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. 2005 Dec 28;11(48):7607–7614. doi: 10.3748/wjg.v11.i48.7607

Figure 1.

Figure 1

Kinetics of reactions of ABTS radicals in the presence of 10 mg/mL of each vegetable extract (A), (B) the effects of increased concentration of the vegetable extracts on the inhibition of the ABTS radical represented as % ABTS inhibition, (C) total antioxidant activity of extracts from green leaf vegetables as compared to trolox, (D) DPPH radical scavenging, (E) hydroxyl radical scavenging, and (F) iron-ascorbate induced lipid peroxidation. Values are presented as means±SD (n = 6).