Table 2.

Baseline characteristics of study participants (n=36)^a

Characteristic	Males (n=15)	Females (n=21)
Age (years)	49±1.8 (39–63)	50±2.0 (45–97)
BMI (kg m−2)	27.3±0.7 (19.4–35.5)	24.8±0.5 (19.4–35.5)b
SBP (mm Hg)	124±2.6 (111–143)b	112.4±3.2 (94–150)
DBP (mm Hg)	72±2.0 (60–85)	66±2.6 (45–97)
RHI	1.98±0.18 (1.4–3.6)	2.33±0.13 (1.1–3.0)
FRHI	0.43±0.12 (0.2–1.4)	0.77±0.10 (0.01–1.4)b
AI	7.33±5.1 (−20.4–53.2)	18.0±5.08 (−17.6–49.4)

Abbreviations: AI, augmentation index; BMI, body mass index; BPM, beats per min; DBP, diastolic blood pressure; FRHI, Framingham reactive hyperaemia index; RHI, reactive hyperaemia index; SBP, systolic blood pressure.

^aMean ±s.e.m. (range). Baseline values were measured before consuming any study food.

^bTwo-sample t-test was used to determine significant (P<0.05) differences between genders (SAS version 9.2; SAS Institute Inc., Cary, NC, USA).