N/A Completed N=16 Basic Science

Effects of Alcoholic Beverages in Pro-inflammatory and Antioxidant Profile After an Oral Fat Diet

Alcohol Consumption

Source: ClinicalTrials.gov NCT02033174 ↗

Enrolled (actual)

Serious AEs

0.0%

Results posted

Oct 2016

Primary outcomePrimary: Change From Baseline in Concentrations of Antioxidant Profile After Red Wine Intake — 22.3; 12.7 percentage of change in TAC — p=0.05

Summary

Hypothesis: Red wine intake but not other alcoholic beverages together with a fat diet will decrease inflammatory factors and lipid peroxidation and decrease antioxidant capacity in healthy people after a five days period.

Outcome Measures

Outcome	Result	p-value
PRIMARY Change From Baseline in Concentrations of Antioxidant Profile After Red Wine Intake	22.3; 12.7	0.05

Eligibility Criteria

Inclusion Criteria

Healthy volunteers

Exclusion Criteria

Individuals with a plasma cholesterol level > 220 mg/dl
Smokers

View full record on ClinicalTrials.gov →

Data sourced from ClinicalTrials.gov (NCT02033174). Outcome figures and adverse-event rates are extracted automatically from the registry's posted results and are provided for clinician reference, not as a substitute for the primary publication. Informational only — not medical advice.