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. 2016 Jan 11;24(2):350–357. doi: 10.1016/j.jfda.2015.11.005

Figure 3.

Figure 3

The fasting blood glucose levels at the beginning and the end of the study. The figure shows the means of the fasting blood glucose levels obtained at the beginning (dark-shaded bars) and the end (light-shaded bars) of the 8-week study period. The letters and numbers represent the different groups and moment in time: FAO5 = final standard diet plus sucrose and 5% avocado oil; FAO10 = final standard diet plus sucrose and 10% avocado oil; FAO20 = final standard diet plus sucrose and 20% avocado oil; FAO30 = final standard diet plus sucrose and 30% avocado oil; FC = final control; FSU = final standard diet plus sucrose; IAO5 = initial standard diet plus sucrose and 5% avocado oil; IAO10 = initial standard diet plus sucrose and 10% avocado oil; IAO20 = initial standard diet plus sucrose and 20% avocado oil; IAO30 = initial standard diet plus sucrose and 30% avocado oil; IC = initial control; ISU = initial standard diet plus sucrose. *p < 0.05 (final blood glucose level compared with all the rat groups, calculated by one-way analysis of variance and the Scheffé post hoc test). **p < 0.05 (final blood glucose level in comparison with the standard diet plus sucrose and AO10 groups by Student t test). AO10 = group received standard diet plus sucrose and avocado oil at a concentration of 10%.