Table 2 Effect of AAE on antioxidant enzymes in mice feed with HF diet.

From: Effects of açai on oxidative stress, ER stress, and inflammation-related parameters in mice with high fat diet-fed induced NAFLD

Parameter

Experimental groups

C

A

HF

HFA

GSH (nmol/mL)

131.00 ± 4.30b

161.60 ± 10.01a

173.10 ± 8.26a

178.90 ± 4.86a

GSSG (nmol/mL)

15.53 ± 2.13b

18.16 ± 1.82b

23.80 ± 1.83a

21.01 ± 1.83b

GPx (U/g of protein)

2.85 ± 0.09a

2.45 ± 0.07b

0.41 ± 0.05c

0.29 ± 0.03c

GR (U/g of protein)

0.16 ± 0.01b

0.17 ± 0.01b

0.21 ± 0.01a

0.19 ± 0.005ab

SOD (U/g of protein

0.44 ± 0.05a

0.39 ± 0.03a

0.28 ± 0.03b

0.33 ± 0.02ab

CAT (U/g of protein)

108.30 ± 2.23a

98.72 ± 3.30a

92.61 ± 1.72b

109.90 ± 2.30 a

  1. Values are expressed as the means ± SEM (n = 8). Within a row, significantly different values are marked with different superscript letters. GSH: reduced glutathione; GSSG: oxidized glutathione; GPX: glutathione peroxidase; GR: glutathione reductase; SOD: superoxide dismutase; CAT: catalase.