Research Article

Changes in LDL Oxidative Status and Oxidative and Inflammatory Gene Expression after Red Wine Intake in Healthy People: A Randomized Trial

Table 1

Baseline characteristics of healthy volunteers.

ParametersMin, maxMean ± SD

Age25,60–46,9031,04 ± 5,89
Height158,00–186,00169,58 ± 10,97
Weight48,00–92,7066,16 ± 12,24
BMI20,00–27,1023,42 ± 2,51
Neck33,00–43,0037,44 ± 3,17
Waist68,00–86,0076,44 ± 5,13
Abdomen78,00–102,0088,44 ± 8,56
Hips88,00–108,0097,50 ± 7,49
W/H 0,67–0,880,79 ± 0,06
PBF18,80–40,9028,47 ± 6,38
TBF11,71–28,3518,72 ± 5,29
TBL34,18–60,2244,61 ± 9,48
ASMMI5,33–8,656,90 ± 1,02

Results are expressed in mean value ± standard deviation and minimum and maximum for each parameter.
BMI: body mass index; W/H: waist/hips ratio; PBF: percentage of body fat mass; TBF: total body fat mass; TBL: total body lean; ASMMI: appendicular skeletal muscle mass index.