Table 1.

Chemical composition of red orange and lemon extract (RLE) used as food supplement for the study.

Class of Compounds	Relative Composition (%)
Total flavanones	15.91 ± 0.01
Total Anthocyanins (as cyanidin 3-glucoside equivalents)	2.66 ± 0.01
Total Hydroxycinnamic acids	1.77 ± 0.02
Ascorbic acid	2.40 ± 0.01