Table 3.

Protective effects of different pistachios extracts against cumene hydroperoxide and glyoxal induced lipid peroxidation

Lipid Peroxidation (µmol/10 6 cells)			Addition
60 min	30 min	15 min
0.43 ± 0.03	0.38 ± 0.01	0.34 ± 0.02	control
1.78 ± 0.04a	1.47 ± 0.06a	1.32 ± 0.04a	+cumene hydroperoxide (120 µM)
0.60 ± 0.05b	0.52 ± 0.04b	0.46 ± 0.01b	+butylatedhydroxytoluene (50 μM)
0.70 ± 0.06b	0.62 ± 0.05b	0.51 ± 0.03b	+pistachios ethyl acetate extract (150 µg/mL)
0.41 ± 0.05b	0.40 ± 0.04b	0.33 ± 0.02b	+pistachios methanolic extract (150 µg/mL)
0.44 ± 0.04b	0.42 ± 0.03b	0.37 ± 0.01b	+pistachios water extract (150 µg/mL)
0.72 ± 0.04b	0.67 ± 0.04b	0.55 ± 0.03b	+α-tochoferol(100 μM)
0.50 ± 0.01b	0.47 ± 0.03b	0.40 ± 0.02b	+gallic acid (100 μM)
0.48 ± 0.05b	0.44±0.02b	0.38 ± 0.03b	+catechin (5 mM)
1.52 ± 0.03a	1.31 ± 0.04a	1.04 ± 0.06a	+glyoxal (5 mM)
0.70 ± 0.06b	0.63±0.05b	0.49 ± 0.03b	+butylatedhydroxytoluene (50 μM)
0.67 ± 0.05b	0.57 ± 0.04b	0.52 ± 0.02b	+pistachios ethyl acetate extract (150 µg/mL)
0.53 ± 0.04b	0.42 ± 0.03b	0.38 ± 0.04b	+pistachios methanolic extract (150 µg/mL)
0.61 ± 0.03b	0.48 ± 0.03b	0.42 ± 0.02b	+pistachios water extract (150 µg/mL)
0.71 ± 0.05b	0.60 ± 0.01b	0.55 ± 0.03b	+α-tochoferol(100 μM)
0.65 ± 0.03b	0.50 ± 0.02b	0.47 ± 0.04b	+gallic acid (100 μM)
0.63 ± 0.06b	0.49 ± 0.04b	0.44 ± 0.01b	+catechin (5 mM)

Hepatocytes (10⁶cells/mL) were incubated in Krebs–Henseleit buffer pH 7.4 at 37^◦C for 1.0 h following the addition of EC50_2h of cumene hydroperoxide and glyoxal. Lipid peroxidation was determined by measuring thiobarbituric acid reactive substances as µM concentration of malondialdehyde (Smith et al., 1982).

Values are expressed as mean±SD of three separate experiments (n=5).

^a Significant difference in comparison with control hepatocytes (P < 0.05).

^b Significant difference in comparison with cumene hydroperoxideorglyoxal treated hepatocytes (P < 0.05).