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. Author manuscript; available in PMC: 2013 Mar 28.
Published in final edited form as: J Agric Food Chem. 2012 Mar 15;60(12):3223–3233. doi: 10.1021/jf201987k

Figure 5. Glucuronidation and sulfation of seven mono-hydroxyflavones in Sult-Ugt co-reaction system.

Figure 5

Concentrations used, number of experiments, calculation of the rates of glucuronidation and sulfation, and data analysis, are the same as in the legend to Figure 3. The asterisk (*) indicates a statistically significant difference for the glucuronidation and sulfation rates among seven mono-hydroxyflavones (p< 0.05, one way ANOVA). Significant differences between three concentrations for each flavone are the same as in the legend to Figure 3.