. 2020 Jul 31;7:418. doi: 10.3389/fvets.2020.00418

Table 6.

Effect of curcumin (CUR) and piperine (PIP) on antioxidant variables in serum and intestinal mucosa of weaned Wuzhishan piglets.

Items	Treatments^a					SEM^b	P
	CON	PIP	Low-CUR	PIP + CUR	High-CUR
Serum (U/mL)
Superoxide dismutase	114.57^e	129.89^de	122.80^de	147.24^cd	167.24^c	8.40	0.019
Total antioxidant capacity	1.22	1.27	1.36	1.37	1.42	0.103	0.475
Glutathione peroxidase	160.73^e	234.11^cd	205.98^d	258.61^c	272.60^c	13.17	0.001
Malondialdehyde (nmol/ml)	5.57^c	4.70^de	5.16^cd	4.12^e	4.05^e	0.18	0.003
Intestinal mucosa (U/mg protein)
Superoxide dismutase	4.16^d	4.69^d	4.45^d	5.74^c	5.52^c	0.179	0.005
Total antioxidant capacity	0.54	0.64	057	0.64	0.73	0.035	0.239
Glutathione peroxidase	20.44^e	36.32^d	29.50^de	44.40^c	48.47^c	2.958	0.015
Malondialdehyde (nmol/mg protein)	0.49^c	0.35^d	0.36^d	0.24^e	0.22^e	0.027	0.001

CON: a corn–soybean basal diet; PIP, low-CUR, PIP + CUR, and high-CUR, the basal diet supplemented with 50 mg/kg piperine, 200 mg/kg curcumin, 200 mg/kg curcumin + 50 mg/kg piperine, and 300 mg/kg curcumin, respectively.

SEM, standard error of the mean (n = 6).

^cde

means in the same row with different letters differ significantly (P < 0.05).