Fig.3.

The effect of the essential oils on the activity of the antioxidant enzymes CAT (A), SOD (B) and GR (C) in S. cerevisiae. Yeast cells were pretreated with different concentrations of EOs (6.25–25 μg/ml) for 1 h, followed by incubation with H₂O₂ for another 1 h. The data represent the mean of three independent experiments. *P < 0.05, **P < 0.01 and ***P < 0.001, compared with untreated control cells, ^#P < 0.05, ^##P < 0.01 and ^###P < 0.001, compared with cells treated with H₂O₂ only.