NCT00662766

Intervention With Black Currant Seed Press Residues in Healthy Subjects

Intervention Study on the Health Beneficial Effects of Bread Enriched With Black Currant Seed Press Residues in Healthy Subjects

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 36 (actual)
• Sponsor: University of Jena · Academic / Other
• Sex: Female
• Age: 18 Years – 35 Years
• Healthy volunteers: Not accepted

Summary

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

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.

Conditions

• Smoking

Interventions

Type	Name	Description
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.

Timeline

• Start date: 2005-09-01
• Primary completion: 2005-12-01
• Completion: 2005-12-01
• First posted: 2008-04-21
• Last updated: 2008-04-21