Accepted Manuscript Different effectiveness of two pastas supplemented with either lipophilic or hy- drophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach Maura N. Laus, Mario Soccio, Michela Alfarano, Antonella Pasqualone, Marcello S. Lenucci, Giuseppe Di Miceli, Donato Pastore PII: S0308-8146(16)31667-3 DOI: http://dx.doi.org/10.1016/j.foodchem.2016.10.050 Reference: FOCH 20038 To appear in: Food Chemistry Received Date: 8 July 2016 Revised Date: 11 October 2016 Accepted Date: 11 October 2016 Please cite this article as: Laus, M.N., Soccio, M., Alfarano, M., Pasqualone, A., Lenucci, M.S., Di Miceli, G., Pastore, D., Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach, Food Chemistry (2016), doi: http://dx.doi.org/10.1016/j.foodchem.2016.10.050 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.