Selected article for: "control group and treatment group"

Author: Mao, Changyi; Yu, Zhihui; Li, Chengliang; Jin, Yongguo; Ma, Meihu
Title: The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects
  • Document date: 2018_7_31
  • ID: 3eeykk89_39
    Snippet: As shown in Fig. 3 , the preserved eggs significantly decreased the level of LDL-C and LDL-C/HDL-C in rat's liver after 80-days treatment (p<0.05), by 92.8% (Fig. 3A ) and 85.1% (Fig. 3B) in the low-dose group, 53.0% (Fig. 3A ) and 87.5% (Fig. 3B ) in high-dose group compared with control group. After treatment with preserved egg, the level of LDL was significantly inhibited compared with the control, and an increase of LDL level was observed a.....
    Document: As shown in Fig. 3 , the preserved eggs significantly decreased the level of LDL-C and LDL-C/HDL-C in rat's liver after 80-days treatment (p<0.05), by 92.8% (Fig. 3A ) and 85.1% (Fig. 3B) in the low-dose group, 53.0% (Fig. 3A ) and 87.5% (Fig. 3B ) in high-dose group compared with control group. After treatment with preserved egg, the level of LDL was significantly inhibited compared with the control, and an increase of LDL level was observed as the concentration of preserved egg increased. It may be due to TG invoved in preserved eggs upregulating LDL-C levels (Cullen, 2000; Ji et al., 2013) , as the dosage of preserved eggs increased, the level of LDL-C increased. This result corresponds to the previous explanation for TG.

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