Table 5 Effect of feeding hypercholesterolemic rats with croissant fortified with OP, WR, and MP on liver enzymes and blood proteins

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

Treatmentsa

Liver enzyme (U/L)b

Blood proteins (mg/dL)

AST

ALT

ALP

Protein

Albumin

G1

35.50c

28.30e

70.20e

7.05ab

4.30

G2

60.40a

50.20a

128.90a

4.93c

3.06

G3

59.60a

49.10a

125.70b

5.36bc

3.39

G4

46.70b

38.50b

99.30c

5.85bc

3.63

G5

36.00c

29.30de

72.10d

7.90a

3.91

G6

48.10b

39.40b

100.30c

5.60bc

3.91

G7

37.10c

31.20c

73.60d

6.67abc

3.70

G8

47.00b

38.80b

100.30c

5.80bc

3.37

G9

36.50c

30.50cd

73.00d

6.80abc

3.82

SEM

1.823

1.530

4.256

0.577

0.173

P value

<0.001

<0.001

<0.001

0.039

0.905

  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. bAspartate aminotransferase (AST), alanine aminotransferase (ALT), Alkaline phosphatase (ALP).
  3. a–hMeans with diverse letters in each row are significantly different at p < 0.05.
Back to article page