Serum antioxidant capacity and peroxide level of seven healthy subjects after consumption of different foods
| Autor: | Mario Soccio, Antonella Pasqualone, Donato Pastore, Marcello Salvatore Lenucci, Giuseppe Di Miceli, Maura N. Laus, Michela Alfarano |
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| Přispěvatelé: | Laus, M., Soccio, M., Alfarano, M., Pasqualone, A., Lenucci, M., Di Miceli, G., Pastore, D., Laus, Maura N., Soccio, Mario, Alfarano, Michela, Pasqualone, Antonella, Lenucci, Marcello Salvatore, Di Miceli, Giuseppe, Pastore, Donato |
| Rok vydání: | 2016 |
| Předmět: |
Antioxidant
medicine.medical_treatment lcsh:Computer applications to medicine. Medical informatics Durum wheat antioxidants Functional pasta Human serum Lisosan G LOX-FL ORAC TEAC 01 natural sciences Peroxide chemistry.chemical_compound 0404 agricultural biotechnology Blood serum medicine Research article Food science Oleoresin lcsh:Science (General) Data Article Multidisciplinary Bran Chemistry 010401 analytical chemistry Healthy subjects food and beverages 04 agricultural and veterinary sciences 040401 food science Durum wheat antioxidant Settore AGR/02 - Agronomia E Coltivazioni Erbacee 0104 chemical sciences Antioxidant capacity lcsh:R858-859.7 lcsh:Q1-390 |
| Zdroj: | Data in Brief, Vol 9, Iss C, Pp 818-822 (2016) Data in Brief |
| ISSN: | 2352-3409 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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