Examination of the Effects of Four Different Spices on Energy Metabolism - Full Text View

Purpose

The objective of this study is to examine whether four different spices (ginger, black pepper, horseradish and mustard) are able to increase energy metabolism.

Since chili and other spices have been shown to increase energy expenditure compared to placebo, we expect that some or all of the four spices may actually increase energy expenditure - although not to a large degree.

Condition	Intervention
Healthy	Dietary Supplement: ginger Dietary Supplement: black pepper Dietary Supplement: horseradish Dietary Supplement: mustard Dietary Supplement: placebo

MedlinePlus related topics:

Dietary Supplements

ChemIDplus related topics:

Mechlorethamine Mechlorethamine hydrochloride

U.S. FDA Resources

Study Type:	Interventional
Study Design:	Prevention, Randomized, Single Blind (Investigator), Placebo Control, Crossover Assignment, Safety/Efficacy Study

Official Title:	Bioactive Food Ingredients and Energy Metabolism: The Effects of Ginger, Black Pepper, Horseradish and Mustard on Meal-Induced Thermogenesis and Fat Oxidation

Further study details as provided by University of Copenhagen:

Primary Outcome Measures:

energy expenditure [ Time Frame: November 2007 ]

Secondary Outcome Measures:

blood pressure [ Time Frame: December 2007 ]
heart rate [ Time Frame: December 2007 ]
VAS-scores for appetite, hunger, fullness, etc. - and palatability [ Time Frame: November 2007 ]
tolerance [ Time Frame: November 2007 ]
Fat and carbohydrate oxidation [ Time Frame: November 2007 ]
Meal-induced thermogenesis [ Time Frame: November 2007 ]

Enrollment:	22
Study Start Date:	October 2006
Study Completion Date:	June 2007

Arms	Assigned Interventions
A: Experimental Spice	Dietary Supplement: ginger added to a brunch meal
B: Experimental Spice	Dietary Supplement: black pepper Added to a brunch meal
C: Experimental Spice	Dietary Supplement: horseradish Added to a brunch meal
D: Experimental Spice	Dietary Supplement: mustard Added to a brunch meal
E: Placebo Comparator Placebo	Dietary Supplement: placebo Added to a bruch meal

Detailed Description:

Several pungent food ingredients, such as chili,and also other bioactive food ingredients, e.g. green tea, have been shown to be able to increase energy expenditure and fat oxidation during the hours following a meal containing the bioactive ingredient. Furthermore, we will also look at the subjects own feelings of appetite and thereby examine whether the appetite is affected by the spicy food. We expect to see some small effects on these parameters.

Eligibility

Ages Eligible for Study:	18 Years to 50 Years
Genders Eligible for Study:	Male
Accepts Healthy Volunteers:	Yes

Criteria

Inclusion Criteria:

male
healthy and not use medication (regularly)
normal weight
non smoker
tolerate and like spicy food
stable body weight last two months

Exclusion Criteria:

increased blood pressure
abnormal EKG
mental, metabolic and chronic diseases

Contacts and Locations

Please refer to this study by its ClinicalTrials.gov identifier: NCT00611156

Locations


Denmark
	Department of Human Nutrition, The Royal Veterinary and Agricultural University
	Frederiksberg, Denmark, DK-1958

Sponsors and Collaborators

University of Copenhagen

University of Aarhus

Investigators


Study Chair:	Arne Astrup, Professor MD	Department of Human Nutrition, RVAU

More Information

Study ID Numbers:	B228-IHE-2006-NTG
First Received:	January 28, 2008
Last Updated:	February 7, 2008
ClinicalTrials.gov Identifier:	NCT00611156
Health Authority:	Denmark: The Regional Committee on Biomedical Research Ethics

Keywords provided by University of Copenhagen:

Thermogenesis

Meal-induced thermogenesis

energy expenditure

fat oxidation

bioactive ingredients

spices

ginger

horseradish

black pepper

mustard

Study placed in the following topic categories:

Mechlorethamine

Healthy

ClinicalTrials.gov processed this record on October 15, 2008

Sponsors and Collaborators:	University of Copenhagen University of Aarhus
Information provided by:	University of Copenhagen
ClinicalTrials.gov Identifier:	NCT00611156