From: Effect of a walnut meal on postprandial oxidative stress and antioxidants in healthy individuals
0-hour | 24-hour | |||
---|---|---|---|---|
Measurement | Control (n = 16) | Walnut (n = 16) | Control (n = 16) | Walnut (n = 16) |
Total cholesterol, mmol/L | 4.74 ± 0.33 | 4.71 ± 0.29 | 4.68 ± 0.26 | 4.61 ± 0.27 |
Triglycerides, mmol/L | 1.92 ± 0.26 | 2.26 ± 0.33a | 1.75 ± 0.32 | 1.85 ± 0.24b* |
Uric acid, μmol/L | 314 ± 28 | 336 ± 33 | 323 ± 32 | 326 ± 32 |
Total polyphenols, mmol GAE/L | 1.47 ± 0.14 | 1.61 ± 0.20 | 1.52 ± 0.15 | 1.46 ± 0.15 |
ORAC(hydrophilic) , mmol/L | 1.41 ± 0.04 | 1.42 ± 0.05 | 1.38 ± 0.05 | 1.42 ± 0.06 |
ORAC(lipophilic) , mmol/L | 0.74 ± 0.03 | 0.79 ± 0.03 | 0.73 ± 0.03 | 0.78 ± 0.03 |
FRAP, mmol Trolox equivalents/L | 1.31 ± 0.10 | 1.12 ± 0.10a | 1.42 ± 0.11 | 1.33 ± 0.12b* |
Malondialdehyde, μmol/L | 0.18 ± 0.02 | 0.14 ± 0.01 | 0.17 ± 0.01 | 0.15 ± 0.01 |
α-tocopherol, μmol/L | 20.7 ± 2.28 | 19.6 ± 1.87 | 20.6 ± 2.47 | 19.0 ± 1.93 |
γ-tocopherol, mmol/L | 2.29 ± 0.26a | 2.35 ± 0.28 | 2.23 ± 0.21 | 2.85 ± 0.32b* |