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

Study Overview
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Brief Summary
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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
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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.

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

Conditions
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Endothelial Dysfunction

Intervention / Treatment
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* Other: Experimental: Sprouted Chickpea Flour
* Other: Control: Semolina Flour


Participation Criteria
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Eligibility Criteria
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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.

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 50 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental (SCF40)<br>At the experimental data collection visits participants consumed 255g of pasta made with 40% sprouted chickpea flour and 60% semolina flour (SCF40) with butter. | Other: Experimental: Sprouted Chickpea Flour<br>* 255g of pasta with 40% sprouted chickpea flour and 60% semolina flour (SCF40) with butter.<br>* Other names: SCF40;|
| Control (SEM100)<br>At the control data collection visits participants consumed 255g of pasta made with 100% semolina flour (SEM100) with butter. | Other: Control: Semolina Flour<br>* 255g of pasta with 100% semolina flour (SEM100) with butter.<br>* Other names: SEM100;|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Post-digestion flow mediated dilation | Post meal | Two hours following meal |