Trial | NCT01264666  Report issue

Title

Postprandial Effect of Chinese Tea Flavor Liquor on Selected CVD Risk Factors
Phase I Study of Chinese Tea Flavor Liquor on Human Health

  • Phase

    Phase 1

  • Study Type

    Interventional

  • Status

    Completed No Results Posted

  • Study Participants

    16
Background: human studies of Chinese liquor are sparse. we hypothesis that Chinese Tea Flavor liquor may be beneficial to CVD risk factors postprandially.

Design: three-way crossover design with one week wash time.16 young men were included to consume 60mL Chinese tea flavor liquor(45% alcohol content), Chinese Meijiao liquor 45% alcohol content) or water control.Blood samples were collected fasted, 0.5,1,2,4 hours postprandially.

Tested serum indices: lipids, glucose, insulin, hs-CRP, uric acid, liver function parameters.
Study Started
May 31
2010
Primary Completion
Jun 30
2010
Study Completion
Jun 30
2010
Last Update
Dec 22
2010
Estimate

Dietary Supplement Chinese tea flavor liquor

60 mL of Chinese tea flavor liquor (45% alcohol content) is consumed with high-fat meal.

Dietary Supplement Chinese Meijiao liquor

Dietary Supplement Water control

Chinese tea flavor liquor Experimental

Water Placebo Comparator

Water combined with meal as control.

Chinese Meijiao Liquor Placebo Comparator

Criteria 

Inclusion Criteria:

no CVD history or liver disease, healthy young men

Exclusion Criteria:

smokers
No Results Posted