Table 2.

Weekly total antioxidant capacity (TAC) of each dietary item or category, based on the Antioxidant Dietary Source Questions.

Dietary Food Items	Total Antioxidant Capacity/week(μmol FRAP/week)		F	P
	Normal Controls (N=25)	Schizophrenia Patients (N=29)
Fruit	2582.73 ± 469.881	3223.63±478.62	0.9	0.35
Vegetable	2711.62 ± 352.15	2515.71±304.14	0.18	0.67
Wine	212.5351± 58.30	215.94 ± 103.05	0.01	0.98
Juice	4606.69 ± 915.68	8362.29 ± 858.01	8.945	0.04*
Nut products	2120.48 ± 513.29	2307.85 ± 597.07	0.06	0.82
Dry fruit	635.58 ± 170.39	934.67 ± 333.70	0.58	0.45
Bread	2334.96 ± 363.07	2265.72 ± 355.43	0.02	0.89
Cereal	900.57 ± 186.57	1368.37 ±221.83	2.51	0.12
Baking chocolate	704.49 ± 272.54	1735.19 ± 661.96	1.86	0.18
Milk chocolate	197.31 ± 46.18	283.50 ± 68.66	1.02	0.32
Total	22580.72 ± 2124.20	24307.89 ± 2204.54	5.78	0.02*

¹Values are mean ± mean error (sd).