Effects of soy components on blood and liver lipids in rats fed high-cholesterol diets

doi:10.3748/wjg.v11.i35.5549

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Sep 21, 2005 (publication date) through Nov 4, 2024

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World Journal of Gastroenterology

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1007-9327

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Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

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World J Gastroenterol. Sep 21, 2005; 11(35): 5549-5552
Published online Sep 21, 2005. doi: 10.3748/wjg.v11.i35.5549

Table 4 TC and TG levels in the liver at the baseline and at the end of the feeding period

	TC (mg/g liver)	TG (mg/g liver)
Baseline	1.4±1.2	18.1±5.3
NC¹	2.5±1.7^a	15.8±5.9^a
PC	5.3±1.1^a	14.8±5.1^a
SP	3.3±0.6^a	17.1±3.5^a
SS	4.8±1.1^a	25.8±3.7^a
ASP	3.6±0.9^a	18.9±2.4^a

¹NC, negative control (casein); PC, positive control (casein+1% cholesterol); SP, soy protein; SS, alcohol-extracted soy protein plus saponin; ASP, alcohol-extracted soy protein.

^aP<0.05 vs others.

Citation: Lin CY, Tsai CY, Lin SH. Effects of soy components on blood and liver lipids in rats fed high-cholesterol diets. World J Gastroenterol 2005; 11(35): 5549-5552
URL: https://www.wjgnet.com/1007-9327/full/v11/i35/5549.htm
DOI: https://dx.doi.org/10.3748/wjg.v11.i35.5549