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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)

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

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 ± 5.1 133.3a ± 11.9 95.0ab ± 8.8
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 1333.8a ± 228.0 1140.6b ± 10.1
  1. 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)
  2. *Statistically significant at p ≤ 0.05
  3. aSignificantly different from the negative controls (group I)
  4. bSignificantly different from the positive controls (STZ-induced AD, capsaicin untreated) (group II)