FindTrial
Sign In

The effect of olive oil polyphenol ingestion on suppressing LDL oxidation - A systematic review

The effect of olive oil polyphenol ingestion on suppressing LDL oxidation - A systematic review - The effect of olive oil polyphenol ingestion on suppressing LDL oxidation - A systematic review

Status
Active, not recruiting
Phases
Unknown
Study type
Unknown
Source
JPRN
Registry ID
JPRN-UMIN000056788
Enrollment
Unknown
Registered
2025-01-22
Start date
2025-01-20
Completion date
Unknown
Last updated
2026-09-14

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Healthy adults who are not suffering from any illness

Interventions

None listed

Sponsors

Yakujihou Marketing Jimusho
Lead Sponsor

Eligibility

Sex/Gender
All

Inclusion criteria

Inclusion criteria: Healthy adults who are not suffering from any illness

Exclusion criteria

Exclusion criteria: people who are suffering from illness and less than 18 years old and pregnant

Design outcomes

Primary

MeasureTime frame
oxidized LDL—

Countries

Japan

Contacts

Public ContactNaohisa Nosaka

The Nisshin OilliO Group, Ltd. Strategic Invention R&D

n-nosaka@nisshin-oillio.com045-757-5461

Outcome results

None listed

Source: JPRN (via WHO ICTRP) · Data processed: Sep 19, 2026