Effect of Sorghum Tea Intake on Inhibiting the Increase in Serum Triglyceride

Effect of Sorghum Tea Intake on Inhibiting the Increase in Serum Triglyceride - Effect of Sorghum Tea on Serum Triglyceride

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000016122

Enrollment

Registered

2015-01-09

Start date

2012-04-27

Completion date

Unknown

Last updated

2026-06-29

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

Conditions

Moderate Hypertriglyceridemia

Interventions

Intake of 500 mL of sorghum tea Intake of 500 mL of oolong tea added with polyphenol Intake of 500 mL of water

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Serum triglyceride between 120 and 200 mg/dL in the recent one year at a health examination Abstain from alcohol drinking for 21 days Blood sampling by a needle 5 times a day Understanding of this study Informed consent

Exclusion criteria

Exclusion criteria: Liver dysfunction, Renal dysfunction, cardiovascular diseases, and other systemic diseases Allergies to foods Acute of chronic infections Other medication, supplements, or food which influences lipid metabolism Blood sampling for over 200 mL in the recent 1 month Enrollment in other clinical trials in the recent 1 month Pregnancy, breast feeding, or potential pregnangy Judged as inappropriate for the study by any of research medical doctors

Design outcomes

Primary

Measure	Time frame
Increase in serum triglyceride after meals.	—

Countries

Japan

Contacts

Public ContactHiroshi Yokomichi

Graduate School Department of Interdisciplinary Research, University of Yamanashi Department of Health Sciences, Division of Medicine

hyokomichi@yamanashi.ac.jp+81-(0)55-273-9566

Outcome results

None listed

Source: JPRN (via WHO ICTRP) · Data processed: Jul 3, 2026