Effects of High Consumption of Vegetables on Clinical, Immunological, and Antioxidant Markers in Subjects at Risk of Cardiovascular Diseases

Table 2

Antioxidant capacity and flavonoid content of vegetables provided for the study.


	W-Ex		ANFI-Ex
	FRAP μM	TPC μg GAE/g	FRAP μM	TPC μg GAE/g

Carrot	0.00	11.46 ± 2.62	22.70 ± 27.10	12.41 ± 5.69
Red cabbage	250.52 ± 108.69	37.01 ± 22.81	361.85 ± 214.89	48.71 ± 14.73
Pepper	737.29 ± 261.93	59.05 ± 12.77	229.21 ± 76.01	26.36 ± 3.81
Tomato	110.15 ± 70.70	13.24 ± 1.41	0.00	8.32 ± 3.37
Topinambur	0.00	10.47 ± 0.91	0.00	13.85 ± 4.08

FRAP: ferric-reducing antioxidant power; TPC: total phenol content; GAE: gallic acid equivalents; ANFI-Ex: extracts containing the medium polar compounds; W-Ex: water extracts. The data are the mean ± SD of 4 different samples collected during the study analysed in triplicate.

Oxidative Medicine and Cellular Longevity

Effects of High Consumption of Vegetables on Clinical, Immunological, and Antioxidant Markers in Subjects at Risk of Cardiovascular Diseases

Table 2