Table. 3.
Table. 3.
The effect of regular (control group) and n-3 PUFA-enriched (n-3 PUFAs group) hen egg consumption on oxidative stress levels, antioxidant defense, and antioxidant enzymes activity
| Parameter | Control | n-3 PUFAs | |||
|---|---|---|---|---|---|
| Before | After | Before | After | ||
| TBARS (mM/L TE) | 0.30±0.07 | 0.31±0.05 | 0.35±0.15 | 0.35±0.10 | |
| FRAP (μm/MDA) | 0.33±0.04 | 0.40±0.11 | 0.33±0.04 | 0.33±0.04 | |
| CAT (U/mg protein) | 3.511±2.417 | 3.624±1.082 | 2.439±1.381 | 3.059±0.986 | |
| GPx (U/mg protein) | 0.012±0.010 | 0.009±0.004 | 0.012±0.004 | 0.006±0.003 |
|
| SOD (U/mg protein) | 8.964±0.624 | 8.634±0.883 | 9.289±0.581 | 8.318±0.853 |
|
Data are presented as mean±SD.
*
PUFA, polyunsaturated fatty acid; TBARS, thiobarbituric acid reactive substances; FRAP, ferric reducing ability of plasma; TE, Trolox equivalent; MDA, malondialdehyde; CAT, catalase; GPx, glutathione peroxidase; SOD, superoxide dismutase.
Prev Nutr Food Sci 2021;26:388~399 https://doi.org/10.3746/pnf.2021.26.4.388
© Prev. Nutr. Food Sci.