Skip to main content
Figure 1 | Lipids in Health and Disease

Figure 1

From: Dietary olive oil effect on antioxidant status and fatty acid profile in the erythrocyte of 2,4-D- exposed rats

Figure 1

Plasma MDA level in the treatment groups for 4 weeks. C: controls group, D: 2,4-D treated group at dose 5 mg/kg BW, D/EVOO: 2,4-D (5 mg/kg BW) plus extra virgin olive oil, D/OOHF: .2,4-D plus hydrophilic fraction, D/OOLF: .2,4-D plus 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. Data are expressed as means ± SD (n = 10 rats per group). Comparison between groups was made using ANOVA with Bonferroni correction (* p < 0.05; ** p < 0.01 compared to Group D) (§§ p < 0.01 compared to controls C).

Back to article page

Lipids in Health and Disease

ISSN: 1476-511X