Table 6: Plasma and salivary antioxidants.

High T0High T4Low T0Low 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 ± 69.4555.6 ± 78.4586.8 ± 92.1547.5 ± 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 ± 129.8374.7 ± 112.7380.0 ± 114.0389.1 ± 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 ± 13.7126.7 ± 14.1131.5 ± 17.5128.5 ± 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.