Figure 3.

Effects of rhein on inflammation and oxidative stress. The rats of different groups were administrated through the following treatment for six weeks, respectively. normal chow, high-fat diet (HFD) (D12492, 60% kcal%, Research Diets, USA), high-fat diet +Rhein-L (lose dose), high-fat diet (60% kcal%) + Rhein-M (medium dose), high-fat diet (60% kcal%) +Rhein-H (high dose). (a) The detection of inflammatory markers levels. (b) Oxidative stress levels. n = 6 rats/group. HFD, high-fat diet-fed rats. ***p < 0.001 versus control. #p < 0.05, ##p < 0.01, ###p < 0.001 versus HFD