# Innovation in Food Production Techniques to Improve Bioactive Content

> **NCT02231502** · NA · UNKNOWN · sponsor: **University of East Anglia** · enrollment: 20 (estimated)

## Conditions studied

- Bioavailability

## Interventions

- **OTHER:** Vegetable-based convenience food
- **OTHER:** Vegetable meal

## Key facts

- **NCT ID:** NCT02231502
- **Lead sponsor:** University of East Anglia
- **Sponsor class:** OTHER
- **Phase:** NA
- **Study type:** INTERVENTIONAL
- **Status:** UNKNOWN
- **Start date:** 2014-07
- **Primary completion:** 2014-12
- **Final completion:** 2015-01
- **Target enrollment:** 20 (ESTIMATED)
- **Last updated:** 2014-11-11

## Collaborators

- [object Object]
- [object Object]

## Primary source

ClinicalTrials.gov registry: https://clinicaltrials.gov/study/NCT02231502

## Citation

> US National Library of Medicine, ClinicalTrials.gov registration NCT02231502, "Innovation in Food Production Techniques to Improve Bioactive Content". Retrieved via AI Analytics 2026-06-14 from https://api.ai-analytics.org/clinical/NCT02231502. Licensed CC0.

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