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©2005 Baishideng Publishing Group Inc.
World J Gastroenterol. Dec 14, 2005; 11(46): 7355-7358
Published online Dec 14, 2005. doi: 10.3748/wjg.v11.i46.7355
Published online Dec 14, 2005. doi: 10.3748/wjg.v11.i46.7355
Table 3 Plasma ALP concentration (IU/dL) of each group fed with different diets1
| Wk 0 | Wk 2 | Wk 4 | Wk 6 | Wk 8 | |
| (Before injection of CCl4) | (After injection of CCl4) | ||||
| CC | 33.8±0.0 | 51.3±9.5 | 43.8±14.0 | 194.4±65.6 | 303.7±119.9 |
| HCS | 50.2±11.1 | 70.5±8.9 | 57.8±6.6 | 472.6±235.1 | 338.6±130.3 |
| LCS | 49.9±21.3 | 64.2±4.4 | 47.1±3.6 | 278.6±205.7 | 360.7±206.1 |
| HCM | 35.1±6.9 | 56.4±4.9 | 39.2±6.7 | 577.8±74.2 | 548.0±150.8 |
| LCM | 37.7±6.8 | 57.3±8.0 | 43.0±3.5 | 255.1±170.3 | 592.8±115.6 |
- Citation: Lin CY, Tsai ZY, Cheng IC, Lin SH. Effects of fermented soy milk on the liver lipids under oxidative stress. World J Gastroenterol 2005; 11(46): 7355-7358
- URL: https://www.wjgnet.com/1007-9327/full/v11/i46/7355.htm
- DOI: https://dx.doi.org/10.3748/wjg.v11.i46.7355