## 3 Results and Discussion
Also, synergistic interactions were found between potentially bioaccessible (DE) compounds; however, their strength was lower than that determined for BE compounds. LOX inhibitors derived from wholeneal wheat bread were bioavailable in vitro, while in the case of enriched breads extracts lower activity was found (EC\({}_{50}\) for AE extracts ranged for about 33 to 29 mg DW/mL). Moreover, in this case an additive interaction was observed. It is worth noting that, in the case of raw materials, moderate antagonism was found \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{3}{*}{BE} & \multirow{3}{*}{**Sample**} & \multicolumn{3}{c}{**LPO**} & \multicolumn{3}{c}{**LOX**} \\ \cline{3-8}  & & **AM [mg** & **AT [mg** & **DW/mL]** & **IF** & **AM [mg** & **AT [mg** & **DW/mL]** & **IF** \\  & & **DW/mL]** & **DW/mL]** & **DW/mL]** & **DW/mL]** & **IF** \\ \hline \multirow{8}{*}{DE} & C & 134.69 \(\pm\) 6.43 \({}^{\text{a}}\) & - & & 248.00 \(\pm\) 5.55 \({}^{\text{a}}\) & - & \\  & GC1 & 130.35 \(\pm\) 5.98 \({}^{\text{b}}\) & 134.23 & & 131.33 \(\pm\) 4.32 \({}^{\text{b}}\) & 262.25 & \\  & GC2 & 122.86 \(\pm\) 6.12 \({}^{\text{c}}\) & 133.76 & & 115.04 \(\pm\) 5.12 \({}^{\text{c}}\) & 259.60 & \\  & GC3 & 104.80 \(\pm\) 5.13 \({}^{\text{d}}\) & 133.29 & 0.98 \(\pm\) 0.01 \({}^{\text{a}}\) & 92.28 \(\pm\) 3.21 \({}^{\text{d}}\) & 256.95 & 0.38 \(\pm\) 0.09 \({}^{\text{a}}\) \\  & GC4 & 103.91 \(\pm\) 4.88 \({}^{\text{d}}\) & 132.83 & & 83.83 \(\pm\) 3.32 \({}^{\text{e}}\) & 254.30 & \\  & GC5 & 93.42 \(\pm\) 4.35 \({}^{\text{e}}\) & 132.36 & & 71.71 \(\pm\) 4.15 \({}^{\text{f}}\) & 251.66 & \\ \hline \multirow{8}{*}{DE} & C & 11.40 \(\pm\) 0.54 \({}^{\text{f}}\) & - & & 44.20 \(\pm\) 1.17 \({}^{\text{g}}\) & - & \\  & GC1 & 10.25 \(\pm\) 0.49 \({}^{\text{b}}\) & 11.39 & & 37.48 \(\pm\) 0.99 \({}^{\text{h}}\) & 46.81 & \\  & GC2 & 75.33 \(\pm\) 0.38 \({}^{\text{h}}\) & 11.39 & & 36.78 \(\pm\) 1.38 \({}^{\text{h}}\) & 46.33 & \\  & GC3 & 6.72 \(\pm\) 0.25 \({}^{\text{h}}\) & 11.38 & 0.97 \(\pm\) 0.01 \({}^{\text{a}}\) & 34.48 \(\pm\) 1.72 \({}^{\text{i}}\) & 45.86 & 0.77 \(\pm\) 0.02 \({}^{\text{b}}\) \\  & GC4 & 6.34 \(\pm\) 0.31 \({}^{\text{i}}\) & 11.60 & & 34.51 \(\pm\) 1.56 \({}^{\text{i}}\) & 45.39 & \\  & GC5 & 4.97 \(\pm\) 0.19 \({}^{\text{i}}\) & 11.81 & & 33.78 \(\pm\) 1.33 \({}^{\text{i}}\) & 44.92 & \\ \hline \multirow{8}{*}{AE} & C & 84.31 \(\pm\) 4.11 \({}^{\text{k}}\) & - & & 20.87 \(\pm\) 1.19 \({}^{\text{i}}\) & - & \\  & GC1 & 75.73 \(\pm\) 3.33 \({}^{\text{l}}\) & 83.93 & & 33.78 \(\pm\) 1.05 \({}^{\text{i}}\) & 31.20 & \\  & GC2 & 44.02 \(\pm\) 2.01 \({}^{\text{m}}\) & 83.54 & & 31.86 \(\pm\) 1.11 \({}^{\text{k}}\) & 30.89 & \\  & GC3 & 39.54 \(\pm\) 1.93 \({}^{\text{m}}\) & 83.16 & 0.98 \(\pm\) 0.01 \({}^{\text{a}}\) & 33.26 \(\pm\) 1.12 \({}^{\text{i}}\) & 30.57 & 1.04 \(\pm\) 0.04 \({}^{\text{c}}\) \\  & GC4 & 25.46 \(\pm\) 1.17 \({}^{\text{m}}\) & 82.78 & & 31.05 \(\pm\) 0.94 \({}^{\text{k}}\) & 30.26 & \\  & GC5 & 26.68 \(\pm\) 1.11 \({}^{\text{m}}\) & 82.40 & & 29.64 \(\pm\) 0.98 \({}^{\text{k}}\) & 29.94 & \\ \hline \hline \end{tabular}  
* LPO—ability to inhibition of lipids peroxidation, LOX—ability to inhibition of lipoxygenase, BE—buffer extract, DE—extract after digestion in vitro, AE—extract after absorption in vitro, C—control bread, GC1-GCS—bread with 1–5 g/100 g green coffee bean addition, respectively, AM—measured activity, AT—theoretically calculated activity, IF—interaction factor. Results were expressed as mean \(\pm\) SD (\(n=9\)). The values designated in columns by the different letters (e.g., \({}^{\text{a}}\), \({}^{\text{b}}\), \({}^{\text{c}}\)) are significantly different (\(p<0.05\)).  
\end{table} 
Table 2: Comparison of lipids oxidation (LPO) and lipoxygenase (LOX) inhibitory activity (expressed as EC\({}_{50}\) values) of samples obtained from enriched bread and estimation interaction between active components of wholeneal wheat and green coffee bean flour. (Figure 2B).