Effects of olive oil and its fractions on oxidative stress and the liver's fatty acid composition in 2,4-Dichlorophenoxyacetic acid-treated rats

Table 4 Effects of extra virgin olive oil (EVOO) and its fractions (OOHF and OOLF) on antioxidant enzymes activities in liver of rat treated or not with 2,4-D.

Groups	Antioxidant enzyme activity (U/mg liver protein)
	SOD	CAT	GPX	GR
C	9.49 ± 1.34	23.42 ± 0.53	0.75 ± 0.20	0.05 ± 0.0035
D	6.71 ± 1.58^§	14.51 ± 1.01^§§	0.30 ± 0.09^§	0.037 ± 0.007^§
D/EVOO	13.38 ± 1.76*	20.29 ± 0.68^§§**	0.80 ± 0.27*	0.056 ± 0.01*
D/OOHF	8.13 ± 0.97	22.50 ± 1.29**	0.76 ± 0.27*	0.053 ± 0.005*
D/OOLF	6.45 ± 0.96^§	15.96 ± 0.28^§§	0.55 ± 0.05*	0.031 ± 0.011^§
EVOO	9.65 ± 1.13	22.50 ± 1.29	0.86 ± 0.39	0.051 ± 0.003
OOHF	9.53 ± 0.59	22.71 ± 0.52	0.74 ± 0.17	0.052 ± 0.008
OOLF	6.47 ± 1.33^§	18.59 ± 1.09^§§	0.51 ± 0.16	0.034 ± 0.013^§

Data are expressed as means ± SD (n = 10 rats per group). Comparison between groups was made using unpaired Student t test. (C: controls group, D: 2, 4-D treated group, D/EVOO: 2, 4-D + extra virgin olive oil, D/OOHF: 2, 4-D+ hydrophilic fraction, D/OOLF: 2,4-D+ lipophilic fraction, EVOO: extra virgin olive oil treated group alone, OOHF: group treated with hydrophilic fraction of olive oil, OOLF: group treated with lipophilic fraction of olive oil.* P < .05 vs 2,4-D group; ** P < .01 vs 2,4-D group. ^§ P < .05 vs. control group; ^§§ P < .01 vs. control group.

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