Table 5.

Vitamin E and carotenoids profiles of pistachios (raw and roasted) (Independent T-test).

Pistachios		Raw (mg/mL)				Roasted (mg/mL)
Cells		Bound	SI	Free	SI	Bound	SI	Free	SI
HepG2	EC50	47.84 ± 5.44 b	2.41	100.72 ± 4.72 c	2.01	117.48 ± 6.11 d	3.17	34.73 ± 1.64 a	4.20
	CC50	115.49 ± 2.20 a		202.73 ± 6.46 c		372.60 ± 0.76 d		145.96 ± 7.14 b
Caco-2	EC50	51.49 ± 4.4 a	2.20	117.13 ± 2.9 b	2.24	151.67 ± 14.8 c	3.81	36.66 ± 3.3 a	5.43
	CC50	113.44 ± 8.0 a		262.87 ± 24.0 b		578.53 ± 44.5 d		198.92 ± 20.4 c
MDA-MB-231	EC50	51.04 ± 0.69 c	1.85	28.12 ± 1.43 b	1.50	57.61 ± 2.18 d	2.42	7.41 ± 0.82 a	8.01
	CC50	94.20 ± 3.91 c		42.15 ± 6.71 a		139.22 ± 1.31 d		59.39 ± 2.96 b

SI, selectivity index = CC₅₀/EC₅₀. Values with different letters in common in each raw are contrasting (p < 0.05) significantly.