Verification of the reducing effect on oxidative stress by daily intake of miso soup made with liquid miso

UMIN ID: UMIN000041043

Registered date:09/07/2020

Basic Information

• Recruitment status: Complete: follow-up complete
• Health condition(s) or Problem(s) studied: Healthy Adults
• Date of first enrollment: 2020/07/16
• Target sample size: 30
• Countries of recruitment: Japan
• Study type: Interventional
• Intervention(s): Intake a cup of miso soup made with 17g"LIQUID MISO HATCHO AKADASHI 410g"twice a day daily for four weeks

Outcome(s)

• Primary Outcome: Oxidative stress level (urinary 8-OHdG, urinary creatinine) at the beginning of or after the intake for four weeks.
• Secondary Outcome: Questionnaire(about defecation, stress and skin), urinary sodium, urinary indoxyl sulfate and urinary protein at the beginning of or after the intake for four weeks.

Key inclusion & exclusion criteria

• Age minimum: 20years-old
• Age maximum: Not applicable
• Gender: Male and Female
• Exclude criteria: 1.Persons who have chronic illness, 2.Persons who are allergic to soy 3.Persons who daily use medicines, foods for specified health uses, health foods and supplements that may have anti oxidative effect 4.Persons who have participated in other tests within the first month before the start of the test, or those who intend to participate in another exam after consenting to this exam 5.Persons who are pregnant, planning or hoping to be pregnant during the study period, breastfeeding

Related Information

• Primary Sponsor: Healthcare Systems Co., Ltd.
• Source(s) of Monetary Support: MARUSAN-AI Co., Ltd.