The effect of combining coffee beverages and lactic acid bacteria preparations on the antioxidant capacity of the body

The effect of combining coffee beverages and lactic acid bacteria preparations on the antioxidant capacity of the body - The effect of combining coffee beverages and lactic acid bacteria preparations on the antioxidant capacity of the body

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000056982

Enrollment

Registered

2025-04-01

Start date

2023-04-01

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

Normal person

Interventions

Coffee beverage alone Lactic acid bacteria preparation alone Use both

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: healthy person

Exclusion criteria

Exclusion criteria: Allergic constitution

Design outcomes

Primary

Measure	Time frame
The subjects will be asked to consume a can of coffee (per day) and a packet of lactic acid bacteria (per day) for two weeks, and blood samples will be taken before and after the consumption period to measure the serum activity of oxygen and free radical scavenging activity (hydroxyl radical, superoxide radical, alkyl hydroxy radical, alkyl peroxide radical, methyl radical, singlet oxygen).	—

Countries

Japan

Contacts

Public ContactHiroshi Ichikawa

Doshisha University Major of Medical Life Systems, Graduate School of Life and Medical Sciences

hichik@mti.biglobe.ne.jp0774-65-6396

Outcome results

None listed

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