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Neural Correlates of an Olive Oil Essence

Status
Completed
Phases
NA
Study type
Interventional
Source
ClinicalTrials.gov
Registry ID
NCT01716286
Enrollment
11
Registered
2012-10-29
Start date
2012-02-29
Completion date
2012-03-31
Last updated
2016-05-11

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

Conditions

Neural Correlated of Different Foods

Brief summary

The aim of the current study was to investigate the effect of a low fat meal in comparison to a low fat meal dosed with the fatfree essence of olive oil.

Interventions

DIETARY_SUPPLEMENTlow fat vs. essence yoghurt

Sponsors

German Research Foundation
CollaboratorOTHER
German Federation of Industrial Research Associations
CollaboratorOTHER
Zentrum für Ernährungsmedizin und Prävention
CollaboratorOTHER
German Center for Diabetes Research
CollaboratorOTHER
University of Hohenheim
CollaboratorOTHER
Ludwig-Maximilians - University of Munich
CollaboratorOTHER
University Hospital Tuebingen
Lead SponsorOTHER

Study design

Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
BASIC_SCIENCE
Masking
SINGLE (Subject)

Eligibility

Sex/Gender
MALE
Age
20 Years to 33 Years
Healthy volunteers
Yes

Inclusion criteria

* male * heatly

Exclusion criteria

* lactose intolerance * fMRI cotraindications

Design outcomes

Primary

MeasureTime frame
change in brain activity (cerebral blood flow change after yogurt intake)30 minutes before as well as 30 minutes and 120 minutes after yoghurt intake

Countries

Germany

Outcome results

None listed

Source: ClinicalTrials.gov · Data processed: Mar 22, 2026