Effect of Cranberry and Agaves Extract on Microbiota and Intestinal Health
Last updated on July 2021Recruitment
- Recruitment Status
- Recruiting
- Estimated Enrollment
- Same as current
Summary
- Conditions
- Endotoxemia
- Glucose Metabolism Disorders
- Insulin Resistance
- Metabolic Syndrome
- Type
- Interventional
- Phase
- Not Applicable
- Design
- Allocation: RandomizedIntervention Model: Parallel AssignmentMasking: Quadruple (Participant, Care Provider, Investigator, Outcomes Assessor)Primary Purpose: Prevention
Participation Requirements
- Age
- Between 18 years and 70 years
- Gender
- Both males and females
Description
It is now recognized that overweight individuals have altered microbiota which could lead to intestinal barrier defects and chronic inflammation disorders. Polyphenols such as Proanthocyanidins may modulate the gut microbiota thereby providing beneficial effects on metabolic health. Inulin is a well...
It is now recognized that overweight individuals have altered microbiota which could lead to intestinal barrier defects and chronic inflammation disorders. Polyphenols such as Proanthocyanidins may modulate the gut microbiota thereby providing beneficial effects on metabolic health. Inulin is a well known prebiotic that could stimulate growth of favorable bacteria in the gut. The overall goal is to determine the efficacy and synergy of a supplement of polyphenols from cranberry extract with or without a supplement of inulin from agaves to reduce chronic inflammation and endotoxemia and to improve glucose metabolism and insulin sensitivity by modulating microbiota of overweight human subjects with metabolic syndrome symptoms.
Tracking Information
- NCT #
- NCT03800277
- Collaborators
- Ministry of Agriculture, Fisheries and Food, Quebec
- Ministry of economic development, innovation and export trade, Quebec
- Fruit d Or, Quebec
- Diana Food, Symrise
- Atrium Innovations
- NutriAgaves, Mexico
- Nestlé
- Investigators
- Principal Investigator: Hélène Jacques, PhD Institute of nutrition and functional foods, Laval University Study Director: Yves Desjardins, PhD Institute of nutrition and functional foods, Laval University