Effect of whole walnuts and walnut-skin extracts on oxidant status in mice

(A) Values of the total antioxidant capacity of whole walnuts and walnut-skin extract measured by the ORAC assay. (B) Values of the total antioxidant capacity of the three diets measured by the ORAC assay. H-ORAC, hydrophilic fraction of extracts; L-ORAC, lipophilic fraction of extracts; H+L ORAC, hydrophilic plus lipophilic fractions of extracts.

Values of plasma oxidation markers in the three groups of mice at the end of the interventions. (A) Plasma antioxidant capacity measured by ORAC and FRAP. (B) Enzymatic antioxidant capacity related to glutathione. (C) Plasma conjugated diene formation. Results are expressed as mean ± SE. ^∗ P < 0.05 versus control group, ^# P < 0.03 versus walnut diet group. The white bar represents the control group (n = 12), the gray bar the walnut-diet group (n = 12), and the black bar the walnut-skin diet group (n = 12). C, control diet; FRAP, ferric-reducing antioxidant potential; GSH, reduced glutathione; GSSG, oxidized glutathione; ORAC, plasma antioxidant capacity; TE, Trolox equivalent; W, walnut diet; WS, walnut-skin diet.