Table 1.
Composition of experimental diets (g/kg).
| Ingredients (g/kg Diet) | NCD | HCD | L-HCAE | H-HCAE | L-HCEE | H-HCEE |
|---|---|---|---|---|---|---|
| Corn starch | 508 | 508 | 508 | 508 | 508 | 508 |
| Casein | 242 | 242 | 242 | 242 | 242 | 242 |
| Sucrose | 119 | 119 | 119 | 119 | 119 | 119 |
| Lard | 50 | 50 | 50 | 50 | 50 | 50 |
| Mineral mixture | 40 | 40 | 40 | 40 | 40 | 40 |
| Vitamin mixture | 20 | 20 | 20 | 20 | 20 | 20 |
| Gelatin | 20 | 20 | 20 | 20 | 20 | 20 |
| DL-Methionine | 1 | 1 | 1 | 1 | 1 | 1 |
| Cholesterol | 1 | 1 | 1 | 1 | 1 | |
| HCAE | - | - | 10 | 50 | - | - |
| HCEE | 10 | 50 |
NCD: non-cholesterol diet; HCD: 0.1% cholesterol added into NCD diet; L-HCAE: 1% Houttuynia cordata aqueous extract (HCAE) added into HCD; H-HACE: 5% HCAE added into HCD; L-HCEE: 1% Houttuynia cordata ethanolic extract (HCEE) added into HCD; H-HCEE: 5% HCEE added into HCD.