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. 2025 Oct 30;14(21):3732. doi: 10.3390/foods14213732
GAE Gallic acid equivalents
CE Catechin equivalents
DPPH 1,1-diphenyl-2-picrylhydrazyl
ABTS 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt
ROS R eactive oxygen species
NO Nitric oxide
DAA Deacetylasperulosidic acid
Asp Asperuloside
AA Asperulosidic acid
Sco Scopoletin
HPLC High-performance liquid chromatography
PDA Photodiode array
LPS Lipopolysaccharides
IBMX 3-isobutyl-1-methylxanthine
BPA Bisphenol A
DEX Dexamethasone
NBT Nitroblue tetrazolium
ORO Oil red O
QE Quercetin equivalents
FRAP Ferric-reducing antioxidant power
ORAC Oxygen radical absorbance capacity
SOD Superoxide dismutase
UVB Ultraviolet B
MMP-1 Matrix metalloproteinase-1
GAR Garcinia cambogia
ECM Extracellular matrix