The development of good functionality and tasty bread by using uva tea

The development of good functionality and tasty bread by using uva tea - The development of good functionality and tasty bread by using uva tea

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000020125

Enrollment

Registered

2015-12-09

Start date

2016-01-25

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

Healthy adult

Interventions

test bread containing uva tea (Uva tea extract 3g)(1 day) Washout 1 week placebo bread without uva tea(1 day) placebo bread without uva tea(1 day) Washout 1 week test bread containing uva tea (U

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Healthy subject

Exclusion criteria

Exclusion criteria: 1) Diabetes. 2) Subjects who are under medication or having a history of serious diseases for which medication was required. 3) Subjects who have allergy symptoms (wheat, eggs, milk, nuts). 4) Subjects who may be pregnant or possible pregnant. 5) Subjects who are lactating. 6) Subjects who are unsuitable for the entry judged by a doctor.

Design outcomes

Primary

Measure	Time frame
Comparison between groups of variation preprandial and 30, 60, 90, 120, 180 minutes after a meal (blood glucose, insulin, triglyceride).	—

Countries

Japan

Contacts

Public ContactNaoko Takamizawa

Waseda University (Graduate School) Integrated Institute for Regulatory Science, Research Organization for Nano & Life Innovation

takamizawa.n@aoni.waseda.jp03-5369-7326

Outcome results

None listed

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