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A study of the effect of food ingredient on brain function and mood (SIC-2021-04-SHKBSE)

A study of the effect of food ingredient on brain function and mood (SIC-2021-04-SHKBSE) - A study of the effect of food ingredient on brain function and mood (SIC-2021-04-SHKBSE)

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
JPRN
Registry ID
JPRN-UMIN000046666
Enrollment
40
Registered
2022-01-18
Start date
2021-09-21
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 adults

Interventions

Subjects will take the food (1) once a day after fatigue loading. After more than 4 weeks of washout period, subjects will take the food (2) once a day after fatigue loading. Subjects will take the fo

Sponsors

HUMA R&D CORP
Lead Sponsor

Eligibility

Sex/Gender
All

Inclusion criteria

Inclusion criteria: (1) Subjects who can make self-judgment and are voluntarily giving written informed consent. (2) From 40 to 65 years healthy men and women. (3) Subject who are can visit the designated facility on measurement days.

Exclusion criteria

Exclusion criteria: (1)Subjects who have a history or are suspected patient of psychiatric disorders. (2)Subjects who have major surgical history relevant to the digestive system such as gastrectomy, gastrointestinal suture, or intestinal resection. (3)Subjects who are with systolic blood pressure of less than 90 mmHg. (4)Subjects who have unusually high and/or low blood pressure and/or abnormal hematological data. (5)Subjects who are deemed to be unsuitable by the investigator.

Design outcomes

Primary

MeasureTime frame
Cognitrax

Countries

Japan

Contacts

Public ContactMariko Sato

Suntory global innovation center limited. Research Institute

Mariko_Sato@suntory.co.jp050-3182-0954

Outcome results

None listed

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