Effects of High Consumption of Vegetables on Clinical, Immunological, and Antioxidant Markers in Subjects at Risk of Cardiovascular Diseases : Table 2

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.