Effect of a walnut meal on postprandial oxidative stress and antioxidants in healthy individuals

Nutrition Journal

Table 2 Fasting circulating lipids and indicators of antioxidant status prior to (0 hour) and 24 hours following consumption of control and walnut meals ¹

	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 ± 0.33^a	1.75 ± 0.32	1.85 ± 0.24^b*
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 ± 0.10^a	1.42 ± 0.11	1.33 ± 0.12^b*
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 ± 0.26^a	2.35 ± 0.28	2.23 ± 0.21	2.85 ± 0.32^b*

¹Values are means ± SEM. Values in the same measure with different superscript letters a or b are significantly different (Student’s t test): *P < 0.05.

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