Copyright
©2005 Baishideng Publishing Group Inc.
World J Gastroenterol. Dec 14, 2005; 11(46): 7355-7358
Published online Dec 14, 2005. doi: 10.3748/wjg.v11.i46.7355
Published online Dec 14, 2005. doi: 10.3748/wjg.v11.i46.7355
Baseline | CC1 | HCS | LCS | HCM | LCM | |
CAT2 | 0.92±0.19 | 0.25±0.14 | 0.30±0.123 | 0.45±0.25 | 0.47±0.16 | 0.44±0.27 |
GPx | 703±154 | 615±166 | 680±141 | 857±179 | 734±94 | 762±120 |
GR | 613±288 | 591±160 | 768±94 | 906.4±158 | 772±283 | 668±125 |
SOD | 0.118±0.035 | 0.094±0.015 | 0.082±0.007 | 0.088±0.026 | 0.111±0.035 | 0.084±0.024 |
TBARS | 6.32±0.71 | 5.53±1.00 | 6.08±0.77 | 4.79±0.67 | 6.24±0.97 | 5.92±0.97 |
TC | 5.54±0.73 | 6.69±2.77 | 5.37±2.71 | 4.16±1.55 | 7.07±2.83 | 7.06±2.85 |
TG | 12.82±0.69 | 15.86±3.93 | 18.633±5.62 | 16.76±0.067 | 19.60±0.79 | 20.62±5.21 |
- Citation: Lin CY, Tsai ZY, Cheng IC, Lin SH. Effects of fermented soy milk on the liver lipids under oxidative stress. World J Gastroenterol 2005; 11(46): 7355-7358
- URL: https://www.wjgnet.com/1007-9327/full/v11/i46/7355.htm
- DOI: https://dx.doi.org/10.3748/wjg.v11.i46.7355