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

•The new Antioxidant/Oxidant Balance (AOB) is presented for the first time.•AOB simultaneously considers serum Antioxidant Capacity (AC) and oxidant level.•AOB assesses very well serum antioxidant status while AC cannot do it.•A lipophilic antioxidant-enriched pasta strongly improves serum AOB.•Cont...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2017-04, Vol.221, p.278-288
Main Authors: Laus, Maura N., Soccio, Mario, Alfarano, Michela, Pasqualone, Antonella, Lenucci, Marcello S., Di Miceli, Giuseppe, Pastore, Donato
Format: Article
Language:English
Subjects:
Adult
Antioxidants - analysis
Antioxidants - chemistry
Carotenoids
Dietary Supplements
Durum wheat antioxidants
Female
Functional pasta
Human serum
Humans
Lisosan G
LOX-FL
Male
ORAC
Oxidants - chemistry
Oxidation-Reduction
Phenols - analysis
Plant Extracts - chemistry
Reproducibility of Results
Serum - chemistry
TEAC
Triticum - chemistry
Young Adult
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•The new Antioxidant/Oxidant Balance (AOB) is presented for the first time.•AOB simultaneously considers serum Antioxidant Capacity (AC) and oxidant level.•AOB assesses very well serum antioxidant status while AC cannot do it.•A lipophilic antioxidant-enriched pasta strongly improves serum AOB.•Contrarily, a hydrophilic/phenolic antioxidant-enriched pasta is ineffective. 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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.10.050