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| Name | Class |
|---|---|
| McCormick Science Institute | INDUSTRY |
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The purpose of this study is to assess whether feeding highly antioxidant spices of providing these same antioxidants as capsules is able to affect cardiovascular risk measures. Because this is a new area of research, the investigators will use many measures to assess this question including blood markers, tests of blood vessel health, measures of blood pressure responses, measures of clotting activity, and other inflammation measures.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| No spice, no stress | Sham Comparator | Subject are given placebo capsules and told they contain an antioxidant concentrate |
|
| No Spice, Stress | Sham Comparator | Subjects are given placebo capsules and told they are receiving an equivalent amount of an antioxidant concentrate. |
|
| Spice, no stress | Experimental |
| |
| Spice and Stress | Experimental |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| High Antioxidant Spice Blend | Dietary Supplement | 14.5 g spice blend incorporated into a delivery meal including: cloves, cinnamon, oregano, rosemary, ginger, black pepper, paprika, garlic powder, and turmeric. |
| Measure | Description | Time Frame |
|---|---|---|
| IL-6 response to psychological stress at time points equal to and greater than 90 minutes post task | At baseline and intervals up to 2 hours following the stressor and 3.5 hours following the meal |
| Measure | Description | Time Frame |
|---|---|---|
| Serum/plasma changes in antioxidant activity and their relationship to inflammation outcomes | At baseline and intervals up to 2 hours following the stressor and 3.5 hours following the meal | |
| Endothelial function measured by endopat | At baseline and 3.5 hours following the meal |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Sheila G. West, PhD | Penn State | Principal Investigator |
| Ann C. Skulas-Ray, B.S. | Penn State | Principal Investigator |
| Penny M. Kris-Etherton, PhD, RD | Penn State | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Penn State GCRC | University Park | Pennsylvania | 16802 | United States |
| PubMed Identifier | Type | Citation | Retractions |
|---|---|---|---|
| 25592751 | Derived | McCrea CE, West SG, Kris-Etherton PM, Lambert JD, Gaugler TL, Teeter DL, Sauder KA, Gu Y, Glisan SL, Skulas-Ray AC. Effects of culinary spices and psychological stress on postprandial lipemia and lipase activity: results of a randomized crossover study and in vitro experiments. J Transl Med. 2015 Jan 16;13:7. doi: 10.1186/s12967-014-0360-5. |
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| ID | Term |
|---|---|
| D013315 | Stress, Psychological |
| ID | Term |
|---|---|
| D001526 | Behavioral Symptoms |
| D001519 | Behavior |
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| Trier Psychological Stressor | Behavioral | This is a psychological stressor that is used to invoked stress responses in human subjects. Subjects are told they are taped and evaluated and deliver the speech in front of a trained panel of judges. |
|
| Placebo antioxidant concentrate | Other | Placebo capsules |
|
| Platelet function measured by PFA-100 | At baseline and specified intervals up to 2 hours following the stressor and 3.5 hours following the meal |