[Table/Fig-5]:
Antioxidants effects of garlic in control and experimental groups of rats.
| Groups | MDA(µM/L) | CAT Katal /ml | GPx(mg/gHb) | GSH mg/g Hb | TAOS (µM/L) |
|---|---|---|---|---|---|
| Control | 2.62 ± 0.41 | 44.04 ± 16.9 | 43.3 ± 7.2 | 6.74 ± 1.4 | 1066.7 ± 82.41 |
| Control+ garlic | 2.75 ± 0.24 | 49.12 ± 19.6 | 53.15 ± 13.1 | 9.87 ± 1.4 | 1149.7 ± 69.97 |
| HFD | 4.23 ± 0.87 a,b,c | 30.99 ± 4.64a,b,c | 29.89 ± 5.0a,b,c | 3.59 ± 0.6a,b,c | 272.4 ± 22.08a,b,c |
| HFD+ garlic | 2.60 ± 0.30 | 51.18 ± 12.7 | 50.14 ± 2.2 | 6.69 ± 3.4 | 697.8 ± 54.19 |
| HFD+ metformin | 2.53 ± 0.39 | 57.54 ± 16.5 | 52.13 ± 6.0 | 7.40 ± 1.2 | 687.2 ± 51.9 |
| p Value | p<0.05 | p>0.05 | p<0.05 | p<0.05 | p<0.05 |
aSignificantly different with control, bSignificantly different with garlic group, csignificantly different with HFD+metformin at 5% level of significant (p<0.05)