Effects of Essence of Chicken on Physical Fatigue, Working Memory and Attention
Effects of the Supplementation of Essence of Chicken on Physical Fatigue and Brain Functions Such as Working Memory and Attention Among Healthy Adults
1 other identifier
interventional
364
0 countries
N/A
Brief Summary
In Southeast Asia, Essence of Chicken, a chicken-meat-extract, is a popular beverage and is consumed as a traditional remedy for several ailments, including the use as a nutritional supplement for sickness, enhancement of mental efficiency, and recovery from mental fatigue. While the elderly use it as a nutritional supplement, students use it for relief from anxiety during exam times. The present study is conducted in order to assess the effects of BEC on various physical and mental parameters including physical fatigue, working memory and attention, mood and stress, in comparison to placebo.
Trial Health
Trial Health Score
Automated assessment based on enrollment pace, timeline, and geographic reach
participants targeted
Target at P75+ for not_applicable
Started Mar 2016
Health score is calculated from publicly available data and should be used for screening purposes only.
Trial Relationships
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Study Timeline
Key milestones and dates
Study Start
First participant enrolled
March 3, 2016
CompletedPrimary Completion
Last participant's last visit for primary outcome
November 7, 2016
CompletedStudy Completion
Last participant's last visit for all outcomes
January 30, 2017
CompletedFirst Submitted
Initial submission to the registry
February 20, 2017
CompletedFirst Posted
Study publicly available on registry
April 25, 2017
CompletedApril 25, 2017
February 1, 2017
8 months
February 20, 2017
April 20, 2017
Conditions
Outcome Measures
Primary Outcomes (5)
Fatigue-vitality
Psychometric tests SF-36 (score 100%)
4 weeks
Physical fatigue
Chalder Fatigue Questionnaire (score 0-33)
4 weeks
Attention
Stroop (mean latency and proportion correct)
4 weeks
Sustained attention
Sustained Attention to Response Task (mean latency and % of correct trials)
4 weeks
Working memory
Digit Span test (Maximal FORWARD digit span and Maximal BACKWARD digit span, etc)
4 weeks
Secondary Outcomes (3)
Mood
4 weeks
Stress
4 weeks
Adverse effects
4 weeks
Study Arms (3)
1 bottle
ACTIVE COMPARATOR2 bottles
ACTIVE COMPARATORPlacebo
PLACEBO COMPARATORInterventions
Brand's Essence of Chicken (BEC) is produced via a water extraction process from chicken meat for several hours under high-temperature, followed by centrifugation to remove fat and cholesterol, vacuum concentration to 3- to 4-fold, sterilization by high temperature and pressure before bottling. This kind of chicken essence is rich in protein, and low in sugar and fat, conveniently available and consumable, and easy for household storage.
Eligibility Criteria
You may qualify if:
- Normal BMI
- Not continuously taken Essence of Chicken for the last 3 months
You may not qualify if:
- Suffering from chronic or malignant diseases e.g. cancer, heart, liver, renal or other metabolic diseases.
- Any psychiatric or neurological disease
- Pregnant and lactating women
- Subjects participated in any investigational drug trial within 4 weeks before screening
- Consumption of food supplement in the previous 2 weeks
- Professional athletes
- Subjects with recent lifestyle changes in the past 4 weeks
- History of allergy to chicken meat and seafood
Contact the study team to confirm eligibility.
Sponsors & Collaborators
- Sprim Advanced Life Scienceslead
- Cereboscollaborator
MeSH Terms
Conditions
Condition Hierarchy (Ancestors)
Study Design
- Study Type
- interventional
- Phase
- not applicable
- Allocation
- RANDOMIZED
- Masking
- QUADRUPLE
- Who Masked
- PARTICIPANT, CARE PROVIDER, INVESTIGATOR, OUTCOMES ASSESSOR
- Purpose
- TREATMENT
- Intervention Model
- PARALLEL
- Sponsor Type
- OTHER
- Responsible Party
- SPONSOR
Study Record Dates
First Submitted
February 20, 2017
First Posted
April 25, 2017
Study Start
March 3, 2016
Primary Completion
November 7, 2016
Study Completion
January 30, 2017
Last Updated
April 25, 2017
Record last verified: 2017-02