Anthocyanin & Phenolic Acids Bioavailability & Antioxidant Capacity After Consumption of Purple Wheat Products in Adults

University of Guelph

Status: Completed

Conditions: Healthy

Treatments: Other: Purple Wheat Crackers; Other: Purple Wheat Granola Bars

Study type: Interventional

Funder types: Other

Identifiers

NCT02730910

UGuelph

Details and patient eligibility

About

This study will determine the bioavailability of anthocyanins and phenolic compounds from two purple wheat products, i.e. bran-enriched wholegrain purple wheat crackers and bran-enriched wholegrain purple wheat granola bars. Crackers are an example of a baked/ processed product. The purple wheat granola bars are an example of a food product that requires much less intensive preparation and cooking, compared to the crackers. A comparison of bioavailability between these two products should provide insights about how different processes and food matrix influence anthocyanin bioavailability and metabolism.

Full description

This study will determine the bioavailability of anthocyanins and phenolic compounds from two purple wheat products, i.e. bran-enriched wholegrain purple wheat crackers and bran-enriched wholegrain purple wheat granola bars. Crackers are an example of a baked/ processed product. The purple wheat granola bars are an example of a food product that requires much less intensive preparation and cooking, compared to the crackers. A comparison of bioavailability between these two products should provide insights about how different processes and food matrix influence anthocyanin bioavailability and metabolism. The study is a crossover investigation with 8 men and 8 women who will adhere to a low anthocyanin and low phenolic diet for the duration and complete 2 postprandial study visits where, in random order, they will consume either the crackers or granola bars. Blood and urine will be collected at baseline and postprandially for the analysis of anthocyanins and their metabolites and phenolic acids and determination of antioxidant capacity.

Enrollment: 16 patients

Sex: All

Ages: 18 to 55 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• BMI of 18 - 27 kg/m2
• Generally healthy as determined by screening questionnaire
• Non-smoking
• Non to moderate alcohol drinkers (Typical consumption less than 5 drinks per sitting and no more than 14 per week)

Exclusion criteria

• Pregnant or breast-feeding females
• History of any major disease or medical condition, including any disorder of the gastrointestinal system or food intolerances
• Taking any prescription medications (including hormonal contraceptives) or over the counter medications prescribed by a medical professional
• Taking any natural health products or dietary supplements, other than a multivitamin low in anthocyanins and phenolic acids
• Oral antibiotic use in the past 3 months
• Any food allergies, and any anaphylactic or life-threatening allergies - food or otherwise
• Smokers or use of recreational drugs (marijuana, magic mushrooms, etc)
• Elite or training athletes
• Following a vegan or vegetarian diet

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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16 participants in 2 patient groups

Purple Wheat Crackers

Experimental group

Description:

Bran-enriched purple wheat wholegrain crackers served in 120 g portion.

Treatment:

Other: Purple Wheat Crackers

Purple Wheat Granola Bars

Experimental group

Description:

Bran-enriched purple wheat wholegrain granola bars served in 160 g portion.

Treatment:

Other: Purple Wheat Granola Bars