营养棒(NBs)在健康和运动个体中越来越受欢迎,但餐后抗氧化反应尚未研究。因此,本研究检查了餐后总酚含量(TPC)的变化,总抗氧化能力(T-AOC),丙二醛(MDA),从配制的基于日期的棒(DBB)或基于水果的棒(FBB)摄入140g(510Kcal)后,健康个体血浆中的超氧化物歧化酶(SOD)。首先,游离和结合酚含量(PC)分别为10.15和12.98以及6.19和3.57mgGAEg-1。游离PC中的FBBs明显高于DBBs,而结合PC中的DBB比FBB高得多。其次,二十名年龄的参与者,高度,体重,体重指数(BMI),脂肪量,和21.4年的无脂肪质量平均值,170.0厘米,66.3千克,22.9kgm2,14.5kg,29.2kg,分别,进行代谢实验(ISRCTN19386758)。摄入140gFBB或DBB导致288.50或302.14µgTPCmL-1血液,分别。餐后TPC含量随时间的推移而增加,并在120分钟后达到峰值。摄入FBBs或DBBs前T-AOC含量平均为22.63和23.61UmL-1,分别。摄入DBB后120和180分钟,T-AOC含量显着增加,而消耗FBBs后没有显著变化。消耗DBBs后180分钟观察到MDA含量显着下降,而消耗FBBs后没有显著变化。FBB和DBB中的SOD浓度范围为193.99至201.07UL-1,分别。摄入FBBs后3小时内没有发现相当大的反应。相反,消耗DBB后120分钟发现显着响应。Pearson相关系数表明T-AOC与MDA或SOD呈极显著正相关系数(p<0.01),以及MDA和SOD之间。主成分分析表明,在摄入DBB后60和120分钟,SOD和TPC之间存在强且正的关系。总之,T-AOC和MDA的餐后反应的相对变化在DBBs和FBBs之间没有显着差异(p>0.05),除TPC(p=0.04,配对t检验)和SOD(p=0.003,配对t检验)。需要延长实验时间的进一步研究来证实目前的发现。
Nutritional bars (NBs) are gaining popularity among healthy and athletic individuals, but postprandial antioxidative response has not been investigated. Therefore, the current study examined the postprandial alterations in total phenolic content (TPC), total antioxidant capacity (T-AOC), malondialdehyde (MDA), and Superoxide dismutase (SOD) in the plasma of healthy individuals after the ingestion of 140 g (510 Kcal) from formulated date-based bars (DBBs) or fruit-based bars (FBBs). Firstly, the free and bound phenolic contents (PCs) were determined to be 10.15 and 12.98 and 6.19 and 3.57 mg GAE g-1, respectively. FBBs were significantly higher in free PC than DBBs, while DBBs were considerably higher in bound PC than FBBs. Secondly, twenty participants with age, height, weight, body mass index (BMI), fat mass, and fat-free mass averages of 21.4 years, 170.0 cm, 66.3 kg, 22.9 kg m2, 14.5, and 29.2 kg, respectively, were subjected to metabolic experiments (ISRCTN19386758). Ingestion of 140 g of FBB or DBB resulted in 288.50 or 302.14 µg TPC mL-1 blood, respectively. Postprandial TPC content increased with time progression and peaked after 120 min. T-AOC contents averaged 22.63 and 23.61 U mL-1 before ingestion of FBBs or DBBs, respectively. The T-AOC content increased significantly 120 and 180 min after ingestion of DBBs, while no significant change was noted after consuming FBBs. A significant decrease in MDA content was observed 180 min after consuming DBBs, while no significant change was noted after consuming FBBs. SOD concentrations ranged from 193.99 to 201.07 U L-1 in FBBs and DBBs, respectively. No considerable response was noted up to 3 h after ingestion of FBBs. On the contrary, a significant response was found 120 min after consuming DBBs. Pearson\'s correlation coefficient indicated a highly significant positive correlation coefficient (p < 0.01) between T-AOC and either MDA or SOD, as well as between MDA and SOD. The principal component analysis demonstrated a strong and positive relationship between SOD and TPC at 60 and 120 min after DBB ingestion. In conclusion, the relative changes in postprandial responses in T-AOC and MDA did not significantly (p > 0.05) differ between DBBs and FBBs, except for TPC (p = 0.04, paired t-test) and SOD (p = 0.003, paired t-test). Further studies with an extended experimental time are needed to confirm the current findings.