RCT in food Product - NSRF

 

Project’s full title: “Development of Functional Food Products with Encapsulated Active Ingredients”

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Funding agency: National Strategic Reference Framework (NSRF) 2007-2013

Project number: 3888
Project duration: 25 months
Project carrier: “Creta Farms” 
Principal Investigator (P.I.): Elsa Giakoumaki, Creta Farms 

Co-PIs: Marilena Kampa, Assistant Professor of Experimental Endocrinology 
Christos Lionis, Professor of General Practice and Primary Health Care
Apostolos Spyros, Assistant Professor, Department of Chemistry University of Crete 

Project Manager: Duijker George, Vasilaki Irene
Reseach Team: (in alphabetical order) 
Bertsias Antonios,
Galenianos Myron,
Koinaki Stella,
Lamprinea Christina 

 

Overall aim: Α crossover clinical study which aims to assess a possible reduction of the low density lipoproteincholesterol value (LDL-C) of the participants after the consumption of selected food over conventional foods. Secondary outcomes of this study are the reduction of total cholesterol and triglyceride levels after consuming selected foods compared with ordinary foods.