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The aim of this interventional study was to investigate the postprandial effect of two types of functional crackers, with 10% grape seed flour or 40% barley flour, enriched with β-glucan, in metabolic biomarkers of healthy participants.
A pilot cross-over, controlled, randomized and single-blinded, intervention-clinical trial was carried out, in twelve healthy men and women, aged nineteen to sixty-five years, after random allocation into the control, the grape and the barley interventional groups, received a high-fat and high-carbohydrate meal, containing wheat flour or wheat and 10% grape seed flour or wheat and 40% barley flour, enriched with β-glucan, crackers. Participants consumed the same meals, allocating in cross-over order, with 1 washout week after each trial period. Differences on the metabolism of postprandial serum total, High Density Lipoprotein (HDL-), Low Density Lipoprotein (LDL-) cholesterol, glucose, triglycerides and uric acid levels, as well as of plasma total antioxidant capacity according to Ferric Reducing Antioxidant Power method, were determined between groups in fasting, thirty minutes, one and a half hour, and three hours after meal intake.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Control wheat crackers | No Intervention | Volunteers consumed 80g of white bread, 30g of full fat butter and 55g of wheat flour crackers. | |
| Grape seed flour crackers | Other | Volunteers consumed 80g of white bread, 30g of full fat butter and 55g of wheat flour crackers, enriched with 10% grape seed flour crackers. |
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| Barley flour and β-glucan crackers | Other | Volunteers consumed 80g of white bread, 30g of full fat butter and 55g of 60% wheat flour and 40% barley flour crackers, enriched with β-glucan |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Functional crackers enriched with grape seed flour | Other | The crackers was enriched with 10% grape seed flour |
|
| Measure | Description | Time Frame |
|---|---|---|
| Glucose | Glucose concentration changes from baseline at 3hours | 3 hours |
| Total Antioxidant Capacity | Total Antioxidant Capacity concentration changes from baseline at 3 hours | 3 hours |
| Measure | Description | Time Frame |
|---|---|---|
| Total cholesterol | Total cholesterol concentration changes from baseline at 3hours | 3 hours |
| High Density Lipoprotein cholesterol | High Density Lipoprotein concentration cholesterol changes from baseline at 3hours |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Antonios Koutelidakis, Professor | University of the Aegean | Study Director |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| University of the Aegean | Myrina | Limnos/Lesvos | 81 400 | Greece |
There are no plans to share individual participant data for this study.
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On enrolment, all subjects were randomly assigned to the C: F1:F2 group (Control: Functional 1: Functional 2), to the F1: C: F2 group (Functional 1: Control: Functional 2) or to the F2: F1: C group (Functional 2: Functional 1: Control). Subjects in the C: F1:F2 group received the Control meal on the first visit, the Functional meal 1 on the second visit and the Functional meal 2 on the third visit; those in the F1:C:F2 group received the Functional meal 1 on the first visit, the Control meal on the second visit and the Functional meal 2 on the third visit while those in the F2:F1:C group received the Functional meal 2 on the first visit, the meal Functional meal 1 on the second visit and the Control meal on the third visit.
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Only investigators knew the group in which each participant were enrolled.
| Functional crackers with 40% barley flour and enriched with β-glucans | Other | The crackers consisted of 60% wheat flour, 40% barley flour and was enriched with β-glucans. |
|
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| 3 hours |
| Low Density Lipoprotein cholesterol | Low Density Lipoprotein cholesterol concentration changes from baseline at 3hours | 3 hours |
| Triglycerides | Triglycerides concentration changes from baseline at 3hours | 3 hours |
| Uric Acid | Uric Acid concentration changes from baseline at 3hours | 3 hours |