Table 5.
Lipid peroxidation (TBARS and LOOH), antioxidant capacity (FRAP), and antioxidative enzyme (GPx and SOD) activity responses to regular (control group) or n-3 PUFA-enriched hen eggs consumption (n-3 PUFAs group).
| Parameter | Control Group | n-3 PUFAs Group | ||
|---|---|---|---|---|
| Before | After | Before | After | |
| TBARS (µM MDA) | 23.5 ± 0.6 | 24.1 ± 2.1 | 26.7 ± 2.6 * | 26.1 ± 2.8 * |
| FRAP (mM Trolox) | 0.47 ± 0.06 | 0.48 ± 0.05 | 0.46 ± 0.07 | 0.42 ± 0.08 † |
| GPx (U/mg protein) | 3.83 × 10−3 ± 0.7 × 10−3 | 3.45 × 10−3 ± 0.5 × 10−3 | 3.59 × 10−3 ± 0.4 × 10−3 | 4.04 × 10−3 ± 0.9 × 10−3 |
| SOD (U/mg protein) | 0.11 ± 0.05 | 0.10 ± 0.02 | 0.06 ± 0.06 | 0.10 ± 0.10 † |
| LOOH (µM) | 1.46 ± 0.66 | 1.35 ± 0.51 | 1.30 ± 0.65 | 1.10 ± 0.47 |
FRAP—Ferric reducing ability of plasma; TBARS—thiobarbituric acid reactive substances; SOD—superoxide dismutase; GPx—glutathione peroxidase; LOOH—lipid hydroperoxide. * p < 0.05 control vs. n-3 PUFAs (t test); † p < 0.05 before vs. after within control or n-3 PUFAs group (one-way ANOVA).