TABLE 5.

Blood plasma oxidative/antioxidant state by food

Food	Reactive oxygen species (RFU)	Total antioxidant capacity by ABTS A (μmol Trolox/100 g sample)
A	0.075 ± 0.005 a	7107.37 ± 145.88 c
B	0.070 ± 0.002 a	17,119.58 ± 561.03 a
C	0.040 ± 0.001 b	12,581.72 ± 76.45 b
D	0.068 ± 0.005 a	12,525.81 ± 196.51 b

Abbreviation: RFU: relative fluorescence units.

^A Total antioxidant capacity measured by discoloration test with ABTS.⁺ cation radical. The results are expressed as the mean ± standard error of the mean.

^a,b,c Different letters in the columns indicate significant statistical difference (p < 0.05).