Antioxidant and Anti-inflammatory Effects of Yogurt Enriched With Polyphenols

NCT02494739 — Not applicable, Completed, 18 participants, University of Thessaly

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Investigation of the Antioxidant and Anti-inflammatory Effects of Yogurt Enriched With Polyphenols

Registry	NCT02494739
Status	Completed
Phase	Not applicable
Study type	Interventional; randomized, crossover, masking: triple, basic science
Enrollment	18 (Actual)
Sponsor	University of Thessaly (Other)
Conditions	Oxidative Stress, Inflammation
Interventions	Yogurt enriched with polyphenols, Yogurt not enriched with polyphenols (Other)
Dates	start 2015-05-01, primary completion 2015-06-01, completion 2015-06-01, first posted 2015-07-10, last updated 2016-02-02
Locations	1 site in Greece

-Summary

The purpose of this study is to investigate the possible antioxidant and anti-inflammatory effects of yogurt enriched with polyphenols after 2-week consumption by healthy individuals.

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+Detailed description

Eighteen healthy adult volunteers of both sexes consumed yogurt (400g per day) enriched with polyphenols (10mg/100g yogurt) or yogurt (400g per day) not enriched with polyphenols for two weeks in a double-blind, crossover, randomized manner.There was a washout period of at least 10 days. Physiological data and blood samples were collected before and after consumption of each yogurt.

+Arms and interventions

Arm	Type	Interventions	Description
Yogurt enriched with polyphenols	Experimental	Other: Yogurt enriched with polyphenols	Two yogurts (400g) enriched with polyphenols (10mg/100g yogurt) per day, for two weeks.
Yogurt not enriched with polyphenols	Placebo comparator	Other: Yogurt not enriched with polyphenols	Two yogurts (400g) not enriched with polyphenols per day, for two weeks.

Yogurt enriched with polyphenols (Other): Yogurt enriched with polyphenols extracted from grape seeds
Yogurt not enriched with polyphenols (Other): Yogurt not enriched with polyphenols

+Outcome measures

Primary outcomes

Antioxidant effects [Two weeks]: Indices of blood antioxidant status
Anti-inflammatory effects [Two weeks]: Indices of inflammation in blood

Secondary outcomes

Body composition [Two weeks]: Body fat percentage
Blood pressure [Two weeks]: Blood pressure at rest
Hydration [Two weeks]: Urine specific gravity
Resting heart rate [Two weeks]: Resting heart rate
Blood glucose levels [Two weeks]
Triglyceride levels [Two weeks]
Total cholesterol levels [Two weeks]
High Density Lipoprotein cholesterol levels [Two weeks]

+Eligibility

Sex: All, ages: 20 Years to 50 Years, accepts healthy volunteers

Inclusion Criteria:

* Healthy individuals
* Non-smokers

Exclusion Criteria:

* Current use of dietary supplements or drugs
* Metabolic disease
* Lactose intolerance
* Pregnant, pregnancy intention or breast feeding

+Locations (1)

Facility	City	Country	Status
Department of Physical Education & Sport Science of the University of Thessaly	Trikala, Karyes	Greece

+Publications

Najgebauer-Lejko D, Grega T, Tabaszewska M. Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality. Acta Sci Pol Technol Aliment. 2014 Jan-Mar;13(1):35-42. doi: 10.17306/j.afs.2014.1.3. PMID 24583382
Lamothe S, Azimy N, Bazinet L, Couillard C, Britten M. Interaction of green tea polyphenols with dairy matrices in a simulated gastrointestinal environment. Food Funct. 2014 Oct;5(10):2621-31. doi: 10.1039/c4fo00203b. Epub 2014 Aug 26. PMID 25154916

+Investigators

Athanasios Z Jamurtas, PhD, Study director, University of Thessaly