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Effect of fermented food product in reducing cholesterol levels

Functional properties of micro-encapsulated probiotic oats milk and its efficacy in reducing serum lipid levels - MEPOSL

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
CTRI
Registry ID
CTRI/2018/07/014873
Enrollment
46
Registered
2018-07-16
Start date
Unknown
Completion date
Unknown
Last updated
2021-11-24

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

None listed

Interventions

Intervention1: Micro-encapsulated probiotic oats milk: The newly developed fermented oats milk using probiotic bacteria (Classified to be GRAS)in reducing serum lipid levels will be studied by compari

Sponsors

Sangami R
Lead Sponsor

Eligibility

Inclusion criteria

Inclusion criteria: 1.Healthy volunteers without any comorbid conditions 2.Subjects with elevated lipid levels 3.Subjects willing to participate

Exclusion criteria

Exclusion criteria: 1.Pediatric and geriatric subjects 2.Pregnant and lactating women. 3.Subjects on lipid lowering drugs 4.Subjects already on probiotic supplementation or frequently consuming fermented food products

Design outcomes

Primary

MeasureTime frame
Reduction in the lipid parameters such as total cholesterol, LDL cholesterol, triglycerides, cholesterol HDL ratio, fecal fat excretionTimepoint: 4 to 8 weeks—

Secondary

MeasureTime frame
Reduction in anthropometric measurements such as weight, BMI, somatic fat stores. Change in dietary pattern and nutrient intakeTimepoint: 4 to 8 weeks—

Countries

India

Contacts

Public ContactSangami R

Apex biotechnology training and research institute

sangamiravindran@gmail.com7401081985

Outcome results

None listed

Source: CTRI (via WHO ICTRP) · Data processed: Feb 4, 2026