## 3 Results  
All samples during the experiment were collected in three points (Figure 1). Point \"0\"--the 1 st phase for qualification; point \"1\"--the wash-out period (1 st phase) before including DI snacks; and point \"2\"--the end of DI with antioxidative snacks (2 nd phase).  
The physical baseline characteristics of participants were compared between CVD and CON groups (Table 1). No differences in BMI and WHR between CVD and CON groups were observed during the qualification phase. There were no changes in BMI and WHR between the experiment's 0 th, 1 st, and 2 nd points within each group.  
Table 3 shows both groups' glutathione-related antioxidant capacity of plasma changes. GST and GPx were significantly (\(p<0.01\)) higher in the CVD than in the CON group before the 1 st phase of the experiment (Point \"0\"). After qualification to the study, participants of both groups were asked to keep stable lifestyles, medication, physical activity and dietary patterns for 6 weeks before DI. This experiment phase was planned as the wash-out period (the pre-determined period).  
There were no differences in GST and GPx concentration between points \"0\" and \"1\" in both CVD and CON. After DI in point \"2\", the CVD group indicated a significant (\(p<0.05\)) decrease in GST from 3.71 to 2.54 U/g Hb and an increase (\(p<0.05\)) in GPx concentration from 33.9 to 38.3 U/L. In the CON group, we did not observe significant changes in both GST and GPx.  
The value of snacks designed for consumption in DI is presented in Table 3. According to the subject's records, snacks were ingested randomly between days. Subjects were obligated to record the snack consumption for each day (amount and quality).  
Conferring to the subjects' information, its ingestion for 6 weeks increased diet antioxidant capacity by 924 and 1167 uMTx/daily in the CVD and CON groups, respectively. This increased total diet antioxidant capacity by 48 and 24% in CVD and CON groups, respectively.  
There were no differences between 1 st and 2 nd phases of DI in dietary intake; therefore, data from the 1 st phase were not included in analyses. Table 4 shows the diet's nutritional value during the 2 nd phase of DI in the CVD and CON groups. The comparisons of nutritional value the dietary intake showed differences between groups. Men in the control group had a significantly higher antioxidant capacity (\(p<0.01\)), lower total proteins (\(p<0.05\)), total fats \(p<0.05\), SFA (\(p<0.01\)), MUFA (\(p<0.01\)), cholesterol (\(p<0.01\)), sodium  
\begin{table}
\begin{tabular}{c c c} \hline \hline
**Variables** & **CVD (n = 19)** & **CON (n = 10)** \\ \hline GST \({}^{0}\) (U/g Hb) & 3.43 \(\pm\) 1.75 a & 2.37 \(\pm\) 0.65 b \\ GST \({}^{1}\) (U/g Hb) & 3.71 \(\pm\) 1.44 a & 2.37 \(\pm\) 0.65 b \\ GST \({}^{2}\) (U/g Hb) & 2.54 \(\pm\) 0.81 b & 2.56 \(\pm\) 0.78 b \\ GPx \({}^{0}\) (U/L) & 31.85 \(\pm\) 9.80 a & 27.38 \(\pm\) 6.56 b \\ GPx \({}^{1}\) (U/L) & 33.90 \(\pm\) 5.85 a & 27.38 \(\pm\) 6.56 b \\ GPx \({}^{2}\) (U/L) & 38.3 \(\pm\) 10.19 b & 26.86 \(\pm\) 7.12 b \\ \hline \hline \end{tabular} The insertion letters inform about the statistical differences between the stages of the research of both groups separately. a, b statistically different values are marked with different letter inscriptions. \({}^{0}\) The measurement before the 1 st phase of the DI. \({}^{1}\) The measurement at the beginning of the 2 nd phase, the intervention period. \({}^{2}\) The measurement at the end of the 2 nd phase.  
\end{table}
Table 3: The glutathione-related antioxidant capacity changes in the study sample during 6 weeks of DI.  
(\(p<0.01\)), potassium (\(p<0.01\)), retinol (\(p<0.01\)), vitamin D (\(p<0.01\)), vitamin E (\(p<0.001\)), niacin (\(p<0.05\)), folates (\(p<0.05\)), and vitamin C (\(p<0.01\)).