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

NCT03801486 · Status: COMPLETED · Type: OBSERVATIONAL · Enrollment: 34

Last updated 2023-10-30

No results posted yet for this study

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.

Conditions

  • Endothelial Dysfunction

Interventions

OTHER

Experimental: Sprouted Chickpea Flour

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

OTHER

Control: Semolina Flour

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

Sponsors & Collaborators

  • Montclair State University

    lead OTHER

Eligibility

Min Age
18 Years
Max Age
50 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2016-03-02
Primary Completion
2017-05-01
Completion
2017-05-01

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT03801486 on ClinicalTrials.gov