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The impact of oral ahiflower oil and taurine intake on omega-3 fatty acid status and cardiovascular risk in humans.

The impact of oral ahiflower oil and taurine intake on omega-3 fatty acid status and cardiovascular risk in humans. - Omega-Top

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
DRKS
Registry ID
DRKS00018872
Enrollment
30
Registered
2019-09-25
Start date
2019-09-12
Completion date
Unknown
Last updated
2025-04-07

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

Conditions

Healthy volunteers

Interventions

Group 1: Ahiflower oil, 9 g/ day, 750 mg/capsule, 20 days Group 2: Taurine, 1.5 g/day, 500 mg/capsule, 20 days Group 3: Ahiflower oil, 9 g/day, 750 mg/capsule + Taurine, 1.5 g/day, 500 mg/capsule, 20

Sponsors

Institut für Humanernährung und Lebensmittelkunde, Agrar- und Ernährungswissenschaftliche Fakultät, Christian-Albrechts-Universität zu Kiel
Lead Sponsor

Eligibility

Sex/Gender
Male
Age
20 Years to 40 Years

Inclusion criteria

Inclusion criteria: Healthy male volunteers

Exclusion criteria

Exclusion criteria: food allergie, smokers, chronic medication, chronic diseases, intake of food supplements that contain omega-3-fatty acids or taurine, intake of fish and sea food (>1 times a month), intake of energy drinks (> 1 time a month), diet to loose weight

Design outcomes

Primary

MeasureTime frame
Levels of omega-3-fatty acids in plasma and PBMCs (polymorph blood mononuclear cells)—

Secondary

MeasureTime frame
Clinical biomarkers in blood: lipoproteins, total cholesterol, total triacylglycerides, liver enzymes, zytokines, acute-phase proteins.—

Countries

Germany

Contacts

Public ContactUlrike Seidel

Christian-Albrechts-Universität zu Kiel, Institut für Humanernährung und Lebensmittelkunde, Abteilung Lebensmittelwissenschaft

seidel@foodsci.uni-kiel.de01723872816

Outcome results

None listed

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