Table 1.
Composition of diets in animal experiment
| Composition | Control | HFD | HFDR | HFDQ | HFDBa |
|---|---|---|---|---|---|
| Casein | 20.0% | 20.0% | 20.0% | 20.0% | 20.0% |
| Dextrinized cornstarch | 13.2% | 0 | 0 | 0 | 0 |
| Sucrose | 10.0% | 10.0% | 10.0% | 10.0% | 10.0% |
| Corn starch | 39.7486% | 0 | 0 | 0 | 0 |
| Steamed wheat flour | 0 | 32.9492% | 32.7492% | 32.8492% | |
| Steamed wheat and buckwheat flour (7:3)b | 0 | 0 | 0 | 0 | 32.9492% |
| Alphacel, non‐nutritive | 5.0% | 5.0% | 5.0% | 5.0% | 5.0% |
| Soybean oil | 7% | 7% | 7% | 7% | 7% |
| AIN−93G mineral mix | 3.5% | 3.5% | 3.5% | 3.5% | 3.5% |
| L‐Cystine | 0.3% | 0.3% | 0.3% | 0.3% | 0.3% |
| AIN−93‐VX vitamin mix | 1.0% | 1.0% | 1.0% | 1.0% | 1.0% |
| Choline bitartrate | 0.25% | 0.25% | 0.25% | 0.25% | 0.25% |
| tert‐Butylhydroquinone | 0.0014% | 0.0014% | 0.0014% | 0.0014% | 0.0014% |
| Lard | 0% | 20% | 20% | 20% | 20% |
| Rutin | 0 | 0 | 0.2% | 0 | 0 |
| Quercetin | 0 | 0 | 0 | 0.1% | 0 |
a
Finally contained 0.27% rutin and 0.01% quercetin, using HPLC method.
b
Steamed for 20 min at 100°C.