Table 1.

Pearson correlations between major bioactives (total phenolics, total flavonoids, total carotenoids) and % inhibition of protein denaturation, hemolysis denaturation, lipoxygenase activity, and proteinase activity of cooked leafy vegetables.

Parameters	r	P
Total phenolics versus protein denaturation	0.646	0.001
Total phenolics versus hemolysis	0.294	0.024
Total phenolics versus lipoxygenase activity	0.558	0.000
Total phenolics versus proteinase activity	0.594	0.001
Total flavonoids versus protein denaturation	0.519	0.000
Total flavonoids versus hemolysis	0.444	0.000
Total flavonoids versus lipoxygenase activity	0.592	0.001
Total flavonoids versus proteinase activity	0.666	0.000
Total carotenoids versus protein denaturation	0.106	0.420
Total carotenoids versus hemolysis	0.203	0.120
Total carotenoids versus lipoxygenase activity	0.564	0.000
Total carotenoids versus proteinase activity	0.634	0.000