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Table 5 Antioxidant vitamins, antioxidant capacity and protein carbonylation in groups at baseline and 16 weeks

From: Wine grape pomace flour improves blood pressure, fasting glucose and protein damage in humans: a randomized controlled trial

 

Experimental

Control

Basal (0 weeks)

Final (16 weeks)

Basal (0 weeks)

Final (16 weeks)

α-Tocopherol (µM)

31.67 ± 8.58

32.48 ± 8.73

33.00 ± 10.12

31.75 ± 9.85

γ-Tocopherol (µM)

1.80 ± 0.74a

2.40 ± 1.36b*

1.97 ± 1.07

1.87 ± 0.72*

δ-Tocopherol (µM)

0.70 ± 0.13a

0.79 ± 0.23b

0.74 ± 0.26

0.76 ± 0.24

Vitamin C (µM)

28.66 ± 8.41a

34.58 ± 11.76b

23.16 ± 8.47a

30.21 ± 10.12b

TRAP (µM Trolox Eq.)

491.99 ± 114.69

469.82 ± 105.74

465.92 ± 82.97

424.96 ± 71.65

DPPH (µM Trolox Eq.)

93.47 ± 28.11a

72.05 ± 26.97b

91.04 ± 24.82a

67.16 ± 22.49b

Carbonyl groups (nmol/mg protein)

0.56 ± 0.18a

0.44 ± 0.19b

0.55 ± 0.14

0.54 ± 0.29

  1. Values are mean ± SD. Student t-test for paired samples was used to analyze differences of means within groups. Student t-test for independent samples was used to analyze differences of means between groups. Means within a group with different superscript letters are significantly different; P < 0.05 paired t test
  2. * Indicate statistically significant differences in the changes produced by the intervention between the groups (P < 0.05, paired t test)