Effects of Continuous Intake of Processed Yuzu Peel Foods on improving Cold Sensitivity

Effects of Continuous Intake of Processed Yuzu Peel Foods on improving Cold Sensitivity - Effects of Continuous Intake of Processed Yuzu Peel Foods on improving Cold Sensitivity

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000051566

Enrollment

Registered

2023-07-10

Start date

2023-07-10

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 subjects

Interventions

Oral ingestion of 10g of test food for 7 days.

Eligibility

Sex/Gender

Female

Inclusion criteria

Inclusion criteria: 1. Individuals who can understand the purpose and contents of this study and can agree to participate in this study by letter 2. Healthy female student 3. Individuals with cold sensitivity

Exclusion criteria

Exclusion criteria: 1. Individuals with citrus allergies or underlying illnesses 2. Individuals with a medical history of Raynaud's phenomenon

Design outcomes

Primary

Measure	Time frame
skin surface temperature, blood pressure, pulse, axillary temperature, drum temperature	—

Secondary

Measure	Time frame
Questionnaire survey on cold sensitivity and about blood flow improvement	—

Countries

Japan

Contacts

Public ContactShunji Mizobuchi

Kochi University Clinical nursing, Kochi Medical School

mizoshun@kochi-u.ac.jp+81888882138

Outcome results

None listed

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