Table 4 Effect of feeding hypercholesterolemic rats with croissant fortified with OP, WR, and MP on serum lipid profile

From: Investigating the anti-hypolipidemic effects of croissants enriched with fruit byproducts in a rat model

Treatmentsa

Lipid profile (mg/dL)b

TG

TC

HDL

LDL

VLDL

G1

96.22h

135.64f

50.00a

68.39g

19.24d

G2

219.14a

289.32a

34.51d

209.98a

43.82a

G3

217.27b

286.16b

35.65d

209.19a

43.65a

G4

160.50e

176.25d

43.51c

100.64d

32.10c

G5

97.54gh

140.33e

48.58ab

71.93f

19.48d

G6

170.50c

182.49c

41.95c

107.20b

34.10b

G7

100.11f

143.00e

47.21b

75.76e

20.02d

G8

167.50d

181.45c

42.11c

104.64c

33.50bc

G9

98.33g

142.00ef

47.50b

74.87e

20.62d

SEM

9.449

11.182

1.0341

10.425

1.887

P value

<0.001

<0.001

<0.001

<0.001

<0.001

  1. aG1: Healthy rats; G2: Hypercholesterolemic rats; G3: Hypercholesterolemic rats consumed control croissants; G4: Hypercholesterolemic rats consumed 10% orange croissants; G5: Hypercholesterolemic rats consumed 15% orange croissants. G6: Hypercholesterolemic rats consumed 10% WR croissants; G7: Hypercholesterolemic rats consumed 15% WR croissants; G8: Hypercholesterolemic rats consumed 10% melon croissants. G9: Hypercholesterolemic rats consumed 15% melon croissants. Data are presented as mean ± SE.
  2. bTotal triglycerides (TG), Total cholesterol (TC), high-density lipoprotein (HDL), low-density lipoprotein (LDL), very low-density lipoprotein (VLDL).
  3. a–hMeans with diverse letters in each row are significantly different at p < 0.05.
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