NCT03946293View on ClinicalTrials.gov

Enhanced Vascular Function Following Intake of Feruloyl Esterase-processed High Fibre Bread.

NACompletedINTERVENTIONAL
Enrollment

19

Participants

Timeline

Start Date

January 5, 2015

Primary Completion Date

June 30, 2015

Study Completion Date

November 15, 2015

Conditions
Cardiovascular Risk Factor
Interventions
DIETARY_SUPPLEMENT

White Bread

White bread made with commercial white flour with bran/fibre removed

DIETARY_SUPPLEMENT

Wholegrain bread

Wholegrain bread made with commercial wholegrain flour.

DIETARY_SUPPLEMENT

Wholegrain Enzyme

Wholegrain bread made with enzyme-treated commercial wholegrain flour.

Trial Locations (1)

RG6 6AP

Department of Food and Nutritional Sciences, Reading

All Listed Sponsors
collaborator

Biotechnology and Biological Sciences Research Council

OTHER

lead

University of Reading

OTHER

NCT03946293 - Enhanced Vascular Function Following Intake of Feruloyl Esterase-processed High Fibre Bread. | Biotech Hunter | Biotech Hunter