. 2022 Feb 17;5:414–422. doi: 10.1016/j.crfs.2022.02.008

Table 3.

Total antioxidant capacity (TAC) of foods at the end of each digestion step and in their bioaccessible fractions.

Foods	TAC (mmol TE.kg⁻¹)
Foods	Initial	Gastric phase	Intestinal phase	Colon phase	Bioaccessible fraction
BC	9.87 ± 0.65^b	19.09 ± 0.69^c	49.78 ± 0.08^e	3.95 ± 0.01^a	29.64 ± 1.74^d
WWB	16.27 ± 0.44^a	17.27 ± 1.38^a	123.32 ± 18.66^c	59.55 ± 10.6^a	70.8 ± 9.89^ab
Flaxseed	18.26 ± 1.14^a	40.25 ± 14.76^ab	83.46 ± 12.45^b	84.8 ± 19.1^b	101.74 ± 1.74^b
Hazelnut	46.57 ± 2.57^a	96.8 ± 19.02^ab	128.48 ± 5.97^b	83.39 ± 7.08^ab	107.41 ± 2.18^b
Milk	64.64 ± 0.74^b	10.29 ± 0.29^a	175 ± 14.74^c	3.46 ± 0.44^a	169.31 ± 5.67^c
Cheese	10.54 ± 0.14^a	72.48 ± 16.22^ab	192.71 ± 19.00^b	89.96 ± 37.99^ab	166.08 ± 17.08^b
Jambon	36.24 ± 1.64^a	33.63 ± 5.55^a	145.75 ± 15.16^b	131.37 ± 22.2^b	90.58 ± 6.29^ab
Strawberry	256.21 ± 4.49^bc	313.19 ± 21.67^c	173.49 ± 17.25^ab	174.17 ± 53.52^ab	108.72 ± 2.62^a
GTE	6370.92 ± 18.52^b	6621.66 ± 768.42^b	7068.25 ± 928.51^b	2971.63 ± 320.18^a	5052.22 ± 161.79^ab
BTE	2210.32 ± 167.17^b	3106.38 ± 347.82^b	2445.08 ± 165.43^b	1884.61 ± 318.13^b	472.8 ± 4.49^a
Espresso	657.52 ± 18.57^b	1582.57 ± 118.77^bc	959.44 ± 76.35^b	825.27 ± 23.33^b	243.6 ± 26.96^a
Wine	786.82 ± 30.90^a	1476.33 ± 391.26^b	585.96 ± 74.92^a	788.01 ± 2.77^a	398.87 ± 8.76^a

Results are expressed as mean ± SD (n = 3). Different letters in the same row denote statistically significant differences (P < 0.05) according to Duncan test. BC: breakfast cereal, WWB: whole wheat bread, GTE: green tea extract, BTE: black tea extract.