24
Participants
Start Date
September 16, 2019
Primary Completion Date
December 30, 2020
Study Completion Date
December 30, 2020
Anthocyanin fortified bread with beef patty (35% fat)
Bread is fortified at a 4% level using 25% (w/w) anthocyanin black rice extract. It is served with a beef patty (35% fat) to simulate a high-fat diet.
National University of Singapore, Singapore
National University Health System, Singapore
OTHER
National University of Singapore
OTHER