Yellow pea-based pasta's impacts on the salt intake, glycemic parameters and oxidative stress in healthy individuals: a randomized clinical trial

Abstract Pea (Pisum sativum L.), a widely cultivated legumes globally, is attracting interest as a functional food owing to its antioxidant properties derived from nutritional components such as polyphenols. We previously reported that yellow pea-based pasta (YPP) aids in controlling blood glucose a...

書目詳細資料
發表在:	Scientific Reports
Main Authors:	Mamoru Ito, Joto Yoshimoto, Sho Ishii, Tetsuya Maeda, Yu Wada, Yoshikazu Yonei, Mikiya Kishi, Takahiro Ono
格式:	Article
語言:	英语
出版:	Nature Portfolio 2024-10-01
在線閱讀:	https://doi.org/10.1038/s41598-024-72290-6

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