. 2014 Jun 24;2014:608053. doi: 10.1155/2014/608053

Table 3.

Antioxidant activity of bread enriched with powdered broccoli sprouts.

Activity	Bread sample	Buffer extract (BE)	Gastrointestinally digested (GE)	Absorbed (GDA)
Antiradical activity [EC₅₀ mg DW/mL]	C∗∗	83.31 ± 3.28^aA∗	96.29 ± 3.48^aB	22.99 ± 0.28^aC
	B1	83.93 ± 2.71^aA	42.13 ± 2.58^bB	22.16 ± 0.85^aC
	B2	76.59 ± 1.98^bA	39.44 ± 1.25^bB	22.54 ± 0.87^aC
	B3	70.49 ± 3.01^cA	41.64 ± 1.66^bB	18.86 ± 0.59^bC
	B4	65.64 ± 2.63^dA	33.78 ± 1.05^cB	17.50 ± 0.35^cC
	B5	72.14 ± 3.21^cbA	35.34 ± 0.97^cB	19.40 ± 0.92^bC

Reducing power [EC₅₀ mg DW/mL]	C	35.83 ± 1.65^aA	69.90 ± 2.63^aB	81.81 ± 3.58^aC
	B1	29.85 ± 0.86^bA	60.80 ± 3.01^beB	69.76 ± 2.16^bC
	B2	24.43 ± 0.94^cA	47.50 ± 2.15^cB	61.35 ± 2.45^cC
	B3	50.73 ± 1.29^dA	61.97 ± 2.85^dB	59.69 ± 1.85^cB
	B4	56.98 ± 1.94^eA	57.85 ± 2.16^eA	51.95 ± 1.21^dB
	B5	45.14 ± 1.02^fA	53.15 ± 1.54^eB	50.62 ± 2.65^dB

Chelating power [EC₅₀ mg DW/mL]	C	37.70 ± 1.52^aA	54.74 ± 2.33^aB	19.43 ± 0.60^aC
	B1	30.39 ± 0.58^bA	28.45 ± 0.85^bB	26.57 ± 0.74^bC
	B2	27.31 ± 1.33^cA	37.11 ± 1.02^cB	21.19 ± 0.58^cC
	B3	28.08 ± 0.96^cA	43.21 ± 2.11^dB	23.84 ± 0.54^dC
	B4	25.86 ± 0.75^dA	65.77 ± 2.85^eB	22.45 ± 0.92^dcC
	B5	26.83 ± 1.12^dA	71.82 ± 3.26^fB	24.18 ± 0.18^aC

Inhibition of lipids peroxidation [EC₅₀ mg DW/mL]	C	28.73 ± 0.89^dA	27.21 ± 1.12^aA	17.87 ± 0.45^bB
	B1	12.69 ± 0.53^aA	19.47 ± 0.84^bB	7.13 ± 0.12^cdC
	B2	11.99 ± 0.35^aA	19.76 ± 0.58^bB	8.41 ± 0.35^cC
	B3	11.91 ± 0.42^aA	20.24 ± 1.03^cB	6.81 ± 0.46^deC
	B4	12.19 ± 0.59^aA	23.55 ± 1.12^dB	6.63 ± 0.22^eC
	B5	12.28 ± 0.45^aA	22.43 ± 0.82^dB	8.77 ± 0.31^cC

*Means within each feature (antioxidant activity) with different small letters (column; the % of supplement) and capital letters (rows; the kind of extract) are significantly different (α < 0.05).

**C: control bread, B1–B5: wheat bread with 1–5% of powdered broccoli sprouts addition, respectively.