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CompletedNCT02494739Updated Feb 2, 2016

Antioxidant and Anti-inflammatory Effects of Yogurt Enriched With Polyphenols

An interventional study of Yogurt enriched with polyphenols and Yogurt not enriched with polyphenols in Oxidative Stress and Inflammation, sponsored by University of Thessaly. Completed at 1 site in Greece. Open to participants aged 20 Years to 50 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2016-02-02.

Sponsored by University of Thessaly · Not applicable, Interventional, and Basic science

Phase
Not applicable
Study type
Interventional
Enrollment
18
Allocation
Randomized
Ages
20 Years to 50 Years
Sex
All
01

Study summary

The purpose of this study is to investigate the possible antioxidant and anti-inflammatory effects of yogurt enriched with polyphenols after 2-week consumption by healthy individuals.

Read the detailed description

Eighteen healthy adult volunteers of both sexes consumed yogurt (400g per day) enriched with polyphenols (10mg/100g yogurt) or yogurt (400g per day) not enriched with polyphenols for two weeks in a double-blind, crossover, randomized manner.There was a washout period of at least 10 days. Physiological data and blood samples were collected before and after consumption of each yogurt.

02

Conditions studied

  • Oxidative Stress
  • Inflammation

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Keywords

  • antioxidant
  • oxidative stress
  • inflammation
  • polyphenols
  • yogurt
03

In context

Inflammation

3,438 studies on the registry are indexed under Inflammation; 629 are open to participants now.

This study's enrollment of 18 is below the median of 50 across 2,436 interventional studies indexed under Inflammation.

Browse Inflammation studies →

Lead sponsor

University of Thessaly is the lead sponsor of 188 studies on the registry; 44 are open to participants now.

Counted across the registry records on this site, refreshed daily.

04

Who can participate

Ages eligible
20 Years to 50 Years
Sexes eligible
All
Accepts healthy volunteers
Yes

Inclusion criteria

  • Healthy individuals
  • Non-smokers

Exclusion criteria

Exclusion Criteria:

  • Current use of dietary supplements or drugs
  • Metabolic disease
  • Lactose intolerance
  • Pregnant, pregnancy intention or breast feeding
05

Study design

Phase
Not applicable
Primary purpose
Basic science
Allocation
Randomized
Intervention model
Crossover assignment
Masking
Triple (Participant, Care provider, Investigator)
Enrollment
18 participants (actual)

Study arms

  • Experimental
    Yogurt enriched with polyphenols

    Two yogurts (400g) enriched with polyphenols (10mg/100g yogurt) per day, for two weeks.

    Other: Yogurt enriched with polyphenols

  • Placebo comparator
    Yogurt not enriched with polyphenols

    Two yogurts (400g) not enriched with polyphenols per day, for two weeks.

    Other: Yogurt not enriched with polyphenols

Interventions

  • OtherYogurt enriched with polyphenols

    Yogurt enriched with polyphenols extracted from grape seeds

  • OtherYogurt not enriched with polyphenols

    Yogurt not enriched with polyphenols

06

What researchers measure

Primary outcomes

  1. Antioxidant effects

    Indices of blood antioxidant status

    Time frame: Two weeks

  2. Anti-inflammatory effects

    Indices of inflammation in blood

    Time frame: Two weeks

Secondary outcomes

  1. Body composition

    Body fat percentage

    Time frame: Two weeks

  2. Blood pressure

    Blood pressure at rest

    Time frame: Two weeks

  3. Hydration

    Urine specific gravity

    Time frame: Two weeks

  4. Resting heart rate

    Resting heart rate

    Time frame: Two weeks

  5. Blood glucose levels

    Time frame: Two weeks

  6. Triglyceride levels

    Time frame: Two weeks

  7. Total cholesterol levels

    Time frame: Two weeks

  8. High Density Lipoprotein cholesterol levels

    Time frame: Two weeks

07

Study locations

1 site
  • Department of Physical Education & Sport Science of the University of Thessaly
    Trikala, Karyes 42100, Greece
08

References and documents

Publications

  • Najgebauer-Lejko D, Grega T, Tabaszewska M. Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality. Acta Sci Pol Technol Aliment. 2014 Jan-Mar;13(1):35-42. doi: 10.17306/j.afs.2014.1.3. PubMed 24583382 ↗
  • Lamothe S, Azimy N, Bazinet L, Couillard C, Britten M. Interaction of green tea polyphenols with dairy matrices in a simulated gastrointestinal environment. Food Funct. 2014 Oct;5(10):2621-31. doi: 10.1039/c4fo00203b. Epub 2014 Aug 26. PubMed 25154916 ↗

Individual participant data

Plan to share: No

09

Updates

Tracking since Sep 25, 2026
No changes since tracking began. The registry record was last updated on Feb 2, 2016, before this site started recording changes on Sep 25, 2026. Its history is on ClinicalTrials.gov ↗
10

Registry details

Key details

Study ID
NCT02494739
Lead sponsor
University of Thessaly
Responsible party
Athanasios Z. Jamurtas (Associate Professor, University of Thessaly) — Principal investigator
First posted
Jul 10, 2015
Start date
May 2015
Primary completion
Jun 2015
Completion
Jun 2015
Last update
Feb 2, 2016

Study contacts

Athanasios Z Jamurtas, PhD
study director · University of Thessaly

Oversight

Data monitoring committee
No
View the source record on ClinicalTrials.gov ↗

Not currently enrolling

This study is completed, as verified in Jan 2016. You cannot join it, but the record below documents what was studied.

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