Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach

Giuseppe Di Miceli, Marcello S. Lenucci, Mario Soccio, Michela Alfarano, Giuseppe Di Miceli, Antonella Pasqualone, Donato Pastore, Maura N. Laus

Risultato della ricerca: Article

13 Citazioni (Scopus)

Abstract

Effectiveness in improving serum antioxidant status of two functional pastas was evaluated by the novel Antioxidant/Oxidant Balance (AOB) parameter, calculated as Antioxidant Capacity (AC)/Peroxide Level ratio, assessed here for the first time. In particular, Bran Oleoresin (BO) and Bran Water (BW) pastas, enriched respectively with either lipophilic (tocochromanols, carotenoids) or hydrophilic/phenolic antioxidants extracted from durum wheat bran, were studied. Notably, BO pasta was able to improve significantly (+65%) serum AOB during four hours after intake similarly to Lisosan G, a wheat antioxidant-rich dietary supplement. Contrarily, BW pasta had oxidative effect on serum so as conventional pasta and glucose, thus suggesting greater effectiveness of lipophilic than hydrophilic/phenolic antioxidants under our experimental conditions. Interestingly, no clear differences between the two pastas were observed, when AC measurements of either serum after pasta intake or pasta extracts by in vitro assays were considered, thus strengthening effectiveness and reliability of AOB approach.
Lingua originaleEnglish
pagine (da-a)278-288
Numero di pagine11
RivistaFOOD CHEMISTRY
Volume221
Stato di pubblicazionePublished - 2017

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

Fingerprint Entra nei temi di ricerca di 'Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach'. Insieme formano una fingerprint unica.

Cita questo