Table 5.
Hydroxyl radical scavenging capacity (HRSC) of the bioaccessible fractions of foods and their combinations (HRSCmeasured and HRSCestimated), and the resultant interaction types (S: synergism, An: antagonism, Add: additive).
| Foods | HRSC (mmol TE.kg−1) | Food Combinations | HRSCmeasured (mmol TE.kg−1) | HRSCestimated (mmol TE.kg−1) | Interaction type |
|---|---|---|---|---|---|
| BC | 43.41 ± 1.25 | BC + Flaxseed | 31.04 ± 5.43a | 49.44 ± 1.55b | An |
| WWB | 42.16 ± 2.66 | BC + Hazelnut | 3.97 ± 0.43a | 48.06 ± 2.34b | An |
| Flaxseed | 70.31 ± 1.74 | BC + Milk | 89.58 ± 1.25b | 77.62 ± 1.13a | S |
| Hazelnut | 54.29 ± 2.82 | BC + Strawberry | 76.21 ± 2.49b | 68.03 ± 0.01a | S |
| Milk | 110.58 ± 1.0 | WWB + Flaxseed | 33.87 ± 3.07 | 48.77 ± 4.74 | An |
| Cheese | 110.25 ± 7.48 | WWB + GTE | 62.26 ± 8.24 | 124.15 ± 4.26b | An |
| Jambon | 89.83 ± 2.02 | WWB + BTE | 66.08 ± 4.94b | 49.41 ± 7.26a | S |
| Strawberry | 103.53 ± 1.74 | WWB + Wine | 20.58 ± 8.25a | 33.27 ± 4.88a | Add |
| GTE | 936.48 ± 16.64 | Milk + Flaxseed | 69.4 ± 6.23a | 102.55 ± 1.45b | An |
| BTE | 195.61 ± 49.82 | Milk + Strawberry | 98.88 ± 7.73a | 108.05 ± 1.27a | Add |
| Espresso | 288.79 ± 26.02 | Milk + GTE | 72.39 ± 2.68a | 170.49 ± 2.70b | An |
| Wine | 508.49 ± 12.15 | Milk + BTE | 79.7 ± 3.64a | 112.36 ± 5.80b | An |
| Milk + Espresso | 97.47 ± 6.66a | 133.75 ± 5.64b | An | ||
| Cheese + Wine | 88.00 ± 5.25a | 80.93 ± 4.63a | Add | ||
| Jambon + WWB | 73.22 ± 1.25b | 64.09 ± 2.32a | S | ||
| Jambon + Cheese | 107.76 ± 5.81a | 100.04 ± 4.00a | Add | ||
| Jambon + Wine | 82.02 ± 2.73b | 66.63 ± 9.11a | S |
Results are expressed as mean ± SD (n = 3). Different letters in the same row denote statistically significant differences (P < 0.05) according to student t-test. BC: breakfast cereal, WWB: whole wheat bread, GTE: green tea extract, BTE: black tea extract.