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

Risultato della ricerca: Article

11 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

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pasta
Oxidants
oxidants
Antioxidants
antioxidants
Serum
bran
oleoresins
Triticum
Dietary supplements
Water
Peroxides
Dietary Fiber
wheat bran
Carotenoids
Dietary Supplements
peroxides
durum wheat
dietary supplements
Assays

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

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

In: Food Chemistry, Vol. 221, 2017, pag. 278-288.

Risultato della ricerca: Article

Di Miceli, Giuseppe ; Di Miceli, Giuseppe ; Pasqualone, Antonella ; Pastore, Donato ; Laus, Maura N. ; Lenucci, Marcello S. ; Soccio, Mario ; Alfarano, Michela. / 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. In: Food Chemistry. 2017 ; Vol. 221. pagg. 278-288.
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AU - Di Miceli, Giuseppe

AU - Di Miceli, Giuseppe

AU - Pasqualone, Antonella

AU - Pastore, Donato

AU - Laus, Maura N.

AU - Lenucci, Marcello S.

AU - Soccio, Mario

AU - Alfarano, Michela

PY - 2017

Y1 - 2017

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AB - 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.

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