Table 5.
Comparison of oxidative factors values before (baseline) and after (postprandial) experimental diet
| Biochemical factors | Groups | ||||
|---|---|---|---|---|---|
| Cholesterolemic diet | 5 ml Vinegar with %1 chol | 10 ml Vinegar with %1 chol | Normal diet | ||
| MDA (mol/l) | baseline | 1.42 ± 0.37 | 1.4 ± 0.29 | 1.35 ± 0.32 | 1.28 ± 0.20 |
| postprandial | 2.88 ± 0.71 | 2.25 ± 0.46 | 2.04 ± 0.40* | 1.18 ± 0.18* | |
| OXLDL(ng/ml) | baseline | 32.99 ± 11.2 | 30.05 ± 6.3 | 33.38 ± 18.8 | 24.08 ± 6.6 |
| postprandial | 69.59 ± 19.4 | 54.25 ± 32.0 | 52.41 ± 28.2* | 34.62 ± 7.6* | |
Mean MDA and OXLDL, mol/l ± SD and ng/ml ± SD, respectively, in each group (n = 8 for each experimental group).*p < 0.05: Pairwise comparison of differences between baseline and postprandial when compared to cholesterolemic group.