NCT03946293

Enhanced Vascular Function Following Intake of Feruloyl Esterase-processed High Fibre Bread.

Increased Bioavailability of Phenolic Acids and Enhanced Vascular Function Following Intake of Feruloyl Esterase-processed High Fibre Bread: a Randomized, Controlled, Single Blind, Crossover Human Intervention Trial.

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 19 (actual)
• Sponsor: University of Reading · Academic / Other
• Sex: Male
• Age: 20 Years – 55 Years
• Healthy volunteers: Accepted

Summary

This study evaluates the impact of a high phenolic acid intake from wholegrain wheat bread on human vascular function and plasma phenolic acid concentrations in healthy adults. All participants received a high fibre flatbread with enzymatically released free FA (14.22 mg), an equivalent standard high fibre bread (2.34 mg), or a white bread control (0.48 mg).

Detailed description

Clinical trial data have indicated an association between wholegrain consumption and a reduction in surrogate markers of cardiovascular disease. A number of components of wheat have been suggested to contribute to the cardiovascular health benefits associated with wholegrain consumption, most notably the fiber component. However, phenolic compounds that are bound to arabinoxylan fibre, particularly the hydroxycinnamate ferulic acid, may also contribute, in part, to vascular health effects. These phenolics may be more active when released enzymatically from the fiber prior to ingestion. The aim of the present study was therefore to determine whether the intake of high fibre bread containing higher free ferulic acid levels (enzymatically released during processing) enhances human endothelium-dependent vascular function to a greater extent than that of traditional wholegrain bread and/or a white bread control.

Conditions

• Cardiovascular Risk Factor

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	White Bread	White bread made with commercial white flour with bran/fibre removed
DIETARY_SUPPLEMENT	Wholegrain bread	Wholegrain bread made with commercial wholegrain flour.
DIETARY_SUPPLEMENT	Wholegrain Enzyme	Wholegrain bread made with enzyme-treated commercial wholegrain flour.

Timeline

• Start date: 2015-01-05
• Primary completion: 2015-06-30
• Completion: 2015-11-15
• First posted: 2019-05-10
• Last updated: 2019-05-10

Locations

1 site across 1 country: United Kingdom