Table 2.

Antioxidant parameters in erythrocytes from postmenopausal women after consumption of garlic and black seeds for 8 weeks (mean ± SD; n = 30).

Groups	SOD (µ/mL)	GSH-Px (IU/mL)
Before garlic and black seeds	1.55 ± 0.15	8.38 ± 0.32
After garlic and black seeds	2.18 ± 0.16*	9.41 ± 0.58*

SD: standard deviation; SOD: superoxide dismutase; GSH-Px: glutathione peroxidase.

^*p < 0.05.