Fabrication of Nutraceutical Beverage from Saffron (Crocus sativus L.) Extract and Studying Its Health Effects

Table 1

Effects of nutraceutical beverage from saffron with 65 g/500 ml of sucrose (SEBB 1), on total antioxidant capacity, blood glucose, total protein, albumin, globulin, cholesterol, triglycerides, and phospholipid levels.

Groups	Total antioxidant capacity (μmol/ml)	Glucose (mg\dl)	Total protein (g/dl)	Albumin (g/dl)	Globulin (g/dl)	Cholesterol (mg/dl)	Triglycerides (mg/dl)	Phospholipids (mg/100ml)
G1	^a	^b	^a	^a	^a	^b	^b	^b
G2	^c	^a	^c	^c	^b	^a	^a	^a
G3	^a	^b	^ab	^a	^ab	^b	^b	^b
G4	^b	^b	^ab	^ab	^ab	^b	^b	^b
G5	^b	^b	^b	^b	^b	^b	^b	^b

^a,b,cDifferent letters within each column indicate significant differences (), and data are presented as the . G1: control; G2: carbon tetrachloride CCl₄ only; G3: SEBB 1only; G4: SEBB 1+ CCl₄; G5: CCl₄+SEBB 1; there were 3 female rats in each group of experiment.