Effects of Black Pepper on the Absorption of Nutrients in Vegetables

Completed · Not applicable

Conditions studied: Black Pepper, Absorption, Carotenoid

In brief

The objective of this project is to determine the extent to which eating black pepper together with vegetables increase the absorption of carotenoids (a class of important nutrients) in the vegetables such as beta-carotene.

Key facts

Study ID

NCT03490955

Run by

University of Massachusetts, Amherst

People needed

16

Starts

2018-09-06

Expected to finish

2019-11-30

Last updated by the study team

2021-04-30

Who can join

Age: 18 and older, up to 30. Sex: any. Healthy volunteers: accepted.

You may qualify if…

• 18-30 year old healthy adults

You may not qualify if…

• those who are <18 or >30 years old, have a BMI of <20 or >29 kg/m2, have a weight change >4.5 kg (9.91 pounds) in the past 3 months, exceed exercise activities of a recreational level over the past 3 months, have any diseases, especially intestinal disorders including lipid malabsorption or lactose intolerance, had abnormal liver or kidney function tests.
• Those who smoke, consume more than two alcoholic drinks per day, use medication affecting lipid profiles or dietary supplements affecting plasma cholesterol (e.g., Benocol or fiber supplements) will also be excluded.
• Additionally, this study excludes menopausal women, those using hormone-based contraceptives, those with abnormal menstrual cycles, and those who are pregnant, lactating or planning to become pregnant.

Where it is running

• Institute for Applied Life Sciences — Amherst, Massachusetts, United States

Full record on ClinicalTrials.gov

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