The Relationship of Oxidation Sensitivity of Red Blood Cells and Carbonic Anhydrase Activity in Stored Human Blood: Effect of Certain Phenolic Compounds

Table 1

The inhibition effects of caffeic acid, resveratrol, and tannic acid on erythrocyte MDA levels in stored whole blood time-dependently.

MDA (nmol/gHb)
	Control	Caffeic acid	Resveratrol	Tannic acid
Baseline (time 0)	22.33 ± 6.37	21.28 ± 5.13	21.97 ± 8.08	21.29 ± 6.49
7th day	35.70 ± 2.89^҂	29.64 ± 1.67	31.09 ± 4.79	31.43 ± 3.01
14th day	37.36 ± 5.28^҂	32.20 ± 2.76	36.91 ± 1.98	37.68 ± 5.20^҂
21st day	39.94 ± 6.95^҂	33.86 ± 2.91	40.26 ± 4.92	44.41 ± 6.02
28th day	46.04 ± 9.87^҂	38.51 ± 1.53	45.87 ± 5.54	46.13 ± 6.76^҂

Significant differences () between the control and treated groups are indicated by .
Significant differences () between the control and resveratrol and tannic acid are indicated by .
Significant differences () in each group from time 0 (baseline) are given by ҂.