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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.