The Influence of -Lipoic Acid and Garlic Administration on Biomarkers of Oxidative Stress and Inflammation in Rabbits Exposed to Oxidized Nutrition Oils

Table 2

Statistical comparison of the MDA and 8OHdG levels in rabbits’ liver in all study groups, with or without addition of α-lipoic acid and/or garlic.

Group	Additive		MDA [μmol/g protein]		8OHdG
			Mean	SD	Mean	SD
C	—	10	0.309	0.05	0	0
C	ALA	8	0.348	0.142	0.016	0.012
C	Garlic	9	0.313	0.097	0.004	0.001
RO	—	8	0.467	0.119	0.052	0.014
RO	ALA	9	0.374	0.11	0.052	0.014
RO	Garlic	8	0.351	0.06	0.028	0.007
OO	—	8	0.532	0.091	0.115	0.061
OO	ALA	6	0.373	0.022	0.071	0.028
OO	Garlic	7	0.356	0.037	0.008	0.002