Fermented chickpeas may tame inflammation through gut bacteria

NCT ID NCT06134076

Not yet recruiting Knowledge-focused Sponsor: Penn State University Source: ClinicalTrials.gov ↗

First seen Jul 10, 2026 · Last updated Jul 10, 2026

Summary

This trial tests whether eating fermented chickpeas can reduce inflammation by changing the gut microbiome. Healthy adults will eat prepared meals with either fermented or unfermented chickpeas, and researchers will compare markers of inflammation and gut bacteria. The goal is to see if this simple food swap could support overall health.

What this could mean

Our plain-language read of the trial. This is informational only — not medical advice or a prediction.

Active substance: fermented chickpeas
What this could lead to: If fermented pulses reduce inflammation, they could become a simple dietary strategy to support gut health and lower chronic disease risk.
What could go wrong: This is a small, early-stage trial in healthy people only. Any anti-inflammatory effects may be modest or not apply to those with existing health conditions.

This is an AI summary of the original study and may miss details. Read our disclaimer.

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Conditions

The condition(s) this trial relates to.

Inflammation inflammatory disease

As listed by the trial registrant

The condition terms exactly as the trial's registrant entered them.

FERMENTED FOOD INFLAMMATION

Contacts and locations

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Study contacts

Contact

Phone: •••-•••-•••• Email: •••••@•••••
Contact

Phone: •••-•••-•••• Email: •••••@•••••

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