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. 2019 Mar 26;8(3):73. doi: 10.3390/antiox8030073

Table 3.

Effects of the hexanic extract of E. carlinae on W303-1A yeast viability and oxidative modifications.

Condition % Viability
(% control)
(Mean ± SE)		 Lipid-Peroxidation
TBARS
[nmoles/mg prot]
(Mean ± SE)		 Protein Carbonylation
[nmoles/mg prot]
(Mean ± SE)
Control 100 15.33 ± 0.423 1.028 ± 0.135
2.5 mM H2O2 26.06 ± 2.021 32.98 ± 0.526 *** 1.975 ± 0.116 **
Ascorbic acid
0.3 + 2.5 mM H2O2
50.54 ± 1.453 ***
10.87 ± 0.370 ***
0.918 ± 0.065 *
Hexanic extract of EC
0.3 + 2.5 mM H2O2
44.37 ± 1.824 **
15.81 ± 0.428
1.346 ± 0.083
1.0 + 2.5 mM H2O2 51.67 ± 1.818 *** 11.15 ± 0.418 ** 1.003 ± 0.079
10.0 + 2.5 mM H2O2 69.85 ± 3.248 *** 11.01 ± 0.435 ** 0.926 ± 0.033 *

Results are expressed as the mean ± SE of three independent experiments. *: p < 0.05, **: p < 0.01, ***: p < 0.001, according to one-way ANOVA with Dunnett’s post hoc test. TBARS: thiobarbituric acid reactive substances; EC: E. carlinae extract; nmoles/mg prot: nanomoles/mg protein.