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NCT Number: NCT01974037

Capsaicin on Salty Gustatory Cortices

Excess dietary salt intake is closely associated with the development of hypertension and cardiocerebral vascular diseases. Preference of high salt diet might involve salty gustatory cortices change. This study focuses on examining the neuroimaging changes of salty gustatory cortices under different concentration of NaCl solution with or without capsaicin intervention through brain PET/CT scan.

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Key information

Conditions

Volunteers

Age range

18 year–65 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Phase 4

Primary location

Daping Hospital, The Third Military Medical University

Chongqing, Chongqing Municipality, 400042, China

About this study

Hypertension and its related complications are common health problems that can lead to multiple organ damage and death. Excessive salt intake plays an important role in the development of hypertension.

The experimental design is a randomized, double-blind, interventional study to investigate the neuroimaging changes of salty gustatory cortices under different concentration of NaCl solution with or without capsaicin intervention through brain PET/CT scan.

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • Age ≥ 18 years and ≤ 65 years.
  • Willing and able to provide written informed consent.
  • Willing and able to comply with all study procedures.

Exclusion criteria

  • High basic metabolic rate, tumor, epilepsia.
  • Hypogeusia or loss due to neural system disease or oral and digestive disease.
  • Capsaicin allergy and poor compliance.
  • Recently oral diuretics and participate in other pharmacological experiment in 3 months.
  • Acute infection, cancer, serious arrhythmias, drug or alcohol abuse.
  • Currently have cold, fever, acidosis, dehydration, diarrhea, vomiting during the study.
  • Unwilling or unable to communication due to the dysnoesia and language disorders.
  • Severe neural or psychiatric diseases that would preclude fully understand and corporation in the study.
  • History of allergic reaction attributed to 18F-FDG.
  • Pregnancy or lactation.

Treatment and study plan

Capsaicin

Dietary Supplement

Capsaicin in the concentration of 0.5 µmol/L was mixed in the test solutions in Capsaicin_effect subgroups

NaCl

Dietary Supplement

NaCl in various concentrations was desorved in the test solutions in Salt_effect subgroups

Primary outcomes

  1. Neuroimaging changes of salty gustatory cortices

    Time frame: 45min

    Buccal administration of test solution for five mins, and PET/CT scan after 40 mins

Sponsors and collaborators

Lead sponsor

Zhiming Zhu

Other

Registry information

Official study title

Effects of Capsaicin on Salty Gustatory Cortices in Human

Important dates

Study start
2013
Primary completion
2013
Study completion
2013
First posted
Nov 1, 2013
Registry last updated
Jan 11, 2016

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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