Incorporating sprouted chickpea flour in pasta increases brachial artery flow-mediated dilation
| Autor: | Evan L. Matthews, Adrian L. Kerrihard, Charles Feldman, J. A. Bruno, David W. Konas |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Adult
Dietary Fiber Male 0301 basic medicine Brachial Artery Cardiovascular health Flour Trolox equivalent antioxidant capacity Flow mediated dilation 030204 cardiovascular system & hematology Partial substitution Antioxidants 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine Physiology (medical) medicine.artery Humans Medicine Food science Brachial artery Meal business.industry food and beverages Semolina Flour Starch Dilatation Cicer 030104 developmental biology chemistry Female Plant Preparations Trolox business |
| Zdroj: | Physiology International. 106:207-212 |
| ISSN: | 2498-602X |
| DOI: | 10.1556/2060.106.2019.21 |
| Popis: | Purpose Consumption of alternative flours, such as sprouted chickpea flour, has shown increased popularity in recent years. Foods rich in antioxidants have been shown to influence brachial artery flow-mediated dilation (FMD), a non-invasive test of a crucial layer of the artery called the endothelium. Partially replacing the semolina flour in pasta with sprouted chickpea flour (SCF) may acutely affect endothelial function post-digestion. We sought to determine if FMD was higher, lower, or the same post-digestion of pasta made with 60% semolina flour and 40% SCF (SCF40) vs. post-digestion of pasta made with 100% semolina flour (SEM100, i.e., control). Methods Trolox equivalent antioxidant capacity (TEAC) analysis was performed on the same flour samples. Healthy participants underwent a screening visit and two randomized controlled meal data collection visits (SCF40 and SEM100). At each data collection visit, participants consumed 255 g of pasta with butter. FMD was assessed 2–3 h after pasta consumption. Results TEAC results showed that SCF40 (2.031 ± 0.096 mmol trolox/100 g sample) had significantly greater antioxidant capacity than SEM100 (1.736 ± 0.046 mmol trolox/100 g sample; p = 0.02). Twenty-two healthy participants (5 men and 17 women; 26 ± 2 years, 66.6 ± 2.3 kg, BMI = 24 ± 1 kg/m2, SBP = 114 ± 3 mmHg, DBP = 75 ± 2 mmHg, HR = 74 ± 3 BPM) were studied. FMD in the SCF40 condition (10.3% ± 1.2%) was greater than the SEM100 condition (7.9% ± 0.8%, p = 0.02). Conclusion These data suggest that partial substitution with sprouted chickpea flour in place of semolina flour in pasta acutely improves post-digestion FMD, which may be beneficial for cardiovascular health (ClinicalTrials.gov Identifier: NCT03801486). |
| Databáze: | OpenAIRE |
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