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. 2012 Sep;2(9):727–732. doi: 10.1016/S2221-1691(12)60218-4

Figure 4. Inhibitory capacities of the polyphenolic extracts of selected spices on the formation of superoxide anion radicals.

Figure 4.

The values are expressed as means±SEM of triplicate tests. Means not sharing a common letter at the same concentration were significantly different (P < 0.05) when analysed by ANOVA and Bonferroni post hoc test. AGP: Alligator pepper, GNG: Ginger, NTM: Nutmeg.