Table 3.
The mean changes of measured blood factors at the end of the study (compared to baseline values) in rabbits receiving normal diets
| Blood factor(mg/dl) | Diet |
||
|---|---|---|---|
| Normal + hydrogenated oil | Normal + olive oil | Normal + ghee | |
| TC | 5.00 ± 19.30* | 1.20 ± 26.30** | 426.00 ± 235.00 |
| LDL | 5.00 ± 4.30* | -4.80 ± 16.40** | 335.00 ± 267.50 |
| HDL | -8.20 ± 10.30* | -2.20 ± 9.00** | 83.70 ± 69.00 |
| FBS | 11.20 ± 17.20 | -3.00 ± 34.00 | 18.50 ± 10.00 |
| TG | 27.20 ± 33.60 | 5.00 ± 40.00 | 3.50 ± 59.00 |
| CRP | -.37.00 ± .57 | -0.36 ± 3.10 | 1.25 ± 0.80 |
TC: Total cholesterol; LDL: Low density lipoprotein; HDL: High density lipoprotein; FBS: Fasting blood sugar; TG: Triglyceride; CRP: C-reactive protein
*
Significant difference as compared to normal diet + ghee (P < 0.05)
**
Significant difference as compared to normal diet + ghee (P < 0.01)