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Table 1 Comparison of glucose, lipoproteins and apolipoproteins values before (baseline) and after (postprandial) experimental diet

From: Acute effects of vinegar intake on some biochemical risk factors of atherosclerosis in hypercholesterolemic rabbits

Biochemical factors(mg/dl)

 

Groups

  

Cholesterolemic diet

5 ml Vinegar with %1 chol

10 ml Vinegar with %1 chol

Normal diet

glucose

baseline

64.8 ± 17.4

87.5 ± 20.9

80.2 ± 13.2

91.75 ± 5.7

 

postprandial

122.8 ± 16.4

102.6 ± 22.1*

124.8 ± 19.8

92.65 ± 7.9*

TC

baseline

61.8 ± 12.1

71.2 ± 15.7

96.2 ± 33.8

97.8 ± 23.7

 

postprandial

92.8 ± 40.4

95 ± 31.3#

51 ± 7.7*

89.5 ± 19.4

LDL-C

baseline

32.5 ± 12.2

38.7 ± 12.4

57 ± 26.5

49.3 ± 22.5

 

postprandial

44.8 ± 30.5

49 ± 24.9#

22.5 ± 4*

44.8 ± 18

HDL-C

baseline

16.7 ± 3

20 ± 6.2

23.7 ± 9.4

25.3 ± 4.5

 

postprandial

14.33 ± 4.08

19.8 ± 2.3

15.8 ± 5.3

19.5 ± 4.2

TAG

baseline

148.7 ± 62.9

166.7 ± 40.4

166.5 ± 73.2

149.5 ± 56.2

 

postprandial

164 ± 54.6

167 ± 70.1

148 ± 44.7

166.3 ± 61.1

ApoA1

baseline

20.8 ± 2.5

22.2 ± 4.8

24.5 ± 4.7

34 ± 2.4

 

postprandial

19.08 ± 2.42

26.6 ± 3.4

21.8 ± 5.6

29.5 ± 3.5

ApoB100

baseline

5.2 ± 2.5

7.7 ± 3.4

8.2 ± 2.6

4.5 ± 1.9

 

postprandial

5.8 ± 3

8.4 ± 4.83#

3.55 ± 1*

4.3 ± 2.1

  1. Mean serum glucose, TC, LDL-C, HDL-C, TAG, ApoA1, ApoB100, mg/dl ± SD, in each group (n = 8 for each experimental group).*p < 0.05: Pairwise comparison of differences between baseline and postprandial when compared to cholesterolemic group. # p < 0.05, Mean differences between baseline and postprandial 5 ml vinegar with respect to 10 ml vinegar.