Clinical Trial: Bioactive Plant Foods: Effects on Functional Bioavailability and Genomic Stability
Study Status: Completed
Recruit Status: Completed
Study Type: Interventional
Official Title: Bioactive Plant Foods: Effects on Functional Bioavailability and Genomic Stability
Brief Summary:
To achieve optimal health and to reduce the risk of age-related chronic diseases through an easily achievable dietary modification not achievable by the limited mixture of antioxidant supplements in older subjects, the investigators will focus their attention on the biological functions of bioactive plant food (Angelica keiskei and/or Glycine max) and its effect on genomic stability using noble assays.
The investigators propose to study the ability of bioactive plant-based food (Nutrition bar made from Angelica keiskei and/or Glycine max) to 1) exert biological functions: increase total antioxidant performance, decrease oxidative stress in vivo, and 2) affect genomic stability: decrease DNA damage and modify DNA methylation. The investigators hypothesize that bioactive plant food (green leafy vegetable power, and/or black bean power) will exert biological functions and affect genomic stability far more efficiently than the limited mixture of purified antioxidant supplements in the vulnerable population, older subjects (> 50 years, men and postmenopausal women) with and without metabolic syndrome.
Detailed Summary:
Sponsor: Tufts University
Current Primary Outcome: plasma total antioxidant performance, DNA damage and DNA methylation [ Time Frame: baseline, 2 & 4 wks after supplementation ]
Original Primary Outcome: Same as current
Current Secondary Outcome: hydrophilic and lipophilic antioxidant nutrients (carotenoids, tocopherols, ascorbic acid and uric acid) [ Time Frame: Baseline, 2 & 4 wks after supplementation ]
Original Secondary Outcome: Same as current
Information By: Tufts University
Dates:
Date Received: August 20, 2009
Date Started: June 2009
Date Completion:
Last Updated: April 24, 2017
Last Verified: April 2017
