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Effect of short- and long-term salinity on the activities of antioxidative enzymes and lipid peroxidation in tomato roots

✍ Scribed by Magdalena Gapińska; Maria Skłodowska; Barbara Gabara

Book ID
107480132
Publisher
Springer-Verlag
Year
2007
Tongue
English
Weight
327 KB
Volume
30
Category
Article
ISSN
0137-5881

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## Abstract A 3‐ml aliquot of 30% ethanol was fed daily to normal as well as zinc‐treated (227 mg l^−1^) rats for periods of 2, 4 and 8 weeks. A highly significant increase in the levels of hepatic lipid peroxidation was observed in ethanol‐fed rats after 4 and 8 weeks of treatment. On the other ha