Table 4 Plasma dietary α-tocopherol, carotenoids and polyphenols
Bilberry/red grape juice (n = 30) | Placebo-juice (n = 30) | ||||||||
|---|---|---|---|---|---|---|---|---|---|
Baseline | Post-intervention | Baseline | Post intervention | pMW(Change) | |||||
α-tocopherol (μM) | 31.4 | (29.0–35.6) | 30.0 | (27.0–32.4) | 30.5 | (27.1–32.2) | 28.8 | (25.7–31.2) | 0.38 |
Carotenoids | |||||||||
lutein (μM) | 0.24 | (0.21–0.30) | 0.22 | (0.19–0.30) | 0.26 | (0.22–0.28) | 0.27 | (0.20–0.31) | 0.04* |
zeaxanthin (μM) | 0.06 | (0.05–0.08) | 0.61 | (0.04–0.07) | 0.06 | (0.06–0.08) | 0.06 | (0.05–0.07) | 0.52 |
β-cryp (μM) | 0.30 | (0.23–0.38) | 0.16 | (0.12–0.26) | 0.26 | (0.20–0.38) | 0.13 | (0.09–0.20) | 0.57 |
α-caroten (μM) | 0.09 | (0.52–0.13) | 0.07 | (0.05–0.10) | 0.08 | (0.05–0.12) | 0.08 | (0.04–0.09) | 0.94 |
β-caroten (μM) | 0.49 | (0.33–0.73) | 0.37 | (0.30–0.50) | 0.39 | (0.30–0.73) | 0.35 | (0.26–0.62) | 0.80 |
lycopen (μM) | 0.55 | (0.43–0.68) | 0.53 | (0.39–0.65) | 0.57 | (0.43–0.66) | 0.51 | (0.35–0.58) | 0.21 |
Polyphenols | |||||||||
Quercetin (nmol/L) | 10.2 | (5.2–14.8) | 18.8 | (11.6–24.8) | 13.7 | (8.1.-26.1) | 10.2 | (7.1–20.1) | 0.27 |
3HPAA (nmol/L) | 133.0 | (85.1–178.8) | 219.0 | (148.0–268.7) | 173.7 | (107.3–244.7) | 118.1 | (68.8–153.2) | < 0.01** |
33HPPA (nmol/L) | 257.1 | (104.0–569.0) | 166.6 | (75.9–266.2) | 230.0 | (89.7–350.2) | 198.5 | (107.1–437.1) | 0.07 |
Vanillic acid (nmol/L) | 41.2 | (32.9–47.5) | 44.3 | (34.8–66.2) | 41.5 | (31.4–65.8) | 44.4 | (30.7–52.8) | 0.03* |
Protocatechuic acid (nmol/L) | 30.8 | (26.4–33.1) | 42.0 | (33.5–48.7) | 36.7 | (31.23–45.71) | 30.2 | (26.4–38.36) | < 0.01** |
HVA (nmol/L) | 65.8 | (60.4–80.0) | 89.7 | (63.0–104.5) | 61.0 | (54.4–92.3) | 63.9 | (55.9–88.2 | 0.08 |
DOPAC (nmol/L) | 98.7 | (87.8–118.0) | 125.3 | (99.0–138.6) | 105.1 | (94.7–132.5) | 112.3 | (107.5–134.7) | 0.28 |
Gallic acid (nmol/L) | 4.3 | (3.4–6.3) | 4.5 | (3.3–5.3) | 5.3 | (3.7–6.7) | 4.8 | (2.9–6.2) | 0.46 |
DHCA (nmol/L) | 24.1 | (16.9–45.0) | 26.7 | (16.7–43.4) | 40.3 | (17.6–51.8) | 26.7 | (21.8–48.0) | 0.81 |
p-Coumaric acid (nmol/L) | 2.2 | (1.0–5.5) | 4.7 | (2.8–8.0) | 2.7 | (1.3–5.9) | 3.5 | (2.6–5.0) | < 0.01** |
Caffeic acid (nmol/L) | 33.5 | (20.6–38.2) | 33.9 | (24.4–46.8) | 34.6 | (24.4–55.6) | 29.1 | (17.1–45.9) | 0.10 |
Ferulic acid (nmol/L) | 23.6 | (20.3–29.1) | 22.0 | (17.4–27.8) | 24.5 | (17.0–45.6) | 18.1 | (14.9–25.9) | 0.18 |
Enterolactone (nmol/L) | 17.5 | (13.6–26.3) | 25.6 | (17.45–39.1) | 30.7 | (20.8–50.1) | 30.7 | (17.2–41.7) | 0.06 |
Hippuric acid (nmol/L) | 1674 | (1185–2186) | 2503.7 | (1650–4442) | 1354 | (943–2380) | 1367 | (855–2504) | 0.05* |
Paraxanthine (μmol/L) | 3.0 | (1.8–4.6) | 2.9 | (2.0–5.6) | 3.8 | (2.0–5.3) | 4.2 | (2.7–6.2) | 0.14 |