Neural Correlates of an Olive Oil Essence

University Hospital Tuebingen

Status: Completed

Conditions: Neural Correlated of Different Foods

Treatments: Dietary Supplement: low fat vs. essence yoghurt

Study type: Interventional

Funder types: Other

Identifiers

NCT01716286

YOG2

Details and patient eligibility

About

The aim of the current study was to investigate the effect of a low fat meal in comparison to a low fat meal dosed with the fatfree essence of olive oil.

Enrollment: 11 patients

Sex: Male

Ages: 20 to 33 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• male
• heatly

Exclusion criteria

• lactose intolerance
• fMRI cotraindications

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Parallel Assignment

Masking: Single Blind

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11 participants in 1 patient group

yoghurt type

Experimental group

Description:

low fat yoghurt vs. essence yoghurt

Treatment:

Dietary Supplement: low fat vs. essence yoghurt