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. 2022 Feb 23;14(5):957. doi: 10.3390/nu14050957

Figure 9.

Figure 9

Antioxidative effects of chicory flour. Superoxide anion inhibition (A) and hydroxyl radical inhibition (B) of chicory flour decoction were observed by contrast with the effect of the negative control (T ED) containing distilled water, and the positive control containing cysteine (T cys). The sample decoction of chicory flour (Chic) was tested at increasing concentrations, ranging from 0.25 to 1 mg of dry matter equivalent per final mL. Statistical analysis for n = 6 independent assays were performed with ANOVA: overall Fisher’s test, p < 0.0001; Tukey’s test, ** p < 0.01, *** p < 0.001, **** p < 0.0001 (A) and Kruskal-Wallis test, p = 0.0017; Dunn’s test, ** p < 0.01 (B).