Healthy Volunteers
Conditions
Keywords
Thermic Effect of Food, Energy Expenditure, Ginger
Brief summary
The main objective of the study is to evaluate the thermogenic effect of ginger.
Detailed description
Healthy and eutrophic women will receive capsules of 200 mg of ginger extract (5% active ingredient) or placebo (cellulose), along with a standardized breakfast, with a minimum seven days washout period.
Interventions
OTHERExtract of ginger
The volunteers will receive two capsules containing 200mg of extract of ginger with 5% of gingerols (20 mg). Breakfast will be offered (bread, butter, turkey ham and industrialized fruit juice) and the participants will have 15 minutes to eat it.
OTHERPlacebo (Cellulose)
The volunteers will receive two capsules containing cellulose (placebo). Breakfast will be offered (bread, butter, turkey ham and industrialized fruit juice) and the participants will have 15 minutes to eat it.
Sponsors
Federal University of Minas Gerais
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
OTHER
Masking
TRIPLE (Subject, Investigator, Outcomes Assessor)
Eligibility
Sex/Gender
FEMALE
Age
18 Years to 60 Years
Healthy volunteers
Yes
Inclusion criteria
* Females; * Aged between 18 and 60 years old; * Body mass index between 18.5 and 24.9 kg/m²; * Agree to sign the informed consent.
Exclusion criteria
* Any chronic health conditions (e.g. diabetes, hypertension, chronic renal failure, heart and liver disease); * Previous operation for weight loss; * Medications known to affect total energy expenditure; * Pregnancy and breast-feeding; * Smoking; * Alcohol use (\>2 doses/day).
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Change in postprandial energy expenditure | Baseline and thereafter at 30, 60, 120, 180 and 240 minutes postprandial | Energy expenditure will be assessed by indirect calorimetry |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Change in oxygen consumption | Baseline and thereafter at 30, 60, 120, 180 and 240 minutes postprandial | Oxygen consumption will be assessed by indirect calorimetry |
| Change in blood pressure | Baseline and thereafter at 30, 60, 120, 180 and 240 minutes postprandial | Blood pressure will be assessed using digital sphygmomanometer |
| Change in axillary temperature | Baseline and thereafter at 30, 60, 120, 180 and 240 minutes postprandial | Axillary temperature will be assessed using a digital thermometer |
| Change in metabolic profile | Baseline and thereafter at 30, 60, 120 and 240 minutes postprandial | Total cholesterol |
| Change in heart rate | Baseline and thereafter at 30, 60, 120, 180 and 240 minutes postprandial | Heart rate will be assessed using digital sphygmomanometer |
Countries
Brazil
Outcome results
None listed