## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Dose** & **5 mg (4.76\% of** & **10 mg (9.09\% of** & **20 mg (16.66\% of** \\  & **Starch Gel)** & **Starch Gel)** \\ \hline Wheat with an addition of: & & & \\ (+)catechin & 4.89 \(\pm\) 0.0 \({}^{\text{\textdegree}}\)3 & 2.30 \(\pm\) 0.2 \({}^{\text{\textdegree}}\)2 & 1.93 \(\pm\) 0.1 \({}^{\text{\textdegree},1}\) \\ epigallocatechin gallate & 2.75 \(\pm\) 0.4 \({}^{\text{\textdegree},1}\) & 2.86 \(\pm\) 0.2 g\({}^{\text{\textdegree},1}\) & 3.40 \(\pm\) 0.3 \({}^{\text{\textdegree},1}\) \\ hesperidin & 3.52 \(\pm\) 0.0 \({}^{\text{\textdegree},3}\) & 1.42 \(\pm\) 0.0 \({}^{\text{\textdegree},2}\) & 1.10 \(\pm\) 0.0 \({}^{\text{\textdegree},1}\) \\ naringenin & 1.91 \(\pm\) 0.2 \({}^{\text{\textdegree},1}\) & 2.07 \(\pm\) 0.1 \({}^{\text{\textdegree},1}\) & 1.99 \(\pm\) 0.1 \({}^{\text{\textdegree},1}\) \\ trans-ferulic acid & 4.21 \(\pm\) 0.2 \({}^{\text{\textdegree},3}\) & 2.09 \(\pm\) 0.2 \({}^{\text{\textdegree},2}\) & 1.38 \(\pm\) 0.0 \({}^{\text{\textdegree},1}\) \\ \(p\)-coumaric acid & 1.71 \(\pm\) 0.0 \({}^{\text{\textdegree},2}\) & 0.34 \(\pm\) 0.1 \({}^{\text{\textdegree},1}\) & 2.11 \(\pm\) 0.0 \({}^{\text{\textdegree},3}\) \\ delphinidin-3-O-glucose & 1.84 \(\pm\) 0.1 \({}^{\text{\textdegree},1}\) & 1.83 \(\pm\) 0.0 \({}^{\text{\textdegree},1}\) & 1.32 \(\pm\) 0.1 \({}^{\text{\textdegree},2}\) \\ (myrtillin) & 1.24 \(\pm\) 0.0 \({}^{\text{\textdegree},1}\) & 1.09 \(\pm\) 0.0 \({}^{\text{\textdegree},2}\) & 1.21 \(\pm\) 0.1 \({}^{\text{\textdegree},1}\) \\ cyanidin-3-O-glucose (kuronanin) & 3.89 \(\pm\) 0.2 \({}^{\text{\textdegree},3}\) & 1.41 \(\pm\) 0.0 \({}^{\text{\textdegree},2}\) & 0.31 \(\pm\) 0.0 \({}^{\text{\textdegree},1}\) \\ kaempfer & 3.46 \(\pm\) 0.4 \({}^{\text{\textdegree},2}\) & 0.34 \(\pm\) 0.1 \({}^{\text{\textdegree},1}\) & 0.39 \(\pm\) 0.1 \({}^{\text{\textdegree},1}\) \\ Mean values & 2.94 \(\pm\) 1.23 \({}^{\text{\textdegree}}\) & 1.58 \(\pm\) 0.82 \({}^{\text{\textdegree}}\) & 1.51 \(\pm\) 0.90 \({}^{\text{\textdegree}}\) \\ Wheat without an addition of & 0.27 \(\pm\) 0.0 & - & - \\ polyphenols & & & \\ \hline \hline \end{tabular} The results are presented as mean \(\pm\) standard deviation (SD). The values with different letters in columns (depending on the type) and numbers in rows (depending on the dose) are significantly different at \(p<\) 0.05.  
\end{table} 
Table 1: Contents of RS in wheat starch (g\(\cdot\)100 g\({}^{-1}\) dm) depending on the type and dose of the specific polyphenol standard added. \begin{table}
\begin{tabular}{c c c c} \hline \hline  & **5 mg (4.76\% of** & **10 mg (9.09\% of** & **20 mg (16.66\% of** \\  & **Starch Gel)** & **Starch Gel)** \\ \hline Wheat with an addition of: & & & \\ \hline Flavanols ((+)catechin, & & \\ epigallocatechin gallate) & 3.60 \(\pm\) 1.2 \({}^{\text{\textdegree}}\) & 2.48 \(\pm\) 0.3 \({}^{\text{\textdegree}}\) & 2.67 \(\pm\) 0.8 \({}^{\text{\textdegree}}\) \\ Flavanones (hesperidin, & & \\ naringenin) & 2.83 \(\pm\) 0.9 \({}^{\text{\textdegree}}\) & 1.74 \(\pm\) 0.4 \({}^{\text{\textdegree}}\) & 1.54 \(\pm\) 0.5 \({}^{\text{\textdegree}}\) \\ \hline Phenolic acids (trans-ferulic acid, & & \\ \(p\)-coumaric acid) & 3.14 \(\pm\) 1.3 \({}^{\text{\textdegree}}\) & 1.21 \(\pm\) 0.9 \({}^{\text{\textdegree},\text{\textdegree}}\) & 1.62 \(\pm\) 0.4 \({}^{\text{\textdegree}}\) \\ \hline Anthocyanins (myrtillin, & & \\ kuronanin) & 1.54 \(\pm\) 0.3 \({}^{\text{\textdegree}}\) & 1.46 \(\pm\) 0.4 \({}^{\text{\textdegree}}\) & 1.27 \(\pm\) 0.1 \({}^{\text{\textdegree}}\) \\ \hline Flavonols (quercetin, & & \\ kaempfer) & 3.68 \(\pm\) 0.4 \({}^{\text{\textdegree}}\) & 0.70 \(\pm\) 0.6 \({}^{\text{\textdegree}}\) & 0.35 \(\pm\) 0.1 \({}^{\text{\textdegree}}\) \\ \hline Wheat without an addition of & & & \\ polyphenols & 0.27 \(\pm\) 0.0 & - & - \\ \hline \hline \end{tabular} The results are presented as mean \(\pm\) SD. The values with different letters in columns are significantly different at \(p<\) 0.05.  
\end{table}