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

Table 6

Plasma and salivary antioxidants.

	High T0	High T4	Low T0	Low T4
TRAP μM (plasma)	902.7 (866.5–1066.1)	929.7 (831.1–1103.6)	945.3 (857.3–1086.8)	944.4 (850.5–1135.8)
SH μM (plasma)	586.8 ± 69.4	555.6 ± 78.4	586.8 ± 92.1	547.5 ± 94.6
UA μM (plasma)	190.4 (154.7–243.9)	196.3 (136.8–238.0)	214.2 (166.6–238.0)	202.3 (178.5–226.1)
FRAP μM (plasma)	666.2 (568.2–693.0)	688.6 (561.8–790.2)	673.1 (581.5–799.6)	635.8 (585.4–720.1)
TRAP μM (saliva)	432.2 ± 129.8	374.7 ± 112.7	380.0 ± 114.0	389.1 ± 114.3
FRAP μM (saliva)	498.9 (368.6–611.8)	451.7 (371.7–596.9)	563.1 (407.3–665.1)	474.6 (278.1–578.6)
UA μM (saliva)	127.9 ± 13.7	126.7 ± 14.1	131.5 ± 17.5	128.5 ± 16.5

Values at baseline (high T0 and low T0) and 4 weeks after high (4200 g/week) or low (800 g/week) vegetable consumption. Data are expressed as mean ± SD (normality test passed; ANOVA applied) or median (25%, 75%) (normality test failed; Kruskal-Wallis ANOVA on ranks applied). TRAP: radical-trapping antioxidant parameter; FRAP: ferric-reducing antioxidant power; SH: sulfhydryl groups; UA: uric acid.