NCT03801486View on ClinicalTrials.gov

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

CompletedOBSERVATIONAL
Enrollment

34

Participants

Timeline

Start Date

March 2, 2016

Primary Completion Date

May 1, 2017

Study Completion Date

May 1, 2017

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.

All Listed Sponsors
lead

Montclair State University

OTHER

NCT03801486 - Effects of Incorporating Sprouted and Non-sprouted Chickpea Flour in Pasta Products Analyzed in Vivo Flow-mediated Dilation | Biotech Hunter | Biotech Hunter