. 2025 Jul 17;15:102089. doi: 10.1016/j.toxrep.2025.102089

Table 5.

Effect of non-fermented and fermented prickly pear juice on relative body and organs weights of rats.

Experimental groups	IW	FW	WG%	Liver weight	Kidney weight
G1	152.02 ± 4.24^a	229.50 ± 5.44^b	51.01 ± 2.36^a	6.86 ± 0.82^a	1.33 ± 0.10^ab
G2	152.50 ± 5.00^a	194.75 ± 4.19^d	27.76 ± 3.05^c	4.25 ± 0.37^c	0.59 ± 0.15^c
G3	150.75 ± 5.61^a	234.25 ± 4.34^ab	55.53 ± 5.81^a	7.32 ± 0.19^a	1.56 ± 0.14^a
G4	155.25 ± 4.64^a	217.25 ± 4.57^c	40.03 ± 5.17^b	5.53 ± 0.69^b	1.05 ± 0.12^b
G5	152.02 ± 7.25^a	243.75 ± 6.23^a	60.53 ± 5.60^a	7.41 ± 0.57^a	1.48 ± 0.32^a
G6	154.50 ± 6.24^a	234.50 ± 4.79^ab	52.02 ± 8.39^a	7.06 ± 0.27^a	1.23 ± 0.19^ab

IW: Initial body weights; FW: Final body weights; WG: %Weight gain. G1, saline; G2, CdCl2; G3, saline + non-fermented prickly pear juice (NPJ); G4, CdCl2 + non-fermented prickly pear juice(NPJ); G5, saline + fermented prickly pear juice (FPJ); G6, CdCl2 + fermented prickly pear juice (FPJ). The mean values indicated in the same columns within variable with different superscripts (a, b and c) were significantly different (p < 0.05). Represented data are the means of n = 5 ±SD.