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. 2014 Nov-Dec;76(6):553–557.

Fig. 1.

Fig. 1

Comparison between inhibition effects on concentration variable.

(A) Spices with or low effect or without effects on hemoglobin glycation, anise (−♦−), saffron (−■−) and cardamom (−−). (B) Spices with required inhibition effects on hemoglobin glycation, cinnamon (−■−) clove (−σ−), wild caraway (−o−), tanner sumach (−π−), turmeric (−□−) and black pepper (−−). Similar characters: insignificant differences, no similar characters: significant differences.