Department of Food Science of Nutrition, Zhejiang University
Hangzhou, Zhejiang, 310029, China
NCT Number: NCT01264666
Background: human studies of Chinese liquor are sparse. we hypothesis that Chinese Tea Flavor liquor may be beneficial to CVD risk factors postprandially.
Design: three-way crossover design with one week wash time.16 young men were included to consume 60mL Chinese tea flavor liquor(45% alcohol content), Chinese Meijiao liquor 45% alcohol content) or water control.Blood samples were collected fasted, 0.5,1,2,4 hours postprandially.
Tested serum indices: lipids, glucose, insulin, hs-CRP, uric acid, liver function parameters.
Looking for future studies?
Notify Me20 year–30 year
Male
Interventional
Phase 1
Hangzhou, Zhejiang, 310029, China
Healthy volunteers accepted: Yes
Only the study team can determine whether someone qualifies for participation.
Inclusion criteria
Exclusion criteria
60 mL of Chinese tea flavor liquor (45% alcohol content) is consumed with high-fat meal.
Time frame: 4 hours
blood samples were collected at 0,0.5,1,2,4 hours postprandially to get serum sample.
Looking for future studies?
Notify MeZhejiang University
Other
Phase I Study of Chinese Tea Flavor Liquor on Human Health
Acronym: TFL
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