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Fig. 5 | Food Production, Processing and Nutrition

Fig. 5

From: In vitro bioactivities and gastrointestinal simulation validate ethnomedicinal efficacy of five fermented kodo-based Himalayan traditional drinks and bioaccessibility of bioactive components

Fig. 5

Results of A total phenolic content or TPC; B free fatty acid content (FFA %); C DPPH assay and D iodometric assay for in vitro antioxidant activity; and E anti-lipid peroxidation or hepatoprotective assay as assessed in Tongba (TNB), chhyang (CHN), nigar (NGR), khokim raksi (KKR) and chimphing raksi (CKR). Values are means ± standard deviation, means with different superscripts in each figure are significantly different (P < .05). [GAE: gallic acid equivalent; FFA: free fatty acid; AAE: ascorbic acid equivalent; TAE: tocopheryl acetate equivalent]

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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