Influence of diet with kale on lipid peroxides and malondialdehyde levels in blood serum of laboratory rats over intoxication with paraquat.

摘要: BACKGROUND Organism's lipid peroxidation is one of the most often examined and known physiological process evoked by free radicals. It concerns oxidation reaction unsaturated fatty acid and/or other lipids leading to products (LOP), which as a result further changes generate among others malondialdehyde molecules. The aim work was an estimation if raw or cooked kale addition rat's diet influences antioxidant defense efficiency in their organisms comparison rats fed with standard AIN-93G diet. MATERIAL AND METHODS experiment conducted 36 Wistar strain, male over 21 days. were divided into 3 groups (each 12 stuck) with: (2 groups), 10% lyophilised kale. total content polyphenols (FC method) activity (ABTS+•) previously determined then On 20th day experiment, half (6 each kind injected intraperitoneally solution paraquat (PQ) salt evoke oxidative stress. next animals stunned blood from hearts sampled. In obtained serum, levels (LOP) (MDA) assessed. RESULTS observed that serum modified oxides level lower control group (p < 0.05). found intoxication caused growth MDA LOP all not intoxicated but lowest addition. CONCLUSION Diet kale, both cooked, efficiently inhibited rats' organisms, ongoing during natural metabolism