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Table 5 Plasma lipid profile, liver and kidney functions of different experimental 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

T. Cholesterol (mg/dl)

91.26a±1.80

162.86c±8.10

120.32b±2.17

110.31b±2.00

TG (mg/dl)

88.00a±1.93

149.50c±4.75

112.80b±3.88

100.80ab±6.27

HDL-Ch (mg/dl)

42.13b±0.64

32.61a±0.48

46.05c±1.84

44.75bc±0.94

Cholesterol/HDL

2.17a±0.06

4.98c±0.21

2.64b±0.12

2.47ab±0.06

LDL-Ch (mg/dl)

31.54a±2.04

100.40c±7.95

51.71b±2.34

45.40b±2.05

TG/HDL

2.09a±0.06

4.59b±0.15

2.48a±0.14

2.26a±0.15

Urea (mg/dl)

24.47a±1.43

32.72b±1.18

27.80a±1.23

25.26a±2.08

Creatinine (mg/dl)

0.43a±0.03

0.67b±0.09

0.53ab±0.03

0.43a±0.05

AST (IU/l)

31.50a±0.36

44.25b±4.21

32.75a±1.71

32.50a±0.84

ALT (IU/l)

23.32a±0.81

32.50c±1.05

26.50b±0.73

25.00ab±1.19

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