NCT01974037

Capsaicin on Salty Gustatory Cortices

Effects of Capsaicin on Salty Gustatory Cortices in Human

• Status: Completed
• Phase: Phase 4
• Study type: Interventional
• Enrollment: 80 (actual)
• Sponsor: Zhiming Zhu · Academic / Other
• Sex: All
• Age: 18 Years – 65 Years
• Healthy volunteers: Accepted

Summary

Excess dietary salt intake is closely associated with the development of hypertension and cardiocerebral vascular diseases. Preference of high salt diet might involve salty gustatory cortices change. This study focuses on examining the neuroimaging changes of salty gustatory cortices under different concentration of NaCl solution with or without capsaicin intervention through brain PET/CT scan.

Detailed description

Hypertension and its related complications are common health problems that can lead to multiple organ damage and death. Excessive salt intake plays an important role in the development of hypertension. The experimental design is a randomized, double-blind, interventional study to investigate the neuroimaging changes of salty gustatory cortices under different concentration of NaCl solution with or without capsaicin intervention through brain PET/CT scan.

Conditions

• Volunteers

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Capsaicin	Capsaicin in the concentration of 0.5 µmol/L was mixed in the test solutions in Capsaicin\_effect subgroups
DIETARY_SUPPLEMENT	NaCl	NaCl in various concentrations was desorved in the test solutions in Salt\_effect subgroups

Timeline

• Start date: 2013-05-01
• Primary completion: 2013-10-01
• Completion: 2013-12-01
• First posted: 2013-11-01
• Last updated: 2016-01-11

Locations

1 site across 1 country: China