NCT02494739

Antioxidant and Anti-inflammatory Effects of Yogurt Enriched With Polyphenols

Investigation of the Antioxidant and Anti-inflammatory Effects of Yogurt Enriched With Polyphenols

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 18 (actual)
• Sponsor: University of Thessaly · Academic / Other
• Sex: All
• Age: 20 Years – 50 Years
• Healthy volunteers: Accepted

Summary

The purpose of this study is to investigate the possible antioxidant and anti-inflammatory effects of yogurt enriched with polyphenols after 2-week consumption by healthy individuals.

Detailed description

Eighteen healthy adult volunteers of both sexes consumed yogurt (400g per day) enriched with polyphenols (10mg/100g yogurt) or yogurt (400g per day) not enriched with polyphenols for two weeks in a double-blind, crossover, randomized manner.There was a washout period of at least 10 days. Physiological data and blood samples were collected before and after consumption of each yogurt.

Conditions

• Oxidative Stress
• Inflammation

Interventions

Type	Name	Description
OTHER	Yogurt enriched with polyphenols	Yogurt enriched with polyphenols extracted from grape seeds
OTHER	Yogurt not enriched with polyphenols	Yogurt not enriched with polyphenols

Timeline

• Start date: 2015-05-01
• Primary completion: 2015-06-01
• Completion: 2015-06-01
• First posted: 2015-07-10
• Last updated: 2016-02-02

Locations

1 site across 1 country: Greece