Figure 3.

Effect of the consumption of burgers on (A) uric acid and (B) antioxidant capacity in plasma throughout the study. Volunteers consumed one WGPF-burger daily between weeks 0 and 4 (intervention period), followed by a washout period (weeks 4 to 8), and then consumed one control-burger daily between weeks 8 and 12 (control period). Bars represent the mean value for each time; lines represent the 95% confidence interval. Analysis of variance (ANOVA) of four repeated measures with the repeated contrast method was used to evaluate changes between the 4-week intervention periods over time. DPPH: 2,2-diphenyl-1-picrylhydrazyl; TE: Trolox^® equivalent.