The Acute Effect of Spices on Vascular Health
Paraules clau
Resum
Descripció
A 3-period randomized controlled crossover study will be conducted to investigate the postprandial effects of a high fat meal with spices on endothelial function, lipids/lipoproteins, immune function, plasma antioxidants and markers of oxidative stress. Metabolomic profiling will also be conducted. In random order participants will consume either a high fat meal (1000kcal, 45g fat) or a high fat meal containing 2g of spices or a high fat meal containing 6g of spices with a 3 day washout period between each treatment. The following spices will be incorporated into the meal black pepper, basil, bay leaf, cinnamon, coriander, cumin, ginger, oregano, parsley, rosemary, red pepper, turmeric and thyme.
Endothelial function will be measured by flow mediated dilation of the brachial artery in the fasting state and 2 and 4 hours after the meal. Participants will also provide a fasting blood sample and samples will also be taken at 1, 2, 3 and 4 hours after the meal.
Dates
| Darrera verificació: | 04/30/2019 |
| Primer enviat: | 09/13/2016 |
| Inscripció estimada enviada: | 02/20/2017 |
| Publicat per primera vegada: | 02/26/2017 |
| Última actualització enviada: | 05/13/2019 |
| Publicació de l'última actualització: | 05/15/2019 |
| Data d'inici de l'estudi real: | 09/12/2016 |
| Data estimada de finalització primària: | 03/28/2018 |
| Data estimada de finalització de l’estudi: | 03/28/2018 |
Condició o malaltia
Intervenció / tractament
Other: Herbs and spices
Other: High fat meal
Fase
Grups de braços
| Braç | Intervenció / tractament |
|---|---|
| Active Comparator: Control Consumption of a high fat meal (1000kcal, 45g fat) | |
| Experimental: Spice 2g Consumption of a high fat meal (1000kcal, 45g fat) with 2g of spice (mix of black pepper, basil, bay leaf, cinnamon, coriander, cumin, ginger, oregano, parsley, rosemary, red pepper, turmeric and thyme) incorporated into the meal. | |
| Experimental: Spice 6g Consumption of a high fat meal (1000kcal, 45g fat) with 6g of spice (mix of black pepper, basil, bay leaf, cinnamon, coriander, cumin, ginger, oregano, parsley, rosemary, red pepper, turmeric and thyme) incorporated into the meal. |
Criteris d'elegibilitat
| Edats elegibles per estudiar | 40 Years Per a 40 Years |
| Sexes elegibles per estudiar | Male |
| Accepta voluntaris saludables | Sí |
| Criteris | Inclusion Criteria: - male aged 40-65 years - BMI 25-35kg/m2 - nonsmoking - waist circumference =/> 94cm and at least one other CVD risk factor (elevated LDL-C (> 130 mg/dL), CRP (> 1 mg/L), elevated Triglycerides (≥ 150 mg/dL), reduced HDL-cholesterol (< 40 mg/dL), elevated blood pressure (systolic BP ≥ 130 or diastolic BP ≥ 85 mm Hg), elevated fasting glucose (≥ 100 mg/dL)) - low herb/spice consumers (consumption <1/day) Exclusion Criteria: - Chronic disease risk factors that are diagnostic of diabetes (fasting glucose > 126 mg/dL) or hypertension (SBP >160 mm Hg or DBP > 100 mm Hg). - Prescription of anti-hypertensive or glucose lowering drugs. - Established CVD, stroke, diabetes, liver, kidney or autoimmune disease - Use of cholesterol/lipid-lowering medication or supplements (psyllium, fish oil, soy lecithin, and phytoestrogens) and botanicals - weight loss of ≥10% of body weight within the 6 months prior to enrolling in the study - vegetarianism |
Resultat
Mesures de resultats primaris
1. Change in endothelial function measured by flow mediated dilation (FMD) of the brachial artery [Change from baseline at 2 hours and 4 hours after meal consumption]
Mesures de resultats secundaris
1. Lipids and lipoproteins [Change from baseline during the 4 hours after meal consumption]
2. Plasma Inflammatory cytokines [Change from baseline during the 4 hours after meal consumption]
3. Inflammatory cytokines in isolated peripheral blood mononuclear cells [Change from baseline during the 4 hours after meal consumption]
4. Glucose [Change from baseline during the 4 hours after meal consumption]
5. Insulin [Change from baseline during the 4 hours after meal consumption]
6. Plasma antioxidants (hydrophilic ORAC, lipophilic ORAC, total ORAC) [Change from baseline during the 4 hours after meal consumption]
7. Oxidative stress [Change from baseline during the 4 hours after meal consumption]
8. Plasma nitrite and nitrate [Change from baseline during the 4 hours after meal consumption]
9. Plasma and Urine Metabolomic profiling [Change from baseline during the 4 hours after meal consumption]
