Impact of Anthocyanin-Rich Black Rice Consumption on Cognitive Function, Inflammation and Microvascular Function in Older Adults

What this Trial Is About

Researchers are evaluating the effects of black rice consumption on cognitive function, inflammation, and vascular health in older adults aged 50 to 80 years. The study focuses on understanding whether anthocyanin-rich black rice can improve memory and cognitive abilities, reduce inflammation, and support vascular function, as these factors tend to decline with age and may be linked to increased inflammatory markers found in older populations. This is a randomized controlled crossover study where participants consume either black rice or brown rice meals. The study measures acute effects 2 hours after eating the rice and short-term effects after 7 days of daily consumption. Participants attend four study visits, during which blood samples are taken to assess inflammatory markers, and cognitive tests are conducted using computer-based platforms. Vascular function is evaluated through laser Doppler imaging, blood pressure, and heart rate measurements. Participants will undergo a screening visit including health assessments and initial cognitive tests. During study visits, participants fast for 8 hours before consuming test meals and then complete cognitive and vascular assessments at baseline and after 2 hours. For the short-term phase, participants consume rice daily at home for 7 days and keep a compliance checklist. The primary outcomes include various cognitive tests, while secondary outcomes track inflammation and vascular markers. Data privacy and safety are maintained throughout, with a total study duration of about two weeks per participant.

Black Rice Consumption on Cognitive Function, Inflammation and Microvascular Function in Older Adults