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Effects of Incorporating Sprouted and Non-sprouted Chickpea Flour in Pasta Products Analyzed in Vivo Flow-mediated Dilation

Endothelial Dysfunction Clinical Trial

Official title:
The Effects of Incorporating Sprouted and Non-sprouted Chickpea Flour in Pasta Products Analyzed in Vivo Flow-mediated Dilation

Clinical Trial Summary

The investigators examined the effects on post-digestion brachial artery flow mediated dilation (FMD) and in vitro antioxidant capacity of 40% semolina flour replacement with sprouted chickpea flour.

Clinical Trial Description

The purpose of the current study was to examine in-vitro and in-vivo effects of replacing 40% of semolina flour with sprouted chickpea flour for the use in pasta. Antioxidant capacity in-vitro was measured by Trolox Equivalent Antioxidant Capacity. Brachial artery flow-mediated dilation, a test of in-vivo endothelial function, was performed for assessment of effects on post-digestion endothelial function. The investigators hypothesized that FMD would be higher after consuming 40% of semolina flour with sprouted chickpea flour pasta vs. 100% of semolina flour pasta. ;

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT03801486
Study type Observational
Source Montclair State University
Contact
Status Completed
Phase
Start date March 2, 2016
Completion date May 1, 2017
View Details
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