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Applied Biological Chemistry
Fig. 2 | Applied Biological Chemistry

Fig. 2

From: Supplementation of non-fermented and fermented goji berry (Lycium barbarum) improves hepatic function and corresponding lipid metabolism via their anti-inflammatory and antioxidant properties in high fat-fed rats

Fig. 2

Supplementation of non-fermented and fermented goji berry attenuates HF-induced inflammation. Gene expression of IL-6 and TNFα in epididymal fat (A–C) and liver (D, E) tissues of rats fed an LF or HF with or without 2% non-fermented or fermented goji berry supplementation diet for 6 weeks. Values are means  ±  SEMs; n  =  8/group. Significant differences are denoted as an asterisk (*) at *p  <  0.05 and **p  <  0.01. HF high fat; HF HF without goji berry; HF/FGB HF with fermented goji berry in diet by 2% (w/w); HF/GB HF with non-fermented goji berry in diet by 2% (w/w); IL interleukin; LF low fat; MCP-1 macrophage chemoattractant protein 1; TNFα tumor necrosis factor alpha

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