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Table 3 Effects of resveratrol, leucine and HMB on inflammatory biomarkers in diet-induced obese mice

From: Synergistic effects of leucine and resveratrol on insulin sensitivity and fat metabolism in adipocytes and mice

 

Control

Low Resveratrol1

High Resveratrol2

Low HMB3

Low Resv/Low HMB

Low Resv/High HMB4

Low Resv/Leucine5

P value

C-reactive protein (ng/mL)

95.6 ± 9.6a

134.8 ± 8.5a

123.9 ± 35.3a

98.6 ± 5.1a

67.4 ± 12.2b

58.3 ± 12.4b

55.9 ± 17.7b

P < 0.01

IL-6 (pg/mL)

29.0 ± 6.4a

23.2 ± 2.9a

14.1 ± 1.3b

19.9 ± 3.1a

6.9 ± 1.2c

4.5 ± 2.6c

11.2 ± 4.1b

P < 0.005

MCP-1 (pg/mL)

115.8 ± 19.7a

104.4 ± 16.5a

27.3 ± 6.8b

116.8 ± 9.3a

24.2 ± 6.2b

15.2 ± 3.7b

34.9 ± 5.9b

P < 0.001

Adiponectin (ng/mL)

11.0 ± 0.9a

12.4 ± 1.1a

14.8 ± 1.8b

11.1 ± 1.6a

14.1 ± 0.8b

16.3 ± 3.0b

14.5 ± 1.0b

P < 0.03

  1. Mice were fed a high fat-diet with indicated treatments for 6 weeks. At the end of the treatment period, oxidative and inflammatory stress biomarkers in plasma were determined. Data are presented as means ± SE (n = 10). Non-matching letter superscripts in each row denote significant differences at the indicated p value.
  2. 1Low resveratrol: 12.5 mg resveratrol/kg diet.
  3. 2High resveratrol: 225 mg resveratrol/kg diet.
  4. 3Low HMB: 2 g hyroxymethylbutyrate (calcium salt).
  5. 4High HMB: 10 g hyroxymethylbutyrate (calcium salt).
  6. 5Leucine: 24 g leucine/kg diet.