Relationship between the Peroxidation of Leukocytes Index Ratio and the Improvement of Postprandial Metabolic Stress by a Functional Food

Table 1

Macronutrient composition of the two meals.

	Kcal	Lipids (saturated)	Proteins	Carbohydrates (sugars)
HFHCM-C (total)	831.4	40.9 (29.6)	6.9	105.7 (63.3)
Panna cotta with caramel (240 g)	647.4	34.3 (27.4)	4.3	77.5 (54.5)
Control cookies (40 g)	184	6.6 (2.2)	2.6	28.2 (8.8)
HFHCM-S (total)	846.4	40.6 (31.2)	6.8	108.8 (65.0)
Panna cotta with caramel (240 g)	647.4	34.3 (27.4)	4.3	77.5 (54.5)
Snello cookie (48 g)	199	6.3 (3.8)	2.5	31.3 (10.5)

C: control cookies; HFHCM: high fat and high carbohydrates meals; S: Snello cookie.