Table 1.
Composition of the diets for the control and apple polyphenol groups
| Diet (g (%)) | |||
|---|---|---|---|
| Ingredients | Control | 0.5%AP | 5%AP |
| Casein | 14.0 (14.0) | 14.0 (13.93) | 14.0 (13.33) |
| Cornstarch | 62.0692 (62.0692) | 62.0692 (61.76040) | 62.0692 (59.11352) |
| Sucrose | 10.0 (10.0) | 10.0 (9.95) | 10.0 (9.52) |
| Soybean oil | 4.0 (4.0) | 4.0 (3.98) | 4.0 (3.81) |
| Cellulose | 5.0 (5.0) | 5.0 (4.98) | 5.0 (4.76) |
| Mineral mixture | 3.5 (3.5) | 3.5 (3.48) | 3.5 (3.33) |
| Vitamin mixture | 1.0 (1.0) | 1.0 (1.00) | 1.0 (0.95) |
| L‐cystine | 0.18 (0.18) | 0.18 (0.179) | 0.18 (0.171) |
| Choline(bitartrate) | 0.25 (0.25) | 0.25 (0.249) | 0.25 (0.238) |
| t‐butylhydroquinone | 0.0008 (0.0008) | 0.0008 (0.00080) | 0.0008 (0.00076) |
| AP | 0 (0) | 0.5 (0.50) | 5 (4.8) |
AIN mineral mixture and AIN vitamin mixture were obtained from Oriental Yeast Co., Tokyo, Japan. Composition of the control diet was based on AIN93M, as reported by the American Institute of Nutrition. 0.5% AP and 5% AP diets were modified from the control diet. AP, apple polyphenols.