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. 2021 Aug 26;10(9):1362. doi: 10.3390/antiox10091362

Figure 7.

Figure 7

Antioxidant activity (A,B) and iron-reducing ability (C) of water and water-ethanol extracts of yacon leaves. a—Significantly different from the 0% ethanol, 20 °C (p < 0.05); b—significantly different from the 0% ethanol, 40 °C (p < 0.05); c—significantly different from the water-ethanol extracts, 20 °C (p < 0.05); d—significantly different from the 0% ethanol, 40 °C (p < 0.05); e—significantly different from the water-ethanol extracts, 40 °C (p < 0.05).