Influence of Sorghum Kafirin on Serum Lipid Profile and Antioxidant Activity in Hyperlipidemic Rats (In Vitro and In Vivo Studies)

Table 4

Changes in the serum lipid profile of rats fed with different diets: 1% cholesterol (Chol), 5% and 10% sorghum flour, and 0.25% sorghum kafirin¹.

Dietary group	TC	HDL-C	LDL-C	TG
	mmol/L
Control	1.46 ± 0.10	0.71 ± 0.06	0.75 ± 0.06	0.99 ± 0.18
Chol	2.12 ± 0.67	0.68 ± 0.32	1.33 ± 0.81	0.75 ± 0.32
Chol/SF5	2.75 ± 0.26	1.50 ± 0.17	1.17 ± 0.16	0.80 ± 0.09
Chol/SF10	2.67 ± 0.26	1.36 ± 0.31	1.23 ± 0.21	0.67 ± 0.07
Chol/SK0.25	1.74 ± 0.19	0.96 ± 0.12	0.84 ± 0.14	0.61 ± 0.09

Each value is the mean ± SD () of each dietary group. Means in columns not followed by common letters differ significantly ().
TC: total cholesterol; HDL-C: HDL cholesterol; LDL-C: LDL cholesterol; TG: Triglycerides; Chol: nonoxidized cholesterol; SF: sorghum flour; SG: sorghum kafirin.