. 2017 Aug 18;6(8):70. doi: 10.3390/foods6080070

Table 3.

Results from the clinical study (n = 10).

Total Antioxidant Capacity (Plasma)	mM TE ± SD
Control—antioxidant activity at 0 h	19.4 ± 1.8 ^c
4% Spice Blend—antioxidant activity at 0 h	20.3 ± 1.1 ^a,b
Control—antioxidant activity after 2 h	20.0 ± 1.7 ^b,c
4% Spice Blend—antioxidant activity after 2 h	20.8 ± 1.8 ^a
Glycemic Index	Average Area Under the Curve ± SD
Control	117.4 ± 47.0 ^a
4% Spice Sample	115.6 ± 47.0 ^a

^a,b,c Column means (Total Antioxidant Capacity and Glycemic Index) with the same letter are not significantly different (p > 0.05).