NCT02231502

Innovation in Food Production Techniques to Improve Bioactive Content

Optimising Vegetable Based Convenience Food Production to Retain Compounds Found in Vegetables

• Status: Unknown
• Phase: N/A
• Study type: Interventional
• Enrollment: 20 (estimated)
• Sponsor: University of East Anglia · Academic / Other
• Sex: All
• Age: 18 Years
• Healthy volunteers: Accepted

Summary

The purpose of this study is to establish to what extent innovations in food production techniques may facilitate retention of bioactive compounds in healthy individuals. The study has a single-blinded (outcome assessor), cross-over design; wherein, the plasma concentration and urinary excretion levels of a range of bioactive compounds will be assessed over a 24 hour period following intake of either a vegetable based convenience food, or a minimally processed meal containing the same vegetable materials. To do this, 20 healthy volunteers will attend two assessment days (and a follow-up assessment at +24hr) and will provide blood and urine samples, which will be collected at biologically relevant times over the 24 hour period. In this cross-over study, each meal will be eaten on separate days, with a wash-out period of at least 1 week between assessments.

Conditions

• Bioavailability

Interventions

Type	Name	Description
OTHER	Vegetable-based convenience food
OTHER	Vegetable meal

Timeline

• Start date: 2014-07-01
• Primary completion: 2014-12-01
• Completion: 2015-01-01
• First posted: 2014-09-04
• Last updated: 2014-11-11

Locations

1 site across 1 country: United Kingdom