TABLE 4.

Xanthine oxidase (XO) inhibitory activities of water and ethanolic extracts from Baccharis trimera.

Extract	Residual XO activity (%)
Allopurinol	4.67 ± 2.424**
Hot Water	50.20 ± 2.381**,##
20% EtOH	44.19 ± 4.612**,##,+
40% EtOH	45.67 ± 5.229**,##,+
60% EtOH	40.47 ± 6.450**,##,+
80% EtOH	43.14 ± 5.234*,##,$,@,&
100% EtOH	17.70 ± 3.712**,#,++,$,@,&,%

Statistical significance was expressed as p-value. All experiments were repeated 3 times. *p < 0.05 vs. CON; **p < 0.001 vs. CON; ^# p < 0.05 vs. allopueriol; ^{# #} p < 0.001 vs. allopueriol; ⁺ p < 0.05 vs. H.W; ⁺⁺ p < 0.001 vs. H.W; ^$ p < 0.05 vs. 20% EtOH; ^@ p < 0.05 vs. 40% EtOH; ^& p < 0.05 vs. 60% EtOH; ^% p < 0.05 vs. 80% EtOH; ^%% p < 0.001 vs. 80% EtOH.