Table 2.
Effect of MJ on enzymatic antioxidant activity.
| Group | SOD (U/mg of protein) | CAT (H2O2/min/mg protein) | GSH (μmol/g of protein) | GPx (ɳmol/mg of protein) |
|---|---|---|---|---|
| Control | 7.55 ± 0.52 | 60.49 ± 0.92 | 8.45 ± 1.27b | 79.52 ± 1.72 |
| LPS Treated | 2.92 ± 0.89 | 29.55 ± 1.21 | 3.95 ± 0.85 | 48.53 ± 1.44 |
| Std | 6.41 ± 0.81∗ | 49.13 ± 1.08∗ | 7.55 ± 0.99∗ | 66.13 ± 1.02∗ |
| MJ-1 | 4.82 ± 0.79∗ | 36.20 ± 0.88∗ | 5.61 ± 0.59∗ | 55.15 ± 0.96∗ |
| MJ-2 | 5.90 ± 0.55∗ | 43.16 ± 1.10∗ | 7.81 ± 1.05∗ | 63.50 ± 1.15∗ |
Values are expressed as mean ± S.D., n = 6, ∗is P < 0.05, Control Vs. LPS Treated, LPS Treated Vs. LPS + Std., LPS Treated Vs. LPS + MJ-1, LPS Treated Vs. LPS + MJ-2. The experimental setup was repeated twice and all data were averaged.