Figure 3From: The cholesterol-lowering effects of oat varieties based on their difference in the composition of proteins and lipidsComparison between the contents of oat lipids and the percentage reduction of serum TC (A) and LDL-C (B) in rats fed experiment diets. The contents of oat lipids are expressed as mean ± SD (n = 3). TC, total cholesterol; LDL-C, LDL-cholesterol.Back to article page