“…These polysaccharides also increase the levels of SOD, CAT, GSH-Px, and total antioxidant capacity (T-AOC) in the serum of oxidative stress model mice, reduce MDA levels, and upregulate the mRNA expression of nuclear factor erythroid 2-related factor 2 (Nrf2), heme oxygenase-1 (HO-1), and quinone oxidoreductase 1 (NQO1) in the liver and kidney tissues, downregulating the mRNA expression of Keap1 [ 52 ]. These polysaccharides further increase the levels of CAT, T-AOC, SOD, and GSH-Px in the colon tissue of mice with dextran sulfate sodium (DSS)-induced colitis, reduce MDA levels, and significantly enhance antioxidant capacity in vivo [ 53 ] The total flavonoids of EB have strong reducing ability for iron ions and strong scavenging ability for OH radicals [ 54 ]; reduce the serum MDA and reactive oxygen species (ROS) levels induced by vomiting toxins in weaned piglets, and increase the activities of SOD and GSH-Px [ 55 ]. They also increase the content of anti-oxidant factor T-AOC and increase the activity of SOD and CAT in the serum of mice with type two diabetes mellites (T2DM), while reducing the content of ROS in pancreatic mitochondria, indicating that EB flavonoids have strong in vivo and in vitro anti-oxidant capacity [ 56 ].…”