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

Table 3 Erythrocytes antioxidants enzymes activities in control and experimental groups

Groups	Antioxidant enzyme activity (U/g Hg)
	SOD	GPx	GR	CAT
C	644.89 ± 28.41	489.05 ± 24.86	6.11 ± 0.40	1237.27 ± 46.48
D	598.54 ± 18.62^§	404.22 ± 21.72^§	3.69 ± 1.41^§	1093.22 ± 64.20^§
D/EVOO	641.56 ± 14.32	485.97 ± 20.56*	5.23 ± 0.84	1368.077 ± 113.67**
D/OOHF	623.75 ± 71.43	460.18 ± 21.07	5.41 ± 0.69	1210.71 ± 53.11
D/OOLF	415.07 ± 94.91**^§§	259.18 ± 25.74^§§*	3.62 ± 0.76^§	1044.30 ± 47.37^§§
EVOO	655.47 ± 24.74	476.91 ± 33.58	5.98 ± 0.68*	1180.51 ± 53.82
OOHF	633.78 ± 29.42	472.49 ± 49.48	5.51 ± 0.75	1373.96 ± 71.51**
OOLF	508.52 ± 80.23^§	235.27 ± 48.06^§§*	4.42 ± 1.00^§	1162.88 ± 85.58

Data are means ± SD; n = 10 for all groups. C: controls group, D: 2, 4-D treated group, D/EVOO: 2, 4-D 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. SOD: Superoxide dismutase, GPx: Glutathione peroxidase, GR: Glutathione reductase, CAT: catalase.
Comparison between groups was made using ANOVA one way analysis with Bonferroni test.
** p <.01; * p < .05 (compared to Group D)
^§§ p < .01; ^§ p < .05 (compared to controls C).

ISSN: 1476-511X