TABLE 3.
Serum lipids, antioxidant status measures, and endothelial function outcomes in participants prior to meal consumption12
| Nutmeat | Oil | Skin | Whole nut | |
| TG, mmol/L | 1.3 ± 0.2 | 1.4 ± 0.2 | 1.3 ± 0.1 | 1.2 ± 0.1 |
| TC, mmol/L | 5.1 ± 0.2 | 5.0 ± 0.2 | 5.1 ± 0.2 | 5.0 ± 0.2 |
| LDL cholesterol, mmol/L | 3.4 ± 0.2 | 3.3 ± 0.2 | 3.5 ± 0.2 | 3.4 ± 0.2 |
| HDL cholesterol, mmol/L | 1.1 ± 0.1 | 1.1 ± 0.1 | 1.0 ± 0.1 | 1.1 ± 0.1 |
| TC:HDL cholesterol | 5.1 ± 0.4 | 5.0 ± 0.4 | 5.2 ± 0.4 | 4.9 ± 0.3 |
| FRAP, μmol TE/L | 1209 ± 55 | 1208 ± 78 | 1192 ± 56 | 1148 ± 50 |
| Total thiols, mmol/L | 0.39 ± 0.01 | 0.39 ± 0.01 | 0.45 ± 0.03 | 0.40 ± 0.03 |
| MDA, μmol/L | 0.95 ± 0.13 | 0.85 ± 0.13 | 0.86 ± 0.07 | 0.75 ± 0.08 |
| RHI | 1.8 ± 0.1 | 1.8 ± 0.1 | 1.9 ± 0.1 | 2.0 ± 0.2 |
| fRHI | 0.28 ± 0.07 | 0.25 ± 0.09 | 0.35 ± 0.09 | 0.43 ± 0.10 |
| AI | 5.7 ± 5.5 | 3.0 ± 5.5 | 5.1 ± 5.5 | 8.9 ± 5.5 |
| AI_75 | −5.1 ± 5.0 | −7.2 ± 5.0 | −4.3 ± 4.9 | −1.1 ± 4.9 |
| Heart rate, beats/min | 57.5 ± 1.7 | 58.2 ± 2.1 | 59.9 ± 2.1 | 59.1 ± 1.7 |
1
Values are means ± SEMs, n = 15. AI, augmentation index; AI_75, AI normalized to a heart rate of 75 beats/min; FRAP, ferric reducing antioxidant potential; fRHI, Framingham reactive hyperemia index; MDA, malondialdehyde; RHI, reactive hyperemia index; TC, total cholesterol; TE, Trolox equivalent.
2
Blood was drawn after a 12-h fast.