Interaction of Salivary Proteins and Polyphenols

Completed · Not applicable

Conditions studied: Diet Habit, Diet Modification, Taste, Altered, Saliva Altered

In brief

Participants will be chosen through an initial sensory test to find high and low-perceivers of astringency. Selected participants will drink a chocolate milk or milk substitute beverage for one week each with washout weeks in between. At the end of each week participants will taste and rate multiple beverages for their astringency and other sensory properties. Participants will provide saliva samples weekly for proteomic analysis and (potentially) analysis of polyphenols. Participants will also be asked to provide a 24 hour dietary recall once per week. Data will be analyzed to determine if there is a relationship between polyphenol exposure, astringency ratings, and salivary protein composition.

Key facts

Study ID

NCT03501238

Run by

Purdue University

People needed

63

Starts

2017-06-08

Expected to finish

2018-01-01

Last updated by the study team

2023-05-25

Who can join

Age: 18 and older, up to 45. Sex: any. Healthy volunteers: accepted.

You may qualify if…

• High or low perceivers of astringency (from initial screening)

You may not qualify if…

• Current smokers (within 30 days), dairy/nut/cocoa allergies, piercings in mouth, mid-range perceiver of astringency, issues with taste, smell, swallowing or choking.

Where it is running

• Purdue University — West Lafayette, Indiana, United States

Full record on ClinicalTrials.gov

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