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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

Groups

Mean ± SD

95% CI

CV%

SGPT(U/L)

Control

88.8 ± 7.3

84.2 to 93.5

8.2

STHMVO

94.7 ± 6.8

90.4 to 99.0

7.2

L-RHMVO

195.6 ± 9.2 *

189.7 to 201.4

4.7

H-RHMVO

245.7 ± 4.1 *

243.2 to 248.3

1.7

SGOT(U/L)

Control

86.2 ± 8.3

80.8 to 91.4

9.6

STHMVO

92.1 ± 6.1

88.2 to 95.9

6.6

L-RHMVO

194.8 ± 4.6 *

191.9 to 197.7

2.4

H-RHMVO

255.8 ± 7.2 *

251.2 to 260.3

2.8

ALP(U/L)

Control

79.7 ± 8.5

64.6 to 83.7

10.7

STHMVO

98.2 ± 5.6

94.6 to 101.7

5.7

L-RHMVO

141.4 ± 6.7 *

137.1 to 145.6

4.7

H-RHMVO

227.8 ± 3.4 *

225.6 to 229.9

1.5

Toal Protein (mg/dl)

Control

7.9 ± 0.8

7.4 to 8.4

10.1

STHMVO

7.5 ± 0.8

7.5 to 8.1

10.6

L-RHMVO

3.9 ± 0.3 *

3.7 to 4.1

7.7

H-RHMVO

3.6 ± 0.5 *

3.4 to 4.0

13.8

Albumin (mg/dl)

Control

3.4 ± 0.7

2.9 to 3.8

20.5

STHWMVO

3.2 ± 0.4

2.9 to 3.4

12.5

L-RHMVO

1.7 ± 0.4 *

1.4 to 1.9

23.5

H-RHMVO

1.4 ± 0.1 *

1.3 to 1.4

7.1

  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