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. 2022 Apr 28;9:854680. doi: 10.3389/fnut.2022.854680

FIGURE 3.

FIGURE 3

Heat map of Spearman’s correlation between chemical constituents and the bioactivities (DPPH; ABTS; FRAP; α-amylase, α-glucosidase, and ACE inhibition) of the olive leaf extracts. Significance levels are indicated as follows: *P < 0.05; **P < 0.01; ***P < 0.001.