Intervention With Black Currant Seed Press Residues in Healthy Subjects

University of Jena

Status: Completed

Conditions: Smoking

Treatments: Dietary Supplement: Bread without black currant seed press residues; Dietary Supplement: black currant seed press residue; Dietary Supplement: Baseline data

Study type: Interventional

Funder types: Other

Identifiers

NCT00662766

LSEP H22-05

Details and patient eligibility

About

The study was performed to investigate the effects of the consumption of black currant seed press residues, which were baked into bread.

Full description

Berry seeds are a by-product of berry fabrication (e. g. to juices or jam). In order to maintain their functionality and long life span, berry seeds need to contain cell stabilizing ingredients such as vitamins and polyphenols. Since it seems to be a valuable source of health beneficial substances in human nutrition, commercial use should be found. Therefore, seeds were pressed (seed press residue), ground and baked into bread for consumption.

Black currant seed press residues are rich in tocopherols and also contain anthocyanins; both act as antioxidants. Additionally there is 50% fibre in the residue, soluble and insoluble fibre in equal shares.

Enrollment: 36 patients

Sex: Female

Ages: 18 to 35 years old

Volunteers: No Healthy Volunteers

Inclusion criteria

• discrimination between smoker (> 5 cigarets/d) or non-smoker

Exclusion criteria

• diet during the study
• serious sport
• diagnosed diseases
• use of nutritional supplements