The potential value of capsaicin in modulating cognitive functions in a rat model of streptozotocin-induced Alzheimer’s disease

Table 1 Comparison between the three studied groups according to β-amyloid peptide 1-42 (Aβ1-42) (pg/g tissue) and tau proteins (pg/g tissue)

Biochemical parameters	Group I	Group II	Group III	F	p
Aβ1-42 (pg/g tissue)
Min.–max.	37.5–51.8	119.0–150.9	81.8–107.4	174.886^*	< 0.001^*
Mean ± SD	43.2 ± 5.1	133.3^a ± 11.9	95.0^ab ± 8.8	174.886^*	< 0.001^*
Tau proteins (pg/g tissue)
Min.–max.	1007.9–1092.5	1177.1–1675.8	1129.5–1155.6	7.783^*	0.004^*
Mean ± SD	1060.2 ± 35.9	1333.8^a ± 228.0	1140.6^b ± 10.1	7.783^*	0.004^*

Group I negative controls; Group II STZ-induced AD, capsaicin untreated group (positive controls); Group III STZ-induced AD+ capsaicin treatment group. Normally quantitative data was expressed in mean ± SD and was compared using F test (ANOVA). F, p: F and p values for ANOVA test. Sig. between groups was done using post hoc test (LSD)
*Statistically significant at p ≤ 0.05
^aSignificantly different from the negative controls (group I)
^bSignificantly different from the positive controls (STZ-induced AD, capsaicin untreated) (group II)