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Fig. 2 | Food Production, Processing and Nutrition

Fig. 2

From: Antioxidant activities of developed natural smoothies and their effects on blood glucose levels and expression of pro-inflammatory genes in streptozotocin-induced diabetic rats

Fig. 2

The in vitro antioxidant capacities of the smoothies as expressed by DPPH (A), ABTS (B), FRAP (C), Metal Chelation (D), OH radical scavenging (E) and NO radical scavenging (F). Values are Mean ± SD (n≥3). Bars with different alphabets are significantly different (p<0.05). Bas is the combination of all the fruits and vegetables mix. Bas_BR: Bas plus Beetroot. Bas_BG: Bas plus Bitter gourd powder. Bas_BR_BG: Bas plus Beetroot plus Bitter gourd powder

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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