Fig. 4.

Agarose gel electrophoretic patterns of plasmid DNA breaks by ·OH generated from a Fenton reaction in the presence of ethanolic extracts of fresh seed (FSE) and wine seed (WSE). An amount of 0.5 μL of pBR 322 DNA was incubated 37 °C for 30 min in FeSO₄ and 30 % H₂O₂ with the following additive combinations. Line 1, no addition (plasmid DNA); Line 2, FeSO₄ and 30 % H₂O₂ (DNA damage control); Line 3–6, FeSO₄ and 30 % H₂O₂ in the presence of FS and WS with concentrations of 50, 100, 500, and 1000 μg/mL, respectively