Table 4.
RW | IPA | Blonde | Free | ANOVA * | |||||
---|---|---|---|---|---|---|---|---|---|
Mean (SD) | Mean (SD) | Mean (SD) | Mean (SD) | df | F | p | |||
Total TYR | Accumulated | 0–6 h | 6.2 (2.9) | 3.1 (2.4) w | 3.3 (1.8) w | 0.2 (0.5) w,i,b | (3.55) | 32.4 | <0.001 |
0–24 h | 6.5 (2.9) | 3.4 (2.5) w | 3.7 (1.8) w | 0.6 (0.8) w,i,b | (3.55) | 30.3 | <0.001 | ||
Fraction | 0–2 h | 4.1 (2.1) | 2.2 (1.7) w | 2.6 (1.5) w | 0.2 (0.51) w,i,b | (3.55) | 23.3 | <0.001 | |
2–4 h | 1.9 (1.5) | 0.7 (0.7) w | 0.5 (0.4) w | 0.03 (0.02) w,i | (3.54) | 21.8 | <0.001 | ||
4–6 h | 0.3 (0.5) | 0.1 (0.1) | 0.1 (0.1) | 0.04 (0.02) | (3.54) | 3.2 | 0.031 | ||
6–12 h | 0.1 (0.1) | 0.2 (0.1) | 0.1 (0.1) | 0.06 (0.05) i | (3.55) | 4.8 | 0.005 | ||
12–24 h | 0.3 (0.5) | 0.2 (0.2) | 0.2 (0.1) | 0.3 (0. 6) | (3.55) | 0.4 | 0.787 | ||
Total HT | Accumulated | 0–6 h | 3.1 (1.3) | 1.0 (0.6) w | 0.6 (0.3) w | 0.4 (0.5) w | (3.55) | 55.3 | <0.001 |
0–24 h | 4.8 (2.4) | 2.8 (1.4) w | 1.5 (0.7) w | 2.3 (1.6) w | (3.55) | 15.2 | <0.001 | ||
Fraction | 0–2 h | 1.7 (1.2) | 0.3 (0.2) w | 0.3 (0.2) w | 0.12 (0.4) w | (3.55) | 26.8 | <0.001 | |
2–4 h | 1.1 (0.7) | 0.5 (0.6) w | 0.2 (0.1) w | 0.1 (0.1) w | (3.54) | 28.5 | <0.001 | ||
4–6 h | 0.3 (0.3) | 0.2 (0.2) | 0.1 (0.11) w | 0.2 (0.2) | (3.54) | 3.4 | 0.023 | ||
6–12 h | 0.6 (1.1) | 0.7 (0.7) | 0.3 (0.2) | 0.8 (1.1) | (3.55) | 1.4 | 0.245 | ||
12–24 h | 1.0 (0.9) | 1.1 (1.2) | 0.7 (0.5) | 1.1 (0.86) | (3.55) | 1.2 | 0.314 |
RW: red wine; IPA: IPA beer; Blonde: blonde beer; Free: non-alcoholic beer. SD: standard deviation; df: degrees of freedom; TYR: tyrosol; HT: hydroxytyrosol. Total TYR is the sum of free TYR, TYR-4-sulphate, and TYR-4-glucuronide. Total HT is the sum of free HT, HT-4-sulphate, HT-glucuronide (HT-3-glucuronide plus HT-4-glucuronide), HT-acetate-3-sulphate, HT-acetate, free Hval, and Hval-4-glucuronide. *ANOVA repeated measures. w, i, b = Tukey’s HSD post-hoc comparisons (W = p <0.05 compared to RW; I = p <0.05 compared to IPA; B = p <0.05 compared to blonde).