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The Effects of Fermented Brown Seaweed Intake on Glucose Metabolism and Gut Health
Sponsor: Aventure AB
Summary
The aim of this randomised, controlled, cross-over study is to investigate whether the intake of fermented brown seaweed can lower postprandial blood glucose levels and influence the composition of the gut microbiota in 25 healthy volunteers. Well-being and gastrointestinal symptoms as well as sensory properties of the products will also be evaluated using questionnaires. At the screening visit, the subjects will be informed about the study procedures and inclusion/exclusion criteria will be checked. Informed consent will be signed by each subject before participating in the study. The participants will consume the active and control product, respectively, for 5 days with a 14-day wash-out period in between. Capillary blood samples will be drawn for glucose measurement at the first day of each 5-day intervention period. Faecal samples will be collected before and after each 5-day intervention period to analyse changes in gut microbial composition.
Official title: The Effects of Fermented Brown Seaweed Intake on Glucose Metabolism and Gut Health: a Short-term Study in Healthy Subjects
Key Details
Gender
All
Age Range
20 Years - 40 Years
Study Type
INTERVENTIONAL
Enrollment
25
Start Date
2024-04-22
Completion Date
2025-06-30
Last Updated
2024-07-31
Healthy Volunteers
Yes
Conditions
Interventions
Baobab spread mixed with fermented brown seaweed
5-day intake period
Baobab spread
5-day intake period
Locations (1)
Aventure Clinical Trial Unit
Lund, Sweden