acids
Fiber
Total phenols
TEAC
Comet assay
Dihydroxybenzoic acid

ClinicalTrials.gov processed this record on August 21, 2014