Table 4 Serum oxidative stress of rat fed with LWIF and control diet.

From: Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour

Group

SOD (U/mL)

MDA(nmol/g)

CAT(nmol/min/mL)

hs-CRP (μg/L)

FFA (umol/L)

Normal control

3.713 ± 0.378a

9.929 ± 0.851a

11.383 ± 2.584a

55.224 ± 14.583a

1084.167 ± 74.178b

Model control

1.573 ± 0.394b

11.623 ± 1.808a

6.655 ± 0.325b

60.779 ± 10.238a

1229.667 ± 54.193a

Test

2.385 ± 0.899a

10.443 ± 1.103a

10.328 ± 1.280a

50.136 ± 8.797a

721.000 ± 105.272c

  1. Data are mean values ± standard errors of three replicates. Mean values followed by the different letter in the same row are significantly difference (P < 0.05).
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