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The verification for the suppressive effect of the test food consumption on the elevation of body surface temperature

The verification for the suppressive effect of the test food consumption on the elevation of body surface temperature: a randomized, placebo-controlled, double-blind, parallel-group comparison study - The verification for the suppressive effect of the test food consumption on the elevation of body surface temperature

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
JPRN
Registry ID
JPRN-UMIN000047485
Enrollment
60
Registered
2022-04-14
Start date
2022-03-24
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 Japanese subjects

Interventions

Duration: Two weeks Test food: Active capsule A Administration: Take three capsules per day at any time during the day *Take three capsules 30 minutes before entering the high-temperature environ

Sponsors

ORTHOMEDICO Inc.
Lead Sponsor
Medical Corporation Seishinkai, Takara Clinic Nerima Medical Association, Minami-machi Clinic
Collaborator

Eligibility

Sex/Gender
All

Inclusion criteria

Inclusion criteria: 1. Japanese 2. Male or female 3. Subjects aged 20 or more 4. Healthy subjects 5. Subjects who are judged as eligible to participate in the study by the physician 6. Subjects whose body temperature are less than 37 degrees Celsius

Exclusion criteria

Exclusion criteria: 1. Subjects who are undergoing medical treatment or have a medical history of malignant tumor, heart failure, and myocardial infarction 2. Subjects who have a pacemaker or an implantable cardioverter defibrillator (ICD) 3. Subjects currently undergoing treatment for any of the following chronic disease: cardiac arrhythmia, liver disorder, kidney disorder, cerebrovascular disorder, rheumatism, diabetes mellitus, dyslipidemia, hypertension, or any other chronic diseases 4. Subjects who are prone to anemia 5. Subjects who take "Foods for Specified Health Uses", "Foods with Functional Claims", or other functional food/beverage in daily use 6. Subjects currently taking medicines (include herbal medicines) and supplements 7. Subjects who are allergic to medications and/or the test-food-related products 8. Subjects who are pregnant, breast-feeding, and planning to become pregnant 9. Subjects who suffer from COVID-19 10. Subjects who have been enrolled in other clinical trials within the last 28 days before the agreement to participate in this trial or plan to participate another trial during this trial 11. Subjects who are judged as ineligible to participate in the study by the physician

Design outcomes

Primary

MeasureTime frame
The skin surface temperature measured with thermography at two weeks after consumption (2w)

Secondary

MeasureTime frame
The measured values and amount of change from baseline in each of the following items at 2w: blood flow volume, Profile of Mood States 2nd Edition (POMS2) Japanese version, subjective symptom (Visual Analogue Scale), plasma cortisol, autonomic function, sweat rates, salivary cortisol, salivary amylase, and moisture of the skin

Countries

Japan

Contacts

Public ContactNaoko Suzuki

ORTHOMEDICO Inc. R&D Department

nao@orthomedico.jp03-3818-0610

Outcome results

None listed

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