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Table 2 Liver antioxidant and NO determination of different experimental groups on paracetamol (PCM) induced hepatotoxicity in mice

From: Antioxidant effects of pineapple vinegar in reversing of paracetamol-induced liver damage in mice

Group (n = 10) GSH (nm GSH/mg protein) SOD (U/mg protein) FRAP (μM Fe(II)/mg protein) MDA (nM MDA/mg protein) NO (μM/mg protein)
1 4.16 ± 0.04* 122.18 ± 1.09* 21.13 ± 1.99* 1.53 ± 0.28* 20.71 ± 2.67*
2 2.55 ± 0.03 41.50 ± 1.38 12.77 ± 1.68 5.14 ± 0.10 44.74 ± 1.05
3 4.63 ± 0.03* 145.47 ± 2.87* 20.73 ± 1.78* 1.63 ± 0.21* 27.61 ± 3.08*
4 4.78 ± 0.01* 125.33 ± 1.65* 20.77 ± 5.85* 1.65 ± 0.24* 32.45 ± 3.21*
5 4.26 ± 0.04* 84.99 ± 2.53* 14.78 ± 3.30 2.50 ± 0.57* 36.68 ± 6.20
6 7.57 ± 0.12* 203.53 ± 3.64* 26.02 ± 2.10* 1.51 ± 0.01* 19.74 ± 0.87*
7 5.54 ± 0.03* 139.55 ± 1.52* 20.87 ± 2.65* 1.56 ± 0.09* 31.66 ± 4.87*
  1. Values are expressed as mean ± SD where * indicates that the values are significantly difference from paracetamol control group, P < 0.05.
  2. Group1: normal mice; group 2: paracetamol control (250 mg/kg PCM + PBS); group 3: positive control (250 mg/kg PCM + 50 mg/kg silybin); group 4: acetic acid control (250 mg/kg PCM + 2 mL/kg synthetic vinegar; group 5: acetic acid control (250 mg/kg PCM + 0.08 mL/kg synthetic vinegar; group 6: 250 mg/kg PCM + 2 mL/kg pineapple vinegar; group 7: 250 mg/kg PCM + 0.08 mL/kg pineapple vinegar.