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. 2013 May 2;8(5):e63062. doi: 10.1371/journal.pone.0063062

Figure 3. Effect of ethanol on salivary antioxidants.

Figure 3

Saliva (30 µL) was mixed with increasing amounts of absolute ethanol and the LDCL was measured for 250 seconds. Note: the marked enhancement of luminescence quenching by non-inhibiting amounts of ethanol suggesting that “solubilization” of salivary antioxidants made them more available as antioxidants. (n = 5).