## 3 Results
### Potential Anti-Inflammatory Activity  
The potential anti-inflammatory effects of the wafers, expressed by their ability to inhibit the activity of lipoxygenase and cyclooxygenase 1 and 2, are presented in Table 5. The lowest LOX-inhibitory activity was determined for the buffer extracts, while the highest values of the parameter were calculated for the in-vitro-digested samples. The trend was dominant in all extracts--the greater the addition of raspberry juice, the lower the IC\({}_{50}\) value (i.e., the stronger the inhibition of LOX activity). The greatest degree of inhibition was determined for sample RJ100 subjected to simulated digestion: 0.39 \(\pm\) 0.01 mg/mL.  
The ethanol extracts inhibited the activity of COX2 much less potently than that of COX1. A reverse relationship was observed for the buffer and digested extracts. Here, higher inhibitory activity was determined in relation to COX2. Cyclooxygenase 2, an enzyme induced by inflammation, was most strongly inhibited by the in-vitro-digested extracts. The general trend was similar to that of LOX--that is, a greater amount of raspberry juice in the wafer dough resulted in a higher inhibitory activity against both isoforms of the COX enzyme.  
\begin{table}
\begin{tabular}{c c c c c c c} \hline
**Enzyme** & \multicolumn{6}{c}{**Sample**} \\
**Inhibitory** & \multicolumn{6}{c}{**Sample**} \\
**Activity IC\({}_{50}\)** & **CW** & **RJ10** & **RJ20** & **RJ50** & **RJ75** & **RJ100** \\
**(mg/mL)** & \multicolumn{6}{c}{E} \\ \hline LOX & 2.05 \(\pm\) 0.03 dB & 2.00 \(\pm\) 0.01 dB & 1.92 \(\pm\) 0.02 cB & 1.77 \(\pm\) 0.04 bB & 1.62 \(\pm\) 0.05 aB & 1.56 \(\pm\) 0.09 aB \\ COX1 & 0.33 \(\pm\) 0.02 cA & 0.29 \(\pm\) 0.01 bCA & 0.27 \(\pm\) 0.01 bA & 0.26 \(\pm\) 0.01 abA & 0.25 \(\pm\) 0.00 aA & 0.25 \(\pm\) 0.02 aA \\ COX2 & - & 9.87 \(\pm\) 1.61 bC & 8.88 \(\pm\) 2.05 bC & 4.93 \(\pm\) 0.57 abC & 4.23 \(\pm\) 0.21 abC & 1.48 \(\pm\) 0.11 aC \\ \hline  & \multicolumn{6}{c}{B} \\ \hline LOX & 3.02 \(\pm\) 0.05 cC & 3.01 \(\pm\) 0.21 bC & 2.99 \(\pm\) 0.14 bC & 2.85 \(\pm\) 0.11 bC & 2.46 \(\pm\) 0.15 aC & 2.34 \(\pm\) 0.09 aC \\ COX1 & 4.58 \(\pm\) 1.65 cC & 3.58 \(\pm\) 0.92 cC & 1.74 \(\pm\) 0.10 bC & 0.94 \(\pm\) 0.15 abC & 0.89 \(\pm\) 0.08 aC & 0.53 \(\pm\) 0.02 aC \\ COX2 & 1.17 \(\pm\) 0.26 cB & 0.76 \(\pm\) 0.06 bB & 0.75 \(\pm\) 0.07 bB & 0.70 \(\pm\) 0.01 bB & 0.48 \(\pm\) 0.02 abB & 0.47 \(\pm\) 0.00 aB \\ \hline  & \multicolumn{6}{c}{D} \\ \hline LOX & 0.56 \(\pm\) 0.02 eA & 0.52 \(\pm\) 0.01 dA & 0.50 \(\pm\) 0.01 cdA & 0.47 \(\pm\) 0.02 cA & 0.43 \(\pm\) 0.01 bA & 0.39 \(\pm\) 0.01 aA \\ COX1 & 0.47 \(\pm\) 0.05 bcB & 0.44 \(\pm\) 0.00 bcB & 0.43 \(\pm\) 0.05 bB & 0.37 \(\pm\) 0.01 abB & 0.34 \(\pm\) 0.02 aB & 0.34 \(\pm\) 0.00 aB \\ COX2 & 0.44 \(\pm\) 0.02 cA & 0.30 \(\pm\) 0.01 bC & 0.30 \(\pm\) 0.01 bA & 0.29 \(\pm\) 0.00 abA & 0.29 \(\pm\) 0.00 aA & 0.29 \(\pm\) 0.01 aA \\ \hline \end{tabular}  
* E—ethanol extract; B—buffer extract; D—extract after in vitro digestion. CW—control wafers, RJ10–RJ100—wafers with raspberry juice addition (from 10% to 100% water substitution, respectively). All values are mean \(\pm\) standard deviation for triplicate experiments. Different capital letters indicate statistically significant differences within the same sample, but between the different types of the extracts (\(p<\) 0.05). Values denoted by different small letters indicate statistically significant differences within the rows (\(p<\) 0.05).  
\end{table}
Table 5: Lipoxygenase (LOX) and cyclooxygenase 1 and 2 (COX1, COX2) inhibitory activity of extracts from the control and fortified wafers.