Serum antioxidant capacity and peroxide level of seven healthy subjects after consumption of different foods

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

Risultato della ricerca: Articlepeer review

3 Citazioni (Scopus)

Abstract

This article reports experimental data related to the research article entitled “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” (M.N. Laus, M. Soccio, M. Alfarano, A. Pasqualone, M.S. Lenucci, G. Di Miceli, D. Pastore, 2016) [1]. Antioxidant status of blood serum of seven healthy subjects was evaluated during four hours after consumption of two functional pastas, supplemented with either bran oleoresin or bran water extract obtained from durum wheat. For comparison, the effect of a non-supplemented reference pasta was also evaluated, as well as the effects of glucose, of the wheat grain dietary supplement Lisosan G, and of the reference pasta consumed together with Lisosan G. Serum antioxidant status was evaluated by measuring both the serum antioxidant capacity, using LOX-FL, ORAC and TEAC methods, and the serum oxidant status, assessed as peroxide level.
Lingua originaleEnglish
pagine (da-a)818-822
Numero di pagine5
RivistaData in Brief
Volume9
Stato di pubblicazionePublished - 2016

All Science Journal Classification (ASJC) codes

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