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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.