NCT01564498

Effects of Purple Vegetables on Cardiovascular Disease (CVD) Risk Factors

A Pilot Study of the Effects of Replacing Orange Carrots and White Potatoes With Purple Varieties, on Risk Factors for Cardiovascular Disease

• Status: Unknown
• Phase: Phase 1
• Study type: Interventional
• Enrollment: 60 (estimated)
• Sponsor: University of Guelph · Academic / Other
• Sex: All
• Age: 18 Years – 65 Years
• Healthy volunteers: Not accepted

Summary

The hypothesis is that richly coloured purple vegetables, rich in polyphenolic compounds including anthocyanins will have higher antioxidant and other biological activities, than more lightly coloured versions of these foods. Diets of human subjects will be modified to allow consumption of 200-300 g of raw carrots or cooked potatoes. Participants will be randomized to consume either orange or purple carrots, or white or purple potatoes. They will consume these diets for 12 weeks and bioavailability of polyphenolics will be examined as well as anthropometry and blood biochemistry for changes in risk factors associated with cardiovascular disease.

Conditions

• Hypertension
• Hypercholesterolemia
• Type II Diabetes
• Obesity
• Inflammation

Interventions

Type	Name	Description
OTHER	vegetable	200-300 g raw carrots or 300-500 g cooked potatoes

Timeline

• Start date: 2012-04-01
• Primary completion: 2017-12-01
• Completion: 2017-12-01
• First posted: 2012-03-27
• Last updated: 2016-10-26

Locations

1 site across 1 country: Canada