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Relative percentage contribution of individual phenolic acids towards anti-oxidant, anti-H. pylori and H+, K+-ATPase inhibition.
| GRAE | Phenolics (mg g−1) | AOX (% contribution) | PPI (% contribution) | H pylori-inhibition (% contribution) |
|---|---|---|---|---|
| Gallic acid | 3.4 | 93 | 9 | 66 |
| Cinnamic acid | 3.8 | 1 | 88 | 30 |
| Other phenolics | 0.4 | 6 | 3 | 4 |
Gallic acid significantly contributed to anti-oxidant activity than cinnamic acid where as cinnamic acid contributed to H+, K+-ATPase inhibition.
