Enzymatic and non-enzymatic antioxidant responses of alfalfa leaves and roots under different salinity levels.

The effect of increasing NaCl concentrations on biomass, hydrogen peroxide (H2O2), ascorbic acid (ASC), proline and total thiol, and the activity of some antioxidant enzymes in alfalfa (Medicago sativa L. cv. Gara-Yonjeh) were investigated.