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Table 2 Comparison of plasma liver-specific enzymes in rabbits from the control and different oils (STHMVO, L-RHMVO & H-RHMVO) fed groups at 16 weeks (n = 12)

From: Association of long-term consumption of repeatedly heated mix vegetable oils in different doses and hepatic toxicity through fat accumulation

GroupsMean ± SD95% CICV%
SGPT(U/L)
Control88.8 ± 7.384.2 to 93.58.2
STHMVO94.7 ± 6.890.4 to 99.07.2
L-RHMVO195.6 ± 9.2 *189.7 to 201.44.7
H-RHMVO245.7 ± 4.1 *243.2 to 248.31.7
SGOT(U/L)
Control86.2 ± 8.380.8 to 91.49.6
STHMVO92.1 ± 6.188.2 to 95.96.6
L-RHMVO194.8 ± 4.6 *191.9 to 197.72.4
H-RHMVO255.8 ± 7.2 *251.2 to 260.32.8
ALP(U/L)
Control79.7 ± 8.564.6 to 83.710.7
STHMVO98.2 ± 5.694.6 to 101.75.7
L-RHMVO141.4 ± 6.7 *137.1 to 145.64.7
H-RHMVO227.8 ± 3.4 *225.6 to 229.91.5
Toal Protein (mg/dl)
Control7.9 ± 0.87.4 to 8.410.1
STHMVO7.5 ± 0.87.5 to 8.110.6
L-RHMVO3.9 ± 0.3 *3.7 to 4.17.7
H-RHMVO3.6 ± 0.5 *3.4 to 4.013.8
Albumin (mg/dl)
Control3.4 ± 0.72.9 to 3.820.5
STHWMVO3.2 ± 0.42.9 to 3.412.5
L-RHMVO1.7 ± 0.4 *1.4 to 1.923.5
H-RHMVO1.4 ± 0.1 *1.3 to 1.47.1
  1. * The mean difference is significant at p < 0.05.; SD = standard deviation; CI confidence interval, CV coefficient of variation, STHMVO single time heated multiple vegetable oil, L-RHMVO low dose- repeated heated mix vegetable oil, H-RHMVO high dose- repeated heated mix vegetable oil, SGPT serum glutamic-pyruvic transaminase, SGOT serum glutamic-oxaloacetic transaminase, ALP alkaline phosphatase