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. 2016 Nov 4;9:818–822. doi: 10.1016/j.dib.2016.10.028

Table 1.

Antioxidant Capacity (AC), evaluated by LOX-FL, ORAC and TEAC methods, and Peroxide Level (PxL) of serum after consumption of different foods in seven healthy subjects. Serving sizes were: glucose, 50 g; BO (bran oleoresin), BW (bran water extract) and R (reference) pastas, 70 g (fresh weight, f.w.); Lisosan G, 20 g (18 g dry weight, d.w.); R pasta + Lisosan G, 70 g (f.w.) + 20 g (18 d.w.). Data obtained at 0, 30, 60, 90, 120 and 240 min after consumption of each food are reported as mean value±SD (n=7 subjects).

ACLOX-FL(μmol Trolox eq./mL)
T0 T30 T60 T90 T120 T240


 

 

 

 

 

 


Glucose 1.46±0.02 1.30±0.04 1.49±0.03 1.38±0.08 1.26±0.04 1.23±0.03
BO Pasta 1.26±0.07 1.17±0.10 1.46±0.08 1.53±0.04 1.39±0.09 1.16±0.06
BW Pasta 1.31±0.02 1.43±0.08 1.19±0.08 1.41±0.05 1.44±0.01 1.26±0.07
R Pasta 1.51±0.06 1.34±0.01 1.34±0.03 1.18±0.01 1.42±0.01 1.11±0.01
Lisosan G 1.16±0.03 1.60±0.12 1.57±0.12 1.23±0.04 1.52±0.11 1.29±0.12
R Pasta + Lisosan G 1.03±0.07 1.14±0.03 0.89±0.01 1.28±0.02 0.95±0.01 0.97±0.04
ACORAC(μmol Trolox eq./mL)
T0 T30 T60 T90 T120 T240


 

 

 

 

 

 


Glucose 12.33±0.41 11.87±0.32 11.31±0.53 10.94±0.54 11.35±0.55 10.49±0.40
BO Pasta 14.57±0.90 13.91±1.15 14.53±1.69 14.49±1.29 14.51±1.10 12.85±1.07
BW Pasta 12.96±0.05 12.74±0.04 13.28±0.05 12.33±0.05 12.41±0.06 11.96±0.06
R Pasta 11.74±0.26 12.56±0.70 12.74±0.29 12.32±0.15 12.07±0.66 12.34±0.33
Lisosan G 16.94±1.60 16.55±1.86 16.85±1.53 16.85±1.31 14.41±1.74 14.87±1.22
R Pasta + Lisosan G 16.25±0.23 12.24±0.75 14.77±0.43 14.84±0.38 12.95±0.23 14.36±0.61
ACTEAC(μmol Trolox eq./mL)
T0 T30 T60 T90 T120 T240


 

 

 

 

 

 


Glucose 2.55±0.06 2.56±0.05 2.45±0.06 2.50±0.05 2.62±0.08 2.61±0.07
BO Pasta 2.84±0.03 2.84±0.05 2.78±0.08 2.82±0.08 2.92±0.05 2.82±0.12
BW Pasta 2.13±0.02 2.00±0.02 1.98±0.02 1.76±0.06 2.04±0.01 2.02±0.03
R Pasta 2.38±0.07 2.28±0.13 2.28±0.11 2.22±0.13 2.32±0.12 2.29±0.10
Lisosan G 2.40±0.05 2.43±0.03 2.40±0.04 2.31±0.02 2.40±0.04 2.28±0.04
R Pasta + Lisosan G 2.31±0.16 2.32±0.09 2.39±0.18 2.30±0.14 2.42±0.14 2.29±0.17
PxL (μmol H2O2eq./mL)
T0 T30 T60 T90 T120 T240


 

 

 

 

 

 


Glucose 22.24±1.44 24.59±0.97 25.20±2.06 28.49±2.13 25.20±1.90 26.45±2.12
BO Pasta 21.82±0.90 19.32±0.58 16.24±1.12 19.98±0.86 18.86±0.49 18.16±0.45
BW Pasta 18.51±0.03 22.94±0.08 22.51±0.13 27.91±0.02 23.56±0.09 24.05±0.03
R Pasta 11.77±0.86 13.42±1.34 16.50±1.39 17.99±0.91 16.40±0.24 14.93±1.45
Lisosan G 19.86±1.89 16.61±2.30 21.33±0.90 19.07±1.87 20.42±1.40 21.24±1.34
R Pasta + Lisosan G 21.07±1.87 24.05±1.07 27.37±1.26 20.11±0.52 23.88±1.25 24.22±0.65