At a glance
ClinicalIndex Comparison RecordStandardized by ClinicalIndex from the ClinicalTrials.gov record · verify against the source.
Physiological Effects of New Polyphenol-enriched Foods in Healthy Humans
In Brief
A clinical study evaluating free curcumin, encapsulated curcumin, and 4 other interventions for Healthy. Completed, enrolled 10 participants across 1 site.
Detailed Summary
Polyphenolic compounds exert several health benefits depending on bioavailability. Encapsulation may improve bioavailability of these compounds.This study will evaluate bioavailability of some polyphenols (curcumin and cocoa polyphenols) from new enriched-foods. In particular bread and nut based creams will be used as food matrices to include free or encapsulated polyphenols.
Study Details
Timeline
Interventions
free curcumin in bread, dosage 1g/100g, 200g/day per 1 day
encapsulated curcumin-enriched bread, 1g/100g bread, 200g bread/day
bread enriched with encapsulated curcumin plus piperine, quercetin and genistein, 1g/100g bread, 200g bread/day
nut cream enriched with free cocoa polyphenols, 1,5 g/100g cream, 100g/day per 1 day
nut cream enriched with encapsulated cocoa polyphenols, 1,5 g/100g cream, 100g/day per 1 day
nut cream, cocoa polyphenols 0g/100g cream, 100 g/day per 1 day