Table 9.
Effect of modified grain foods on oxidative stress and inflammation post intervention.
| Author, Year | Risk Factor for CVD | Intervention/s | Outcome Measure | Markers Measured | Results | |
|---|---|---|---|---|---|---|
| Δ from Baseline | p-Value | |||||
| Clerici et al., 2011 [30] | T2DM | 1 serve (80 g)/d Soy germ pasta (31–33 mg isoflavones) for 8 weeks | Oxidative stress | Ox-LDL (U/mL) | −1.60 ± 2.09 | NP |
| 8-iso-PGF2α (pg/mL) | −123.8 ± 180.4 | NP | ||||
| Total antioxidant capacity (mmol/L) | 79 ± 69 | NP | ||||
| Glutathione (mmol/L) | +5.0 ± 2.0 | NP | ||||
| Inflammation | IL-6 (pg/mL) | +0.19 ± 0.85 | NP | |||
| 1 serve (80 g)/d conventional pasta | Oxidative stress | OxLDL (U/mL) | +0.83 ± 1.12 | NP | ||
| 8-iso-PGF2α (pg/mL) | +71.9 ± 134.6 | NP | ||||
| Total antioxidant capacity (mmol/L) | −44 ± 89 | NP | ||||
| Glutathione (mmol/L) | +0.57 ± 0.93 | NP | ||||
| Inflammation | IL-6 (pg/mL) | +0.98 ± 0.93 | NP | |||
| Yang, 2010 [31] | Overweight/obese | 4 × 40 g slices of bread/day (173 mg polyphenols) | Oxidative stress | Plasma F2-isoprostane (pmol/L) | ~−20 * | NP |
| Urinary F2 isoprostanes (pmol/mmol creatinine) | ~+50 (450 to 500) * | NP | ||||
| 4 × 40 g slices of white bread/day | Oxidative stress | Plasma F2-isoprostane (pmol/L) | ~−150 * | NP | ||
| Urinary F2 isoprostanes (pmol/mmol creatinine) | ~+10 * | NP | ||||
Results provided as mean ± SD. * = Values were estimated from graphs. Abbreviations: NP, not provided; OxLDL, oxidative low density lipoprotein; 8-iso-PGF2α, 8-isoprotaglandinF2-alpha. IL-6, interleukin-6.