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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.

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

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§
  1. 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.