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Table 2 Comparison of serum glutamic pyruvic transaminase(SGPT), serum glutamic oxaloacetate transaminase(SGOT) 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 (u/l)

 

Groups

  

Cholesterolemic diet

5 ml Vinegar with%1 chol

10 ml Vinegar with %1 chol

Normal diet

SGOT

baseline

62.7 ± 19.7

71.8 ± 36.8

57.5 ± 48.3

56.25 ± 14.7

 

postprandial

80.4 ± 20.6

61.4 ± 26.1

72.5 ± 23.8

41.5 ± 23.4

SGPT

baseline

62.8 ± 16.5

70 ± 21.2

58.2 ± 43.1

50.25 ± 4.1

 

postprandial

74 ± 18.2

70.6 ± 18.6

75.5 ± 30.7

37.3 ± 13

  1. Mean SGOT and SGPT, u/l ± SD, in each group (n = 8 for each experimental group).