# Black Rice Anthocyanin in Mixed Meals: Influence on Postprandial Glycaemic and Lipid Responses Among Healthy Individuals

> **NCT04063137** · NA · COMPLETED · sponsor: **National University of Singapore** · enrollment: 24 (actual)

## Conditions studied

- Postprandial Hyperglycemia
- Lipidemia

## Interventions

- **DIETARY_SUPPLEMENT:** Anthocyanin fortified bread with beef patty (35% fat)

## Key facts

- **NCT ID:** NCT04063137
- **Lead sponsor:** National University of Singapore
- **Sponsor class:** OTHER
- **Phase:** NA
- **Study type:** INTERVENTIONAL
- **Status:** COMPLETED
- **Start date:** 2019-09-16
- **Primary completion:** 2020-12-30
- **Final completion:** 2020-12-30
- **Target enrollment:** 24 (ACTUAL)
- **Last updated:** 2024-11-15

## Collaborators

- [object Object]

## Primary source

ClinicalTrials.gov registry: https://clinicaltrials.gov/study/NCT04063137

## Citation

> US National Library of Medicine, ClinicalTrials.gov registration NCT04063137, "Black Rice Anthocyanin in Mixed Meals: Influence on Postprandial Glycaemic and Lipid Responses Among Healthy Individuals". Retrieved via AI Analytics 2026-05-31 from https://api.ai-analytics.org/clinical/NCT04063137. Licensed CC0.

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