NCT01813981

The Effect of High and Low Roasted Coffee on Vascular Response

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 19 (actual)
• Sponsor: University of Reading · Academic / Other
• Sex: Male
• Age: 19 Years – 35 Years
• Healthy volunteers: Accepted

Summary

Evidence suggests that a diet rich in plant phenolic compounds may induce beneficial vascular effects. Coffee is a good source of phenolic compounds called chlorogenic acids (CGA), however the level of CGA is reduced during the roasting process. The aim of this study is to investigate the effect of coffee roasting on vascular response. The investigators hypothesize that coffee roasted to a lesser extent will exert a favourable vascular response over more heavily roasted coffee due to the higher levels of CGA.

Conditions

• Cardiovascular Disease

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Low roast coffee	Instant coffee
DIETARY_SUPPLEMENT	High roast coffee	Instant coffee
DIETARY_SUPPLEMENT	Control (Caffeine dissolved in water)	Caffeine dissolved in water

Timeline

• Start date: 2011-05-01
• Primary completion: 2011-09-01
• Completion: 2013-01-01
• First posted: 2013-03-19
• Last updated: 2013-03-19

Locations

2 sites across 1 country: United Kingdom