Skip to main content
. 2016 Mar 17;11(3):e0150392. doi: 10.1371/journal.pone.0150392

Fig 1. HPLC chromatograms of coffee samples.

Fig 1

Coffee samples were prepared and fractionated as described in “Materials and Methods”. The peaks were detected using an electrochemical detector. (A) Using HPLC fractions, Sirt1/2 inhibition assay (Insert) was performed as described in “Materials and Methods”. The marks (*) indicate statistical significance (P<0.05). (B) HPLC isolation of Sirt2 inhibiting compounds. Data are presented as mean ± SD (n = 6). P value was calculated using one-way ANOVA with Holm-Sidak method and the marks (*) indicate statistical significance (P<0.05).