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.

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RESEARCH PRODUCT

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.

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

subject

Adult Male Serum Antioxidant medicine.medical_treatment Peroxide Antioxidants Analytical Chemistry chemistry.chemical_compound Young Adult 0404 agricultural biotechnology Phenols medicine Humans Food science Phenols Oleoresin Carotenoid Triticum chemistry.chemical_classification ABTS Bran Plant Extracts TEAC Medicine (all)Human serum food and beverages Reproducibility of Results 04 agricultural and veterinary sciences General Medicine Oxidants 040401 food science Carotenoids Durum wheat antioxidant LOX-FL Settore AGR/02 - Agronomia E Coltivazioni Erbacee Functional pasta chemistry Biochemistry Dietary Supplements ORAC Female Trolox Lisosan G Oxidation-Reduction Food Science

description

Effectiveness in improving serum antioxidant status of two functional pastas was evaluated by the novel Antioxidant/ Oxidant Balance (AOB) parameter, calculated as Antioxidant Capacity (AC)/Peroxide Level ratio, assessed here for the first time. In particular, Bran Oleoresin (BO) and Bran Water (BW) pastas, enriched respectively with either lipophilic (tocochromanols, carotenoids) or hydrophilic/phenolic antioxidants extracted from durum wheat bran, were studied. Notably, BO pasta was able to improve significantly (+65%) serum AOB during four hours after intake similarly to Lisosan G, a wheat antioxidant-rich dietary supplement. Contrarily, BW pasta had oxidative effect on serum so as conventional pasta and glucose, thus suggesting greater effectiveness of lipophilic than hydrophilic/phenolic antioxidants under our experimental conditions. Interestingly, no clear differences between the two pastas were observed, when AC measurements of either serum after pasta intake or pasta extracts by in vitro assays were considered, thus strengthening effectiveness and reliability of AOB approach.

year	journal	country	edition	language
2017-01-01	Food chemistry

10.1016/j.foodchem.2016.10.050 https://pubmed.ncbi.nlm.nih.gov/27979203