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. 2011 Jun 8;2011:204892. doi: 10.1093/ecam/neq006

Figure 5.

Figure 5

MDA inhibitory effects (a) and catalase activity (b) of essential oils from differently processed A. ovata samples. Results are presented as the mean ± SD in triplicate. a–e indicated as the essential oils from raw materials, stir-frying without assistant substances for 5 min, stir-frying with red soil for 5 min, stir-frying with burnt clay for 5 min and stir-frying without assistant substances for 30 min, respectively. Sample concentration was 500 μg ml−1. *P < .05.