Table 4

GROUP	GPx (U/g tissue)	SOD(U/g tissue)	CAT(U/g tissue)	GSH(mg/ g tissue)	MDA(% TBARS)
Control	0.39 ± 0.23^b	41.52 ± 5.38^a,b	3.10 ± 0.63^b	0.83 ± 0.06^aa	1.74 ± 0.63^a,b
Firewood FD	0.046 ± 0.01^a	32.85 ± 2.49^b	0.62 ± 0.16^a	0.67 ± 0.15^b,c	2.75 ± 0.27^b,c
Tyre FD	0.020 ± 0.004^a	37.23 ± 4.17^a,b	0.43 ± 0.15^a	0.33 ± 0.06^c	3.48 ± 1.11^c
Tyre FD+tomato	0.096 ± 0.02^a	37.12 ± 4.02^a,b	0.90 ± 0.77^a	0.63 ± 0.15^b,c	1.28 ± 0.11^a
Tyre FD+onion	0.073 ± 0.037^a	38.00 ± 4.60^a,b	2.08 ± 0.25^b	0.63 ± 0.15^b,c	1.99 ± 0.40^a,b
Tyre FD+tomato+onion	0.076 ± 0.021^a	42.86 ± 5.46^a	2.70 ± 1.04^b	0.57 ± 0.15^b	2.07 ± 0.23^a,b

Table 4: Oxidative stress parameters in rats maintained in diets formulated with smoked fish.