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Table 4 Plasma glucose, insulin, oxidative stress markers and inflammatory markers of different groups

From: Sourdough bread as nutritional intervention tool for improvement of cognitive dysfunction in diabetic rats

Parameters

Normal control

Diabetic control

Sourdough bread I

Sourdough bread II

Glucose (mg/dl)

79.01a±2.32

208.1b±7.1

89.96a±2.31

87.03a±2.43

Insulin (mU/l)

6.47c±0.15

3.91a±0.09

5.89b±0.07

6.10b±0.09

Oxidative stress markers

 MDA (nmol/ml)

7.32a±0.36

16.00d±0.53

14.00c±0.53

12.62b±0.53

 Catalase (U/l)

420.82d±3.35

205.62a±4.14

380.62b±6.21

397.50c±5.00

Inflammatory markers

 TNF-α (pg/ml)

13.90a±0.22

29.75c±0.89

21.50b±0.58

21.25b±0.64

 CRP (ng/ml)

2.65a±0.12

5.30d±0.15

4.32c±0.08

3.67b±0.10

  1. Similar letters mean non-significant difference within groups (p≤0.05) in the same raw