[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-study-detail:100572990":3},{"organization":4,"armGroups":7,"interventions":20,"overallOfficials":25,"centralContacts":30,"locations":39,"responsibleParty":55,"collaborators":59,"id":65,"slug":66,"hasResults":67,"nctId":68,"briefTitle":69,"officialTitle":70,"acronym":25,"eligibilityCriteria":71,"healthyVolunteers":72,"sex":73,"minAge":74,"maxAge":25,"enrollmentInfo":75,"targetDuration":25,"studyType":78,"phases":79,"briefSummary":81,"conditions":82,"keywords":84,"overallStatus":88,"whyStopped":25,"lastUpdateSubmitDate":89,"lastUpdatePostDateStruct":90,"startDateStruct":93,"completionDateStruct":95,"leadSponsor":97,"locationsCount":98},{"fullName":5,"class":6},"University of Reading","OTHER",[8,15],{"label":9,"type":10,"description":11,"interventionNames":12},"Green Tea","EXPERIMENTAL","200 mL green tea on first visit",[13,14],"Dietary Supplement: Green Tea","Dietary Supplement: Control (Hot Water)",{"label":16,"type":17,"description":18,"interventionNames":19},"Hot Water","PLACEBO_COMPARATOR","200 mL hot water on first visit",[13,14],[21,26],{"type":22,"name":9,"description":23,"armGroupLabels":24,"otherNames":25},"DIETARY_SUPPLEMENT","200 mL Green Tea",[9,16],null,{"type":22,"name":27,"description":28,"armGroupLabels":29,"otherNames":25},"Control (Hot Water)","200 mL hot water",[9,16],[31,36],{"name":32,"role":33,"phone":34,"phoneExt":25,"email":35},"Jeremy P E Spencer, PhD","CONTACT","+44 (0) 118 378 8724","j.p.e.spencer@reading.ac.uk",{"name":37,"role":33,"phone":25,"phoneExt":25,"email":38},"Emily Waterfield, MSci","emily.waterfield@pgr.reading.ac.uk",[40],{"facility":41,"status":25,"city":42,"state":25,"zip":25,"country":43,"countryCode":44,"cosmosGeoPoint":45,"geoPoint":50,"contacts":51},"Hugh Sinclaire Unit of Human Nutrition, Departmeant of Food and Nutrition, University of Reading","Reading","United Kingdom","UK",{"type":46,"coordinates":47},"Point",[48,49],-0.97113,51.45625,{"lat":49,"lon":48},[52,54],{"name":32,"role":33,"phone":53,"phoneExt":25,"email":35},"+44 1183788724",{"name":32,"role":33,"phone":25,"phoneExt":25,"email":25},{"type":56,"investigatorFullName":57,"investigatorTitle":58,"investigatorAffiliation":5,"oldNameTitle":25,"oldOrganization":25},"PRINCIPAL_INVESTIGATOR","Jeremy Paul Edward Spencer","Professor",[60,62],{"name":61,"class":6},"Biotechnology and Biological Sciences Research Council",{"name":63,"class":64},"Royal Berkshire NHS Foundation Trust","OTHER_GOV","100572990","investigating-the-effects-of-green-tea-on-blood-viscosity-100572990",false,"NCT06740448","Investigating the Effects of Green Tea on Blood Viscosity","Investigating the Effects of Green Tea on Whole Blood Viscosity","Inclusion Criteria:\n\n* Participants ages 65 years and older\n* Non-smoker Participants with at least 2 'good' veins for giving blood\n\nExclusion Criteria:\n\n* Participants under (BMI \\\u003C18.5 kg\u002Fm2) or extremely over-nourished (BMI \\>30 kg\u002Fm2)\n* Participants on prescription medication for CVD or regularly taking blood thinning drugs such as aspirin.\n* Participants with a history of CVD or CVD in immediate family\u002F high resting blood pressure\n* Participants with any food allergies\u002Fintolerances\n* Participants with a history of metabolic diseases\u002F high resting blood glucose\n* Participants with high resting levels of inflammatory markers (CRP)\n* Participants on hormone replacement therapy\n* Participants with abnormal red blood cell count or low haemoglobin stores",true,"ALL","65 Years",{"count":76,"type":77},35,"ESTIMATED","INTERVENTIONAL",[80],"NA","A diet high in flavonoids is becoming more established as beneficial to human health. Recent data suggest that the regular consumption of flavanols can reduce the numbers of deaths by cardiovascular disease at a population level. The mechanisms for these reductions in deaths by cardiovascular disease are still debated and little is known about their impacts on factors affecting blood viscosity. The metabolism of flavanols is complex, with different metabolites being predominant in the blood at different time points. Therefore, in this study, we will investigate the effects of green tea, a well-known source of flavanols, on blood viscosity at different time points. This will be assessed in healthy individuals with no history of cardiovascular disease aged 65+ years old. Blood viscosity will be measured before, and 2hours and 8hours after the consumption of green tea.",[83],"Cardiovascular Disease",[85,9,86,87],"Flavanol","Blood Viscosity","Older Adults","NOT_YET_RECRUITING","2024-12-19",{"date":91,"type":92},"2024-12-27","ACTUAL",{"date":94,"type":77},"2025-01",{"date":96,"type":77},"2025-05",{"name":5,"class":6},1]