Spices Inhibit the Formation and Absorption of Malondialdehyde From Hamburger Meat
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|ClinicalTrials.gov Identifier: NCT01027052|
Recruitment Status : Completed
First Posted : December 7, 2009
Last Update Posted : March 17, 2015
Polyphenols belong to the largest group of secondary metabolites produced by plants, mainly, in response to biotic or abiotic stresses such as infections, wounding, UV irradiation, exposure to ozone, pollutants, and other hostile environmental conditions. It is thought that the molecular basis for the protective action of polyphenols in plants is their antioxidant and free radical scavenging properties. These numerous phenolic compounds are major biologically active components of spices, aromas, essential oils, and traditional medicines. In order to investigate the impact of spice polyphenols on postprandial cytotoxic lipid peroxidation products (MDA) levels in humans, the investigators propose to achieve the following specific aims using a randomized crossover study design:
- To determine the effect of a ground beef patty meal with and without spices on postprandial levels of plasma malondialdehyde (MDA).
- To determine the effect of a ground beef patty meal with and without a spice blend on MDA accumulation in urine.
This study will determine whether spice polyphenols exert a beneficial effect by inhibition of the absorption of MDA. These findings may help to explain the potentially harmful effects of oxidizable fats found in foods and the important benefit of dietary polyphenols in ameliorating this potentially harmful effect.
|Condition or disease||Intervention/treatment||Phase|
|NIDDM||Other: Hamburger meat patty with salt Other: Hamburger meat patty with spice blend||Not Applicable|
|Study Type :||Interventional (Clinical Trial)|
|Actual Enrollment :||10 participants|
|Intervention Model:||Crossover Assignment|
|Masking:||None (Open Label)|
|Official Title:||Absorption, Metabolism and Antioxidant Effects of Common Herbs|
|Study Start Date :||June 2008|
|Actual Primary Completion Date :||October 2008|
|Actual Study Completion Date :||May 2009|
Active Comparator: Hamburger meat patty with Spice Blend
Hamburger meat patty containing spice blend will be consumed on 3 seperate occasions
Other: Hamburger meat patty with spice blend
hamburger meat cooked with spice mixture
Placebo Comparator: Hamburger meat patty with salt
Hamburger meat patty containing salt will be consumed on 3 seperate occasions
Other: Hamburger meat patty with salt
hamburger meat cooked with salt
- The protocol is designed to study the effect of spice on MDA production in hamburg meat [ Time Frame: 2 days ]
To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.
Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT01027052
|Principal Investigator:||Zhaoping Li, MD, PhD||David Geffen School of Medicine, UCLA Center for Human Nutrtiion|