Table 3.

In vitro antioxidant and anti-glycation effects of rooibos, hibiscus, yerba mate extracts.

Assay	Species [Extract]	Measure	Dose or EC50	Reference
Antioxidant	H. sabdariffa [Ethanolic]	Lipid peroxidation (SH-SY5Y cells)	Control: 800% Extract (100 µg/mL): 300%	[141]
		ROS production (SH-SY5Y cells)	Control: 130% Extract (100 µg/mL): 100%
	H. sabdariffa [Methanolic]	Malondialdehyde	EC50 22 μg/mL	[144]
		Monoamine Oxidase	EC50 44 μg/mL
		ATPase activity	EC50 22 μg/mL
Anti-glycoxidation	A. linearis [Aqueous]	AGE formation inhibition (Fluorescence 340/420 nm) Glucose in BSA system	Control (aminoguanidine): 45% Green extract (200 μg/mL): 45% Fermented extract (200 μg/mL): 55%	[145]
	H. rosa-sinensis [Aqueous]	AGE formation inhibition (Fluorescence 340/420 nm) Fructose in BSA system	Control (Aminoguanidine): IC50 6 μg/mL Extract: IC50 67 μg/mL	[146]
	I. paraguariensis [Aqueous]	AGE formation inhibition (Fluorescence 340/420 nm) Fructose in BSA system	Control (Fructose): 4000 a.u. Extract (2.5 µg/mL): 3000 a.u.	[147]
		AGE formation inhibition (Fluorescence 340/420 nm) Methylglyoxal in BSA system	Control (green tea): 65 a.u. Extract (20 µg/mL): 42 a.u.	[20]

BSA: bovine serum albumin.