NCT01790672

Contribution of Wine Components on Hydroxytyrosol Body Concentrations and Biological Effects

Hydroxytyrosol as an Endogenous and Natural Antioxidant: Modulation by Alcohol Intake. Substudy 2. To Establish the Contribution of Wine Components on Hydroxytyrosol Body Concentrations and Biological Effects

• Status: Completed
• Phase: Phase 1
• Study type: Interventional
• Enrollment: 40 (actual)
• Sponsor: Parc de Salut Mar · Academic / Other
• Sex: All
• Age: 18 Years – 55 Years
• Healthy volunteers: Accepted

Summary

The study is aimed at establishing the contribution of wine components on hydroxytyrosol body concentrations and biological effects.

Conditions

• Contribution of Wine Components in Hydroxytyrosol Formation

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Ethanol	Vodka Absolut
OTHER	Water	Lemon-flavored water
DIETARY_SUPPLEMENT	Alcoholized wine	Wine 13º or wine 8º
DIETARY_SUPPLEMENT	De-alcoholized wine	Wine 0º

Timeline

• Start date: 2011-05-01
• Primary completion: 2013-09-01
• Completion: 2013-09-01
• First posted: 2013-02-13
• Last updated: 2014-07-24

Locations

1 site across 1 country: Spain