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. 2016 Sep;54(3):304–316. doi: 10.17113/ftb.54.03.16.4413

Table 7. Effect of time on long-term stability of prepared liposomes.

Plant material	t/day
	Acidic food			Food containing water			Food containing ethanol			Fatty food
	7	30		7	30		7	30		7	30
	w(released phenolics)/%
wormwood	17.9^f	68.2^g		12.8^c	47.7^f		18.6^e	65.5^g		25.3^d	69.9^fg
thyme	9.9^cd	42.2^d		7.2^b	20.5^d		15.2^de	36.9^d		7.0^b	48.3^d
coneflower	11.0^d	61.9^f		3.4^ab	21.6^d		11.1^d	51.2^f		13.2^c	31.2^c
liquorice	10.5^d	53.3^e		15.9^c	39.8^e		36.2^f	67.5^g		16.3^c	54.4^e
pot marigold	12.4^e	29.1^c		48.1^f	80.3^g		23.1^ef	49.1^ef		13.1^c	68.0^f
sea buckthorn	6.2^b	32.1^c		21.4^d	50.0^f		20.6^e	44.4^e		15.5^c	35.0^c
sage	8.3^c	55.3^e		6.4^b	12.1^b		12.5^d	41.3^e		37.1^e	78.1^g
rosemary	n.d.	5.4^a		7.2^b	12.9^b		n.d.	24.6^c		n.d.	11.8^a
common nettle	28.6^g	85.9^h		9.5^bc	25.6^de		35.1^f	72.2^h		35.5^e	64.5^f
clove	1.2^a	16.8^b		6.9^b	24.8^de		3.8^a	5.4^a		5.1^a	39.1^cd
lavender	4.5^b	19.5^b		5.5^b	38.1^e		6.3^b	26.9^c		11.1^bc	34.0^c
chamomile	22.7^fg	69.1^g		44.1^f	100.0ⁱ		6.9^bc	15.9^b		27.9^d	65.4^f
elderberry	0.8^a	2.3^a		2.4^a	15.0^c		8.0^c	12.9^b		28.5^d	52.6^e
plantago	10.5^d	53.3^e		3.1^ab	5.5^a		11.2^d	44.8^e		8.6^b	44.0^d
marjoram	5.7^b	45.2^d		0.2^a	11.2^b		5.5^b	31.7^cd		3.8^a	31.4^c
St. John´s wort	13.1^e	58.8^ef		74.7^g	90.0^h		10.2^d	54.2^f		19.7^cd	68.0^f
ginger	8.4^c	26.8^bc		14.5^c	100.0ⁱ		5.5^b	35.0^d		13.2^c	22.4^b
garlic	11.8^d	65.4^f		29.0^e	41.6^e		19.8^e	44.6^e		8.9^b	39.9^cd

Values with the same letter in the same column are not statistically different (p>0.05); n.d.=not detected