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Table 5 Biochemical parameters

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

  Control Curry   P valuesa  
Parameters Fasting Postprandial Fasting Postprandial Meal effects Interaction Prandial effects
Total cholesterol (mg/dL) 203 ± 36 195 ± 34 197 ± 32 191 ± 28 0.40 0.36 0.001
Triglycerides (mg/dL) 107 ± 59 114 ± 59 97 ± 44 103 ± 43 0.23 0.96 0.025
HDL-cholesterol (mg/dL) 58 ± 16 56 ± 16 59 ± 15 56 ± 15 0.55 0.53 < 0.001
LDL-cholesterol (mg/dL) 122 ± 30 118 ± 28 118 ± 27 112 ± 23 0.36 0.42 0.001
Glucose (mg/dL) 89 ± 7 113 ± 24 90 ± 7 117 ± 29 0.25 0.44 0.001
Insulin (μU/mL) 3.9 ± 2.0 26.0 ± 11.7 4.3 ± 1.9 25.5 ± 9.9 0.98 0.68 < 0.001
hs-CRP (mg/dL) 0.107 ± 0.159 0.104 ± 0.158 0.089 ± 0.145 0.087 ± 0.143 0.66 0.87 0.038
MDA-LDL (U/L) 94 ± 24 85 ± 24 95 ± 26 85 ± 21 0.93 0.91 0.027
8-isoprostane (pg/mg Cr) 273 ± 76 283 ± 89 277 ± 69 324 ± 67 0.23 0.17 0.047
  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.
  3. a P values were calculated by using two-way within subjects ANOVA (control/curry and fasting/postprandial).