This site became the new on June 19th. Learn more.
Show more Menu IMPORTANT: Listing of a study on this site does not reflect endorsement by the National Institutes of Health. Talk with a trusted healthcare professional before volunteering for a study. Read more... Menu IMPORTANT: Talk with a trusted healthcare professional before volunteering for a study. Read more... Menu
Give us feedback

Examination of the Effects of Four Different Spices on Energy Metabolism

This study has been completed.
University of Aarhus
Information provided by:
University of Copenhagen Identifier:
First received: January 28, 2008
Last updated: February 7, 2008
Last verified: August 2007

The objective of this study is to examine whether four different spices (ginger, black pepper, horseradish and mustard) are able to increase energy metabolism.

Since chili and other spices have been shown to increase energy expenditure compared to placebo, we expect that some or all of the four spices may actually increase energy expenditure - although not to a large degree.

Condition Intervention
Healthy Dietary Supplement: ginger Dietary Supplement: black pepper Dietary Supplement: horseradish Dietary Supplement: mustard Dietary Supplement: placebo

Study Type: Interventional
Study Design: Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single (Investigator)
Primary Purpose: Prevention
Official Title: Bioactive Food Ingredients and Energy Metabolism: The Effects of Ginger, Black Pepper, Horseradish and Mustard on Meal-Induced Thermogenesis and Fat Oxidation

Resource links provided by NLM:

Further study details as provided by University of Copenhagen:

Primary Outcome Measures:
  • energy expenditure [ Time Frame: November 2007 ]

Secondary Outcome Measures:
  • blood pressure [ Time Frame: December 2007 ]
  • heart rate [ Time Frame: December 2007 ]
  • VAS-scores for appetite, hunger, fullness, etc. - and palatability [ Time Frame: November 2007 ]
  • tolerance [ Time Frame: November 2007 ]
  • Fat and carbohydrate oxidation [ Time Frame: November 2007 ]
  • Meal-induced thermogenesis [ Time Frame: November 2007 ]

Enrollment: 22
Study Start Date: October 2006
Study Completion Date: June 2007
Arms Assigned Interventions
Experimental: A
Dietary Supplement: ginger
added to a brunch meal
Experimental: B
Dietary Supplement: black pepper
Added to a brunch meal
Experimental: C
Dietary Supplement: horseradish
Added to a brunch meal
Experimental: D
Dietary Supplement: mustard
Added to a brunch meal
Placebo Comparator: E
Dietary Supplement: placebo
Added to a bruch meal

Detailed Description:
Several pungent food ingredients, such as chili,and also other bioactive food ingredients, e.g. green tea, have been shown to be able to increase energy expenditure and fat oxidation during the hours following a meal containing the bioactive ingredient. Furthermore, we will also look at the subjects own feelings of appetite and thereby examine whether the appetite is affected by the spicy food. We expect to see some small effects on these parameters.

Ages Eligible for Study:   18 Years to 50 Years   (Adult)
Sexes Eligible for Study:   Male
Accepts Healthy Volunteers:   Yes

Inclusion Criteria:

  • male
  • healthy and not use medication (regularly)
  • normal weight
  • non smoker
  • tolerate and like spicy food
  • stable body weight last two months

Exclusion Criteria:

  • increased blood pressure
  • abnormal EKG
  • mental, metabolic and chronic diseases
  Contacts and Locations
Choosing to participate in a study is an important personal decision. Talk with your doctor and family members or friends about deciding to join a study. To learn more about this study, you or your doctor may contact the study research staff using the Contacts provided below. For general information, see Learn About Clinical Studies.

Please refer to this study by its identifier: NCT00611156

Department of Human Nutrition, The Royal Veterinary and Agricultural University
Frederiksberg, Denmark, DK-1958
Sponsors and Collaborators
University of Copenhagen
University of Aarhus
Study Chair: Arne Astrup, Professor MD Department of Human Nutrition, RVAU
  More Information

Publications automatically indexed to this study by Identifier (NCT Number): Identifier: NCT00611156     History of Changes
Other Study ID Numbers: B228-IHE-2006-NTG
Study First Received: January 28, 2008
Last Updated: February 7, 2008

Keywords provided by University of Copenhagen:
Meal-induced thermogenesis
energy expenditure
fat oxidation
bioactive ingredients
black pepper

Additional relevant MeSH terms:
Alkylating Agents
Molecular Mechanisms of Pharmacological Action
Antineoplastic Agents, Alkylating
Antineoplastic Agents processed this record on September 21, 2017