Blackcurrants Mitigate Postmenopausal Bone Loss Through Gut Microbiota-Bone Axis: A Randomized Clinical Trial Coupled With a Multi-Omics Approach to Inform Precision Nutrition
University of Connecticut
Summary
The goal of this clinical trial is to evaluate the effects of blackcurrant (BC) supplementation on changes in bone density and gut microbiome composition in postmenopausal females.
Description
Postmenopausal osteoporosis (PMO) is a debilitating and progressive metabolic bone disorder caused by estrogen deficiency after menopause, leading to an imbalance in bone remodeling. Owing to its high morbidity and serious complications, substantial efforts have been devoted to its prevention and treatment. Emerging evidence indicates that the gut microbiome plays a pivotal role in bone health through immune and endocrine pathways, influencing bone turnover via cytokine signaling, metabolite production, and calcium balance. Our previous 6-month trial suggested that blackcurrant (BC) may exert…
Eligibility
- Age range
- 45–70 years
- Sex
- Female
- Healthy volunteers
- Yes
Inclusion Criteria: * postmenopausal (defined as no more than 10 years since final menstrual cycle) females aged 45-70 years * not on hormone replacement therapy for at least one year before initiation of the study * maintaining normal exercise level (\< 7 hours/week) and willing to avoid exercise for 24 hours prior to blood and stool sampling * willing to ingest a dietary blackcurrant supplement or placebo (up to 1,176 mg/day, three 392mg capsules) * willing to avoid other dietary supplements for the duration of the study * willing to avoid intake of foods extremely rich in anthocyanins and…
Interventions
- DrugBlackcurrant (BC) extract
Consume three capsules per day containing 784 mg of blackcurrant (BC) extract (261.33 mg BC and 130.67 mg placebo per capsule)
- DrugBlackcurrant (BC) extract
Consume three capsules containing 1,176 mg BC of extract (392 mg BC per capsule)
- DrugPlacebo
Consume three placebo capsules (392 mg placebo per capsule)
Location
- University of Connecticut, Department of Nutritional SciencesStorrs, Connecticut