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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).
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Nutrition Journal

ISSN: 1475-2891

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