Amino acids were analysed as a single determination without replicates. § Tryptophan was not analysed.

Data on total polyphenols content (TPC) (both in the aqueous organic extract and in the hydrolysable residue), four lignans content—namely, isolariciresinol, lariciresinol, secoisolariciresinol, pinoresinol—and the antioxidant power measured by the FRAP (both in the aqueous organic extract and hydrolysable residue) in our experimental wheat and wheat–lentil bread are reported in Table 3.

With regards to TPC, significant differences were observed between the wheat bread and the wheat–lentil bread both in the aqueous organic extract and the hydrolysable residue with values of 59.4 and 250.0 mg GAE/100 g d.m. in the aqueous organic extract of wheat and wheat–lentil bread, respectively, and higher values of 411.8 and 689.1 in the hydrolysable residue of the same samples.

With regards to the content of the four determined lignans, lariciresinol and pinoresinol were not detectable in the wheat bread whereas they reached 45.2. and 27.3 μg/100g d.m., respectively, in wheat–lentil bread. Significant differences between the two types of bread were observed for isolariciresinol (2.4 and 66.5 μg/100g d.m. for wheat and wheat–lentil bread, respectively) and for secoisolariciresinol (4.5 and 7.0 μg/100 g d.m. for wheat and wheat–lentil bread, respectively). Significant differences were also observed in the FRAP values of the aqueous organic extract and the hydrolysable residue of both types of bread which were higher for lentil bread in both cases (21.9 versus 6.4 and 49.7 versus 21.1 μmoL/g d.m., respectively).

detectable. \*, \*\* Significance (*t*-test) of differences among the two samples: Significant \*\* at *p* < 0.01 and \* at *p* < 0.05.

**Table 3.** Total polyphenols, lignans and FRAP of wheat and wheat–lentil bread #.

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Data on the composition of the diets which were given to the aged mice are reported in Table 4.


**Table 4.** Diets composition.
