Intervention With Black Currant Seed Press Residues in Healthy Subjects - Full Text View

Sponsors and Collaborators:	University of Jena German Federal Ministry of Education and Research
Information provided by:	University of Jena
ClinicalTrials.gov Identifier:	NCT00662766

Purpose

The study was performed to investigate the effects of the consumption of black currant seed press residues, which were baked into bread.

Condition	Intervention
Smoking	Dietary Supplement: black currant seed press residue Dietary Supplement: Bread without black currant seed press residues Dietary Supplement: Baseline data

MedlinePlus related topics: Dietary Supplements Diets Smoking

Drug Information available for: BaseLine

U.S. FDA Resources

Study Type:	Interventional
Study Design:	Supportive Care, Single Blind (Investigator), Crossover Assignment, Efficacy Study
Official Title:	Intervention Study on the Health Beneficial Effects of Bread Enriched With Black Currant Seed Press Residues in Healthy Subjects

Further study details as provided by University of Jena:

Primary Outcome Measures:

oxidant/antioxidant status of the test person [ Time Frame: after 1, 5, and 9 weeks ] [ Designated as safety issue: No ]

Secondary Outcome Measures:

tocopherol intake, tocopherol faecal excretion and serum tocopherol concentration [ Time Frame: after 1, 5, and 9 weeks ] [ Designated as safety issue: No ]
fiber intake and excretion [ Time Frame: after 1, 5, and 9 weeks ] [ Designated as safety issue: No ]

Enrollment:	36
Study Start Date:	September 2005
Study Completion Date:	December 2005
Primary Completion Date:	December 2005 (Final data collection date for primary outcome measure)

Intervention Details:

Black currant seed press residue, baked into bread

Same bread but without seeds

No supplement was administered.

Detailed Description:

Berry seeds are a by-product of berry fabrication (e. g. to juices or jam). In order to maintain their functionality and long life span, berry seeds need to contain cell stabilizing ingredients such as vitamins and polyphenols. Since it seems to be a valuable source of health beneficial substances in human nutrition, commercial use should be found. Therefore, seeds were pressed (seed press residue), ground and baked into bread for consumption.

Black currant seed press residues are rich in tocopherols and also contain anthocyanins; both act as antioxidants. Additionally there is 50% fibre in the residue, soluble and insoluble fibre in equal shares.

Eligibility

Ages Eligible for Study:	18 Years to 35 Years
Genders Eligible for Study:	Female
Accepts Healthy Volunteers:	No

Criteria

Inclusion Criteria:

discrimination between smoker (> 5 cigarets/d) or non-smoker

Exclusion Criteria:

diet during the study
serious sport
diagnosed diseases
use of nutritional supplements

Contacts and Locations

Please refer to this study by its ClinicalTrials.gov identifier: NCT00662766

Sponsors and Collaborators

University of Jena

German Federal Ministry of Education and Research

Investigators

Study Chair:	Gerhard Jahreis, Prof. Dr.	University of Jena, Dept. of Nutritional Physiology
Principal Investigator:	Dorit Helbig, Dipl. troph.	University of Jena, Dept. of Nutritional Physiology

More Information

No publications provided

Responsible Party:	Universitiy of Jena ( Prof. Dr. G. Jahreis )
Study ID Numbers:	LSEP H22-05
Study First Received:	April 10, 2008
Last Updated:	April 16, 2008
ClinicalTrials.gov Identifier:	NCT00662766 History of Changes
Health Authority:	Germany: Ethics Commission

Keywords provided by University of Jena:

Black currant
Berry seed
Press residue
Tocopherol
Fatty acids

Fiber
Total phenols
TEAC
Comet assay
Dihydroxybenzoic acid

Study placed in the following topic categories:

Tocopherols
Smoking
Tocopherol acetate
Vitamin E

Tocotrienols
Healthy
Alpha-Tocopherol

ClinicalTrials.gov processed this record on May 07, 2009