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

Montclair State University

Status: Completed

Conditions: Endothelial Dysfunction

Treatments: Other: Experimental: Sprouted Chickpea Flour; Other: Control: Semolina Flour

Study type: Observational

Funder types: Other

Identifiers

NCT03801486

15-16-133

Details and patient eligibility

About

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.

Full 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.

Enrollment: 34 patients

Sex: All

Ages: 18 to 50 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• healthy adult

Exclusion criteria

• have diabetes mellitus, kidney disease, a history of cancer, cardiac issues, pulmonary disease, history of a stroke, obesity (for most people this means a body mass index greater than 30), or any life threatening chronic conditions.
• food allergies relevant to wheat, gluten, chickpea, and pasta sauce.
• are currently being treated for infectious mononucleosis, hepatitis, pneumonia, or other infectious diseases.
• are unable or unwilling to refrain from recreational drug (marijuana, cocaine, etc.) or alcohol use during the 24 hours prior to your exercise session.
• use nicotine products, or non-contraceptive hormonal therapy (birth control is okay).
• are pregnant or trying to become pregnant.

Trial design

34 participants in 2 patient groups

Experimental (SCF40)

Description:

At the experimental data collection visits participants consumed 255g of pasta made with 40% sprouted chickpea flour and 60% semolina flour (SCF40) with butter.

Treatment:

Other: Experimental: Sprouted Chickpea Flour

Control (SEM100)

Description:

At the control data collection visits participants consumed 255g of pasta made with 100% semolina flour (SEM100) with butter.

Treatment:

Other: Control: Semolina Flour