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Table 3 Baseline characteristics

From: A single consumption of curry improved postprandial endothelial function in healthy male subjects: a randomized, controlled crossover trial

Parameters Total (n = 14) Control-first (n = 7) Curry-first (n = 7)
Age (years) 45 ± 9 42 ± 7 48 ± 10
Body mass index (kg/m2) 23.7 ± 2.7 23.0 ± 1.9 24.4 ± 3.3
Systolic blood pressure (mm Hg) 112 ± 8 112 ± 5 112 ± 11
Diastolic blood pressure (mm Hg) 75 ± 7 76 ± 5 74 ± 9
Heart rate (beats/min) 60 ± 10 59 ± 7 61 ± 13
Total cholesterol (mg/dL) 196 ± 34 194 ± 34 199 ± 37
Triglycerides (mg/dL) 97 ± 44 99 ± 53 96 ± 38
HDL-cholesterol (mg/dL) 58 ± 15 58 ± 14 57 ± 17
LDL-cholesterol (mg/dL) 118 ± 28 114 ± 29 121 ± 28
Glucose (mg/dL) 90 ± 7 88 ± 6 91 ± 8
Insulin (μU/mL) 4.1 ± 1.9 3.9 ± 1.5 4.3 ± 2.4
hs-CRP (mg/dL) 0.122 ± 0.179 0.094 ± 0.176 0.149 ± 0.192
MDA-LDL (U/L) 88 ± 20 83 ± 20 93 ± 21
8-isoprostane (pg/mg Cr) 285 ± 81 276 ± 95 294 ± 70
  1. Values are means ± SD.
  2. Abbreviations: HDL high-density lipoprotein, LDL low-density lipoprotein, hs-CRP high-sensitivity C-reactive protein, MDA malondialdehyde-modified, Cr creatinine.