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Effects of consumption of the test food on the coldness of the body in healthy Japanese subjects

Effects of consumption of the test food on the coldness of the body in healthy Japanese subjects: an open-label trial - Effects of consumption of the test food on the coldness of the body in healthy Japanese subjects

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
JPRN
Registry ID
JPRN-UMIN000050127
Enrollment
10
Registered
2023-01-25
Start date
2023-01-25
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 Japanese subjects

Interventions

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. Men or women 3. Adults 4. Healthy subjects 5. Subjects who are concerned about coldness of their hands and feet 6. Subjects whose the AUC of palmar skin surface temperature from immediately after cold water load is relatively low

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 diseases: cardiac arrhythmia, liver disorder, kidney disorder, cerebrovascular disorder, rheumatism, diabetes mellitus, dyslipidemia, hypertension, or any other chronic diseases 4. Subjects who are undergoing medical treatment for anemia or cold sensitivity 5. Subjects who cannot use water in the cold season (whose fingertips change color to purple or white when these hands are put in water) 6. Subjects who use or take "Foods for Specified Health Uses," or "Foods with Functional Claims" in daily 7. Subjects who usually take food/beverage with functional ingredients which may influence the thermoregulation (e.g., monoglucosyl hesperidin, polyphenols from ginger, 6-gingerol, 6-shogaol, piperines from Piper longum, ellagic acid, L-citrulline, flavonoid from Crataegus laevigata, hyperin, capsaicin, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), or camelliasaponin B2) 8. Subjects who are currently taking medications (including herbal medicines) and supplements 9. Subjects who are allergic to medicines and/or the test food related products 10. Subjects who are pregnant, lactating, or planning to become pregnant during this trial 11. Subjects who suffer from COVID-19 12. 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 13. Subjects who are judged as ineligible to participate in this study by the physician

Design outcomes

Primary

MeasureTime frame
1. The area under the curve (AUC) of the palmar skin surface temperature from immediately to 30 minutes after cold water load at examination 12 weeks after consumption (12w)

Secondary

MeasureTime frame
1. The measured values of the palmar skin surface temperature at each measurement point, and the changes from measurements before and immediately after cold water load at 12w 2. The AUC of the palmar skin surface blood flow from immediately to 30 minutes after cold water load, the measured values at each measurement point, and changes from measurements before and immediately after cold water load at 12w 3. The subjective symptoms (coldness of fingertips, whole hands, and whole body) measured by visual analogue scale (VAS) before and 30 minutes after cold water load at 12w

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