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Bioactive Plant Foods: Effects on Functional Bioavailability and Genomic Stability

2014-08-27 03:19:51 | BioPortfolio

Summary

To achieve optimal health and to reduce the risk of age-related chronic diseases through an easily achievable dietary modification not achievable by the limited mixture of antioxidant supplements in older subjects, the investigators will focus their attention on the biological functions of bioactive plant food (Angelica keiskei and/or Glycine max) and its effect on genomic stability using noble assays.

The investigators propose to study the ability of bioactive plant-based food (Nutrition bar made from Angelica keiskei and/or Glycine max) to 1) exert biological functions: increase total antioxidant performance, decrease oxidative stress in vivo, and 2) affect genomic stability: decrease DNA damage and modify DNA methylation. The investigators hypothesize that bioactive plant food (green leafy vegetable power, and/or black bean power) will exert biological functions and affect genomic stability far more efficiently than the limited mixture of purified antioxidant supplements in the vulnerable population, older subjects (> 50 years, men and postmenopausal women) with and without metabolic syndrome.

Study Design

Allocation: Randomized, Control: Placebo Control, Endpoint Classification: Bio-availability Study, Intervention Model: Parallel Assignment, Masking: Double Blind (Subject, Investigator), Primary Purpose: Basic Science

Conditions

Metabolic Syndrome

Intervention

plant based nutrition bar

Location

Jean Mayer USDA-Human Nutrition Research Center on Aging at Tufts University
Boston
Massachusetts
United States
02111

Status

Recruiting

Source

Tufts University

Results (where available)

View Results

Links

Published on BioPortfolio: 2014-08-27T03:19:51-0400

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