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

NCT ID: NCT03801486

Last Updated: 2023-10-30

Basic Information

• Recruitment Status: COMPLETED
• Total Enrollment: 34 participants
• Study Classification: OBSERVATIONAL
• Study Start Date: 2016-03-02
• Study Completion Date: 2017-05-01

Brief 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.

Detailed 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.

Conditions

Endothelial Dysfunction

Study Design

• Observational Model Type: CASE_CROSSOVER
• Study Time Perspective: PROSPECTIVE

Study Groups

Experimental (SCF40)

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

Experimental: Sprouted Chickpea Flour

Intervention Type: OTHER

255g of pasta with 40% sprouted chickpea flour and 60% semolina flour (SCF40) with butter.

Control (SEM100)

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

Control: Semolina Flour

Intervention Type: OTHER

255g of pasta with 100% semolina flour (SEM100) with butter.

Interventions

Experimental: Sprouted Chickpea Flour

255g of pasta with 40% sprouted chickpea flour and 60% semolina flour (SCF40) with butter.

Intervention Type: OTHER

Control: Semolina Flour

255g of pasta with 100% semolina flour (SEM100) with butter.

Intervention Type: OTHER

Other Intervention Names

SCF40; SEM100

Eligibility Criteria

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.

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 50 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

Montclair State University

OTHER

Sponsor Role: lead

Responsible Party

Responsibility Role: SPONSOR

References

Bruno JA, Feldman CH, Konas DW, Kerrihard AL, Matthews EL. Incorporating sprouted chickpea flour in pasta increases brachial artery flow-mediated dilation. Physiol Int. 2019 Sep 1;106(3):207-212. doi: 10.1556/2060.106.2019.21. Epub 2019 Sep 30.

Reference Type: DERIVED

PMID: 31564118 (View on PubMed)

Other Identifiers

15-16-133

Identifier Type: -

Identifier Source: org_study_id