Diabetes & Nutritional Sciences Division, King's College London
London, SE1 9NH, United Kingdom
NCT Number: NCT01618071
Many types of cardiovascular disease begin when the layer of cells lining blood vessels (endothelial cells) start to function abnormally. This causes white blood cells (monocytes) to enter the blood vessel wall and eventually form lesions. Fats from foods we consume are carried in the blood for 3-8 hours after a fatty meal in small particles known as chylomicrons (CM) and chylomicron remnants (CMR). The overall aim of this project is to investigate the idea that n-3 polyunsaturated fatty acids (PUFA) protect against heart disease by modifying the effect of CMR on endothelial cells and monocytes. We hypothesize that n3-PUFA carried in CMR reduce detrimental events which promote blood vessel damage and activate protective mechanisms to improve the function of arteries.
Looking for future studies?
Notify Me35 year–70 year
Male
Interventional
Not applicable
London, SE1 9NH, United Kingdom
Healthy volunteers accepted: Yes
Only the study team can determine whether someone qualifies for participation.
Inclusion criteria
Exclusion criteria
70 g fat incorporated into a muffin and milkshake meal, consumed following fasting baseline measurements
Other names: DHASCO, Purified fish oil
Time frame: 6 h post-meal
The primary outcome of the study is activation of inflammatory/oxidative stress pathways within cultured endothelial cells following incubation with pooled postprandial lipoprotein fractions rich in chylomicron remnants. Due to the nature of this type of research this necessitates more than one primary outcome measure: the primary measures are NF-kappa-beta activation, cytokine production (e.g. interleukin-6) and reactive oxygen species generation in the cultured human endothelial cells.
Time frame: 0, 1, 2, 3, 4, 5 and 6 h post-meal
Time frame: 0, 1, 2, 3, 4, 5 and 6 h post-meal
Time frame: 0, 1, 2, 3, 4, 5 and 6 h post-meal
Time frame: 0, 1, 2, 3, 4, 5 and 6 h post-meal
Time frame: 0, 1, 2, 3, 4, 5 and 6 h post-meal
Time frame: 0, 30, 60, 90, 120, 150, 180, 210, 240, 270, 300, 330 and 360 min post-meal
Time frame: 0, 30, 60, 90, 120, 150, 180, 210, 240, 270, 300, 330 and 360 min post-meal
Time frame: 0, 30, 60, 90, 120, 150, 180, 210, 240, 270, 300, 330 and 360 min post-meal
Time frame: 0, 2, 4 and 6 h post-meal
Time frame: 0, 2, 4 and 6 h post-meal
Time frame: 0, 2, 4 and 6 h
Time frame: 0, 2, 4 and 6 h post-meal
Time frame: 4 h post-meal
Time frame: 5 h post-meal
King's College London
Other
Unravelling the Mechanisms of Vascular Protection by n3-PUFAs to Optimise and Support Their Use as Bioactives by the Food Industry
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