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. 2021 Apr 8;11:7748. doi: 10.1038/s41598-021-87147-5

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© The Author(s) 2021

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

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Level of superoxide anions (A), hydrogen peroxide (B) and lipoperoxides (C) in U. lactuca cultivated without ANT (open circles) and with 5 μM of ANT (black circles) for 0–72 h. The level of superoxide anions and hydrogen peroxide are expressed as nanomole per gram of fresh tissue (FT) and lipoperoxides in nanomole per gram of dry tissue (DT) and time in hours. The subframe represents the level of hydrogen peroxide from 0 to 12 h of culture. Symbols represent mean values of three independent experiments $\pm$ SD. Letters indicate significant differences among experiments (P < 0.05).