Enhanced Vascular Function Following Intake of Feruloyl Esterase-processed High Fibre Bread.
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|ClinicalTrials.gov Identifier: NCT03946293|
Recruitment Status : Completed
First Posted : May 10, 2019
Last Update Posted : May 10, 2019
|Condition or disease||Intervention/treatment||Phase|
|Cardiovascular Risk Factor||Dietary Supplement: White Bread Dietary Supplement: Wholegrain bread Dietary Supplement: Wholegrain Enzyme||Not Applicable|
Clinical trial data have indicated an association between wholegrain consumption and a reduction in surrogate markers of cardiovascular disease. A number of components of wheat have been suggested to contribute to the cardiovascular health benefits associated with wholegrain consumption, most notably the fiber component. However, phenolic compounds that are bound to arabinoxylan fibre, particularly the hydroxycinnamate ferulic acid, may also contribute, in part, to vascular health effects. These phenolics may be more active when released enzymatically from the fiber prior to ingestion.
The aim of the present study was therefore to determine whether the intake of high fibre bread containing higher free ferulic acid levels (enzymatically released during processing) enhances human endothelium-dependent vascular function to a greater extent than that of traditional wholegrain bread and/or a white bread control.
|Study Type :||Interventional (Clinical Trial)|
|Actual Enrollment :||19 participants|
|Intervention Model:||Crossover Assignment|
|Masking:||Double (Participant, Investigator)|
|Official Title:||Increased Bioavailability of Phenolic Acids and Enhanced Vascular Function Following Intake of Feruloyl Esterase-processed High Fibre Bread: a Randomized, Controlled, Single Blind, Crossover Human Intervention Trial.|
|Actual Study Start Date :||January 5, 2015|
|Actual Primary Completion Date :||June 30, 2015|
|Actual Study Completion Date :||November 15, 2015|
Active Comparator: White bread
White bread 3 x 30 g, single serving
Dietary Supplement: White Bread
White bread made with commercial white flour with bran/fibre removed
Active Comparator: Wholegrain
Standard wholegrain, 3 x 30 g, single serving
Dietary Supplement: Wholegrain bread
Wholegrain bread made with commercial wholegrain flour.
Experimental: Wholegrain Enzyme
Enzyme-treated wholegrain, 3 x 30 g, single serving
Dietary Supplement: Wholegrain Enzyme
Wholegrain bread made with enzyme-treated commercial wholegrain flour.
- Flow-mediated dilatation (FMD) [ Time Frame: Change from baseline to 5 hours ]FMD of the brachial artery
- Plasma phenolic acids [ Time Frame: Change from baseline to 24 hours ]Presence of phenolic acid metabolites in the circulation over a 24 h period.
- Laser Doppler Imaging with iontophoresis [ Time Frame: Change from baseline to 5 hours ]Laser Doppler Imaging with iontophoresis (acetyl choline and sodium nitroprusside)
- Digital Volume Pulse (DVP) [ Time Frame: Change from baseline to 5 hours ]DVP stiffness index (DVP-SI) and DVP reflexion index (DVP-RI)
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): NCT03946293
|Department of Food and Nutritional Sciences|
|Reading, Berkshire, United Kingdom, RG6 6AP|