Table 5

Influence of artichoke extracts on insulin-dependent stimulation of¹⁴C-acetate incorporation into non-saponifiable neutral lipids and lactate formation

Cultivation^5-a	Incorporation of ¹⁴C-Acetate into Nonsaponifiable Lipids (dpm/μg Protein)^5-b		Lactate Production (μmol/mg Protein)^5-c
Cultivation^5-a	% Inhib.^5-d		Lactate Production (μmol/mg Protein)^5-c
No addition	5.3 ± 0.7^5-e		0.56 ± 0.03
Artichoke extract^5-f	3.8 ± 0.6	28^5-g	0.62 ± 0.05
Insulin^5-h	15.9 ± 1.4		1.96 ± 0.11
Insulin + artichoke extract	8.2 ± 0.8	48^5-i	1.87 ± 0.15
Luteolin^5-j	4.5 ± 0.4	16	0.52 ± 0.04
Insulin + luteolin	5.1 ± 0.5	68^5-i	1.55 ± 0.16^5-g

↵5-a Cultivation between 2 and 20 hr after seeding was performed in the presence or absence of the compounds listed below.
↵5-b Acetate incorporation was performed in fresh medium in the presence of ¹⁴C-acetate without further additions for 2 hr.
↵5-c Lactate was determined at the end of the cultivation period.
↵5-d Inhibition by artichoke extract in relation to respective control.
↵5-e Values represent means ± S.D. of triplicate determinations from three independent experiments.
↵5-f 0.1 mg/ml.
↵5-g Statistically different from respective control: P < .01.
↵5-h 0.1 μM.
↵5-i Statistically different from respective control: P < .001.
↵5-j 0.01 mg/ml.