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Effect of Short-term Chinese Tea-flavor Liquor Consumption (ESTCTFLC)

This study has been completed.
Guizhou Meijiao Co., Ltd
Information provided by:
Zhejiang University Identifier:
First received: February 11, 2011
Last updated: NA
Last verified: October 2010
History: No changes posted

Human studies of Chinese liquor are sparse. The investigators hypothesize that short-term Chinese Tea-flavor liquor (TFL) consumption may be beneficial to inflammation biomarkers and CVD risk factors. Guizhou Meijiao Liquor (GML) is a traditional Chinese liquor, fermented from sorghum, corn, sticky rice, wheat and rice, while TFL is a novel Chinese liquor fermented from above 5 grains plus green tea.

Forty-five volunteers(23 males, 22 females) were selected to participate a paralleled randomized trial drinking 30 mL two kinds of Chinese liquors: TFL and GML respectively with meal every day for 28 days. Serums of volunteers were collected for analyzing serum lipids, inflammation biomarkers and CVD risk factors.

TFL could significantly decrease systolic blood pressure of males, but increase diastolic blood pressure of females. TFL could also decreased blood lipid of volunteers, especially for females. Both liquor significantly decrease serum uric acid and glucose in males and females. The effect of the two liquors on inflammation biomarkers were complicated and needs further research work.

TFL may possess more beneficial effect on CVD risk factors than GML probably because of the special fermentation products of green tea with other grains.

Condition Intervention Phase
Cardiovascular Diseases Dietary Supplement: Tea-flavor Liquor Dietary Supplement: Guizhou Meijiao Liquor Phase 1

Study Type: Interventional
Study Design: Allocation: Randomized
Intervention Model: Parallel Assignment
Masking: None (Open Label)
Primary Purpose: Treatment
Official Title: Phase 1 Study of Chinese Tea-flavor Liquor

Resource links provided by NLM:

Further study details as provided by Zhejiang University:

Estimated Enrollment: 45
Study Start Date: October 2010
Study Completion Date: November 2010
Primary Completion Date: November 2010 (Final data collection date for primary outcome measure)
Arms Assigned Interventions
Experimental: Tea-flavor Liquor, taken with meal
including 12 males and 11 females
Dietary Supplement: Tea-flavor Liquor
30 mL of Tea-flavor Liquor(45% alcohol content)
Placebo Comparator: Guizhou Meijiao Liquor, taken with meal
including 11 males and 11 females
Dietary Supplement: Guizhou Meijiao Liquor
30 mL of Guizhou Meijiao Liquor (45% alcohol content)


Ages Eligible for Study:   23 Years to 28 Years   (Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes

Inclusion Criteria:

  • Healthy male and female volunteers

Exclusion Criteria:

  • Subjects with a history of liver disease, diabetes, or heart disease
  • Smokers
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Please refer to this study by its identifier: NCT01294995

China, Zhejiang
Department of food science and nutrition
Hangzhou, Zhejiang, China, 310029
Sponsors and Collaborators
Zhejiang University
Guizhou Meijiao Co., Ltd
  More Information

Responsible Party: Department of Food Science and Nutrition Identifier: NCT01294995     History of Changes
Other Study ID Numbers: ST Chinese liquor study
Study First Received: February 11, 2011
Last Updated: February 11, 2011

Keywords provided by Zhejiang University:
short term consumption
Chinese liquor
serum lipids
uric acid
inflammation biomarkers

Additional relevant MeSH terms:
Cardiovascular Diseases processed this record on August 21, 2017