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. 2021 Feb 9;10(2):382. doi: 10.3390/foods10020382

Figure 3.

Figure 3

Figure 3

Percentage of reduction of DNA damage induced by H2O2 after a 24 h pre-treatment with different concentration (* p < 0.05; ** p < 0.01; *** p < 0.001): (a) pure phytochemicals; (b) extracts.