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Completed

NCT Number: NCT00611156

Examination of the Effects of Four Different Spices on Energy Metabolism

The objective of this study is to examine whether four different spices (ginger, black pepper, horseradish and mustard) are able to increase energy metabolism.

Since chili and other spices have been shown to increase energy expenditure compared to placebo, we expect that some or all of the four spices may actually increase energy expenditure - although not to a large degree.

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Key information

Conditions

Healthy

Age range

18 year–50 year

Sex eligibility

Male

Study type

Interventional

Phase

Not applicable

Primary location

Department of Human Nutrition, The Royal Veterinary and Agricultural University

Frederiksberg, DK-1958, Denmark

About this study

Several pungent food ingredients, such as chili,and also other bioactive food ingredients, e.g. green tea, have been shown to be able to increase energy expenditure and fat oxidation during the hours following a meal containing the bioactive ingredient. Furthermore, we will also look at the subjects own feelings of appetite and thereby examine whether the appetite is affected by the spicy food. We expect to see some small effects on these parameters.

Who can participate

Healthy volunteers accepted: Yes

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

Inclusion criteria

  • male
  • healthy and not use medication (regularly)
  • normal weight
  • non smoker
  • tolerate and like spicy food
  • stable body weight last two months

Exclusion criteria

  • increased blood pressure
  • abnormal EKG
  • mental, metabolic and chronic diseases

Treatment and study plan

Ginger

Dietary Supplement

added to a brunch meal

Black pepper

Dietary Supplement

Added to a brunch meal

horseradish

Dietary Supplement

Added to a brunch meal

mustard

Dietary Supplement

Added to a brunch meal

Placebo

Dietary Supplement

Added to a bruch meal

Primary outcomes

  1. energy expenditure

    Time frame: November 2007

Secondary outcomes

  1. blood pressure

    Time frame: December 2007

  2. heart rate

    Time frame: December 2007

  3. VAS-scores for appetite, hunger, fullness, etc. - and palatability

    Time frame: November 2007

  4. tolerance

    Time frame: November 2007

  5. Fat and carbohydrate oxidation

    Time frame: November 2007

  6. Meal-induced thermogenesis

    Time frame: November 2007

Sponsors and collaborators

Lead sponsor

University of Copenhagen

Other

Collaborators

  • University of Aarhus

Registry information

Official study title

Bioactive Food Ingredients and Energy Metabolism: The Effects of Ginger, Black Pepper, Horseradish and Mustard on Meal-Induced Thermogenesis and Fat Oxidation

Important dates

Study start
2006
Study completion
2007
First posted
Feb 8, 2008
Registry last updated
Feb 8, 2008

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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