Table 1.
Correlation coefficients (r) between the cell viability and phenolic profiles. The phenolic profiles are total phenolic content (TP), total flavonoids content (TF) and the individual phenolic compounds in lettuce extracts.
| Phenolic Compounds | Cell Viability |
|---|---|
| TP | −0.94 ** |
| TF | −0.92 ** |
| Caftaric acid | −0.10 |
| Chlorogenic acid | −0.95 ** |
| Caffeic acid | −0.96 ** |
| Coumaroylquinic acid | 0.99 ** |
| Chicoric acid | −0.93 ** |
| Dicaffeoylqunic acid | −0.74 * |
| Luteolin | −0.97 ** |
| Quercetin | −0.97 ** |
Values designated by * are statistically significant at P < 0.05, and those denoted by ** are statistically significant at P < 0.01.