Effects of Roasting and Extrusion Puffing on the Antihypertensive Activity of Blended Grains in Spontaneously Hypertensive Rats

Table 3

Effects of differently processed blended grains on blood biochemical parameters in the serum of the rats for 8 weeks.

	NC	MC	NPBG	RBG	EPBG
AST (IU/L)	16.6 ± 1.12^a	18.0 ± 0.52^a	17.7 ± 1.80^a	14.3 ± 1.08^a	15.8 ± 0.60^a
ALT (IU/L)	3.25 ± 0.20^c	12.8 ± 1.38^ab	17.0 ± 2.24^a	11.2 ± 0.86^ab	7.45 ± 0.26^bc
TG (mg/dL)	122 ± 0.91^a	121 ± 2.13^a	117 ± 1.56^a	119 ± 0.98^a	123 ± 3.69^a
TC (mg/dL)	91.0 ± 0.93^a	66.5 ± 2.69^b	57.2 ± 4.12^b	57.5 ± 0.47^b	59.0 ± 1.23^b

AST, aspartate aminotransferase; ALT, alanine transaminase; TG, triglyceride; TC, total cholesterol; NC, normal control; MC, model control; NPBG, nonprocessed blended grains; RBG, roasted blended grains; EPBG, extrusion puffed blended grains. Data are expressed as the means ± standard error of the means. ^(a–c)Values with different letters within the same row are significantly different at .