Skip to main content
. 2022 Jun 1;14(11):2324. doi: 10.3390/nu14112324

Figure 1.

Figure 1

Different in vitro experiments were used to explore the antioxidant capacity of Lactobacillus plantarum fermented Rhodiola rosea and unfermented Rhodiola rosea. (A) DPPH free radical scavenging activity of lactobacillus plantarum fermented Rhodiola rosea and unfermented Rhodiola rosea at the same concentration. (B) The hydroxyl radical scavenging activity of Lactobacillus plantarum fermented Rhodiola rosea and unfermented Rhodiola rosea at the same concentration. Among them, Vitamin C (VC) is the positive control of the experiment.