Antioxidant and Anti-inflammatory Effects of Yogurt Enriched With Polyphenols

University of Thessaly

Status: Completed

Conditions: Inflammation; Oxidative Stress

Treatments: Other: Yogurt enriched with polyphenols; Other: Yogurt not enriched with polyphenols

Study type: Interventional

Funder types: Other

Identifiers

NCT02494739

UniYog-2015x

Details and patient eligibility

About

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.

Full 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.

Enrollment: 18 patients

Sex: All

Ages: 20 to 50 years old

Volunteers: 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

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Triple Blind

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18 participants in 2 patient groups, including a placebo group

Yogurt enriched with polyphenols

Experimental group

Description:

Two yogurts (400g) enriched with polyphenols (10mg/100g yogurt) per day, for two weeks.

Treatment:

Other: Yogurt enriched with polyphenols

Yogurt not enriched with polyphenols

Placebo Comparator group

Description:

Two yogurts (400g) not enriched with polyphenols per day, for two weeks.

Treatment:

Other: Yogurt not enriched with polyphenols