Protective Role of Dietary Curcumin in the Prevention of the Oxidative Stress Induced by Chronic Alcohol with respect to Hepatic Injury and Antiatherogenic Markers

Table 1

Composition of various experimental diets, total fat, -3 PUFA, and ethanol.

Dietary groups ()	As percent of total calories
	Total Fat	Ethanol	Protein	Carbohydrate
Low -3 PUFA control (LFO)	35	0	18	47
Low -3 PUFA + ethanol (LFOE)	35	36	18	11
Low -3 PUFA + ethanol + curcumin (LFOEC)	35	36	18	11
High -3 PUFA control (HFO)	35^†	0	18	47
High -3 PUFA + ethanol (HFOE)	35^†	36	18	11
High -3 PUFA + ethanol + curcumin (HFOEC)	35^†	36	18	11

2.7% of total calories came from -3 PUFA; ^†13.8% of total calories came from -3 PUFA.