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Antioxidant capacity and anti-inflammatory effects of the fig and olive leaves extracts. Antioxidant capacity (TEAC; Trolox Equivalent Antioxidant Capacity (mmol Trolox/g dry matter)) in (A) aqueous and (B) hydroethanolic (50:50, v/v, ethanol: water) extracts. (C) The effect of plant extracts on the TNF-α inhibition determined in olive and fig leaves after conventional (CE) or ultrasound-assisted (UAE) extraction. Differences (p < 0.05) between treatments are denoted by *.
