The protective effect of processed cheese against hyperlipidemia in ratsEffet protecteur du fromage fondu contre l'hyperlipidémie chez le rat. | Dairy Science and Technology

EDPS Account

Volume 89 / No 5 (September-October 2009)

Dairy Sci. Technol., 89 5 (2009) 437-447

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Table V.

Biochemical parameters of different experimental groups.

Groups		T. lipids (g·dL⁻¹)	T-Ch (mg·dL⁻¹)	HDL-Ch (mg·dL⁻¹⁾	LDL-Ch (mg·dL⁻¹)	HDL-Ch/ T-Ch ratio	TG (mg·dL⁻¹)	MDA (nmol·mL⁻¹)
Veg 1	Mean	0.52^a	108.00^a	32.30^a	27.1^a	0.30^a	109.30^a	8.30^a
	± SE	0.01	2.09	0.33	0.43	0.05	2.48	0.21
	%change	−7	−3	−0.4	−2	3	−0.4	4
Veg 2	Mean	0.59^a	106.30^a	33.00^a	26.7^a	0.30^a	104.40^a	7.70^a
	± SE	0.01	1.16	0.65	0.5	0.01	2.40	0.13
	%change	−6	−5	2	−4	7	−5	4
MF	Mean	0.55^b	100.60^b	40.00^b	25.1^b	0.40^b	97.50^b	5.90^b
	± SE	0.01	1.18	0.53	0.33	0.01	1.42	0.25
	%change	−16	−10	23	−9	37	−11	−26
Control	Mean	0.61^a	111.70^a	32.50^a	27.7^a	0.30^a	109.70^a	7.90^a
	± SE	0.01	1.95	0.54	0.44	0.01	3.04	0.19
	%change	40	20	−31	14	−43	17	61
Normal	Mean	0.44^c	92.80^c	47.20^c	24.4^c	0.51^c	93.70^c	4.90^c
Normal	± SE	0.02	1.49	0.93	0.62	0.01	1.30	0.26

Data with different superscripts in the same column are significantly different (P < 0.05).