CI

At a glance

ClinicalIndex Comparison Record
N/ACompleted· 38 enrolled
Drug / intervention
Mango puree and pear juice beverage +6 moreother
Likely dose
Not stated in record
Structured eligibility isn't available for this trial yet — see the full criteria in the Eligibility tab below.

Standardized by ClinicalIndex from the ClinicalTrials.gov record · verify against the source.

Search/NCT01929551
NCT01929551N/ACompleted
CompareCT.gov

Comparison of the Glycemic Index of a Drink Made of Natural Concentrated Mango Puree With Natural Concentrated Pear Juice With That of Other Five Products Based on Mango and Pear in Different Solid Products and Drinks

Instituto Tecnologico y de Estudios Superiores de Monterey·interventional·Posted Aug 28, 2013·Updated Sep 4, 2014

In Brief

A clinical study evaluating Mango puree and pear juice beverage, Commercial mango juice, and 5 other interventions for Glucose Intolerance. Completed, enrolled 38 participants across 1 site.

Detailed Summary

The purpose of this study is to compare the glycemic index of a beverage made of natural concentrated mango puree with natural concentrated pear juice with other five different products based on natural mango and pear ingredients in the form of fruit or juice against a control of 50-gram glucose load.

Study Details

Study Typeinterventional
Allocation--
Masking--
Primary Purpose--
ConditionsGlucose Intolerance
CountriesMexico
Collaborators--

Timeline

N/ACompletedFinished
2014201520162017201820192020202120222023202420252026
First PostedAug 28, 2013
Enrollment StartAug 1, 2013
Primary CompletionOct 1, 2013
Study CompletionNov 1, 2013
TodayJul 2, 2026
Enrollment to primary: 2 monthsPosted 12.8 years ago

Interventions

Mango puree and pear juice beverageother

Capillary glucose will be taken every 15 minutes for two hours (starting at time 0) to calculate the area under the curve which is the glycemic index, for each of the products.

Commercial mango juiceother

Capillary glucose will be taken every 15 minutes for two hours (starting at time 0) to calculate the area under the curve which is the glycemic index, for each of the products.

Fresh natural mangoother

Capillary glucose will be taken every 15 minutes for two hours (starting at time 0) to calculate the area under the curve which is the glycemic index, for each of the products.

Frozen natural mangoother

Capillary glucose will be taken every 15 minutes for two hours (starting at time 0) to calculate the area under the curve which is the glycemic index, for each of the products.

Processed natural mango pulpother

Capillary glucose will be taken every 15 minutes for two hours (starting at time 0) to calculate the area under the curve which is the glycemic index, for each of the products.

Mix of natural mango and pearother

Capillary glucose will be taken every 15 minutes for two hours (starting at time 0) to calculate the area under the curve which is the glycemic index, for each of the products.

50 grams glucose loadother

Capillary glucose will be taken every 15 minutes for two hours (starting at time 0) to calculate the area under the curve which is the glycemic index, for each of the products.