Impact Hesperetin in Combination with Sucrose on Blood Glucose Regulation

Last updated: November 20, 2024
Sponsor: University of Vienna
Overall Status: Completed

Phase

1

Condition

N/A

Treatment

Sucrose+ Hesperetin

10% Sucrose

7% Sucrose

Clinical Study ID

NCT06340087
706014-3
  • Ages 18-45
  • All Genders
  • Accepts Healthy Volunteers

Study Summary

The aim of this cross-over intervention study is to investigate the influence of hesperetin applied in combination with sucrose in comparison to an equally sweet-tasting sucrose-only solution and an isocaloric sucrose-only solution on markers of energy metabolism

Eligibility Criteria

Inclusion

Inclusion Criteria:

  • healthy

  • non-smoking

  • normal taste responses towards sweet taste

Exclusion

Exclusion Criteria:

  • pregnancy or breast-feeding

  • regular smokers

  • disturbed glucose and/or lipid metabolism

  • regular intake of medication

  • known allergies against one of the test compounds

  • ageusia alcohol or drug addiction intake of antibiotics within the past 2 months

Study Design

Total Participants: 39
Treatment Group(s): 3
Primary Treatment: Sucrose+ Hesperetin
Phase: 1
Study Start date:
March 31, 2024
Estimated Completion Date:
November 15, 2024

Study Description

The study is designed as a randomised cross-over intervention study with three arms. The aim is to investigate the influence of a 10% sucrose solution, corresponding to the sugar content of a conventional soft drink, compared to an equally sweet-tasting 7% sucrose solution in combination with 50 mg/L of the polyphenol hesperetin, and a less sweet 7% sucrose solution w/o hesperetin on time-dependent blood glucose fluctuations and ad libitum energy intake in metabolically healthy male volunteers.

To investigate the underlying mechanisms, the individual appetite score, metabolic and hormonal responses to the interventions and will be measured. In addition, the participants' individual thresholds for sweet taste, preference and consumption for sweet-tasting foods such as sugar and sweeteners, and their body composition will be recorded as potential influencing factors.

Connect with a study center

  • Christian Doppler Laboratory for Taste Research

    Vienna, 1090
    Austria

    Site Not Available

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