Ignite Creation Date:
2024-05-06 @ 3:45 PM
Last Modification Date:
2024-10-26 @ 1:56 PM
Study NCT ID:
NCT04744233
Status:
COMPLETED
Last Update Posted:
2021-02-09
First Post:
2021-01-27
Brief Title:
Bioavailability of Carotenoids From Orange Juice in a Cross-over Study in Healthy Subjects
Sponsor:
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
Organization:
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
Study Overview
Official Title:
Effect of Traditional and Emerging Conservation Technologies on Bioactive Compounds and Their Antioxidant Capacity in Plant Foods
Status:
COMPLETED
Status Verified Date:
2021-02
Last Known Status:
None
Delayed Posting:
No
If Stopped, Why?:
Not Stopped
Has Expanded Access:
False
If Expanded Access, NCT#:
N/A
Has Expanded Access, NCT# Status:
N/A
Acronym:
None
Brief Summary:
Commercially available fruit juices are obtained after applying industrial technologies to preserve and extend the shelf-life by inactivation of microorganism and enzymes These are traditional thermal treatment eg pasteurization sterilization that causes losses of nutritional and bioactive compounds changes physicochemical properties colour flavor and texture and can modify their bioavailabilities Thus the traditional thermal processing is being replaced by less intense thermal technologies eg low-temperature pasteurization refrigerated storage and non-thermal treatments such as the high-pressure processing HPP and the pulsed electric fields PEF as an alternative to enhace food safety and shelf-life without compromising organoleptic qualities retain the flavour color healthiness of fresh foods and keeping their health-promoting capacity The beneficial health effect derived from the orange juice intake is partly related to the bioavailability of their bioactive compounds
The aim of this study was to assess the effect of the intake of freshly squeezed orange juice Citrus sinensis L and processed orange juice elaborated with different treatments low pasteurization refrigerated storage high-pressure processing pulsed electric fields on the main serum carotenoid concentrations in a cross-over study in apparently healthy subjects using multiple dosis
The aim of this study was to assess the effect of the intake of freshly squeezed orange juice Citrus sinensis L and processed orange juice elaborated with different treatments low pasteurization refrigerated storage high-pressure processing pulsed electric fields on the main serum carotenoid concentrations in a cross-over study in apparently healthy subjects using multiple dosis
Detailed Description:
Methods Twelve healthy subjects 6 men age 20-32 y were enrolled in a cross-over study to consume 500 mL of orange juiceday during 14 days periods All volunteers consumed the LP and HPP six consumed PEF or FS-orange juice Fasted blood was collected at baseline and on days 7 and 14 Carotenoid concentrations in serum and orange juice were analyzed by high performance liquid chromatogry HPLC
Study Oversight
Has Oversight DMC:
None
Is a FDA Regulated Drug?:
False
Is a FDA Regulated Device?:
False
Is an Unapproved Device?:
None
Is a PPSD?:
None
Is a US Export?:
None
Is an FDA AA801 Violation?:
None