Figures index

From

Antioxidant Activity of Ethanol and Water Extracts from Lentil (Lens Culinaris)

Hyun Woo Kang

Journal of Food and Nutrition Research. 2015, 3(10), 667-669 doi:10.12691/jfnr-3-10-8
  • Figure 1. Effect of lentil on the cell viability of ethanol extract (A), and water extract (B) cells using the MTT assay. various cells were incubated with 0.125, 0.25, 0.5, 1.0, and 2.0 mg/mL for 18 h. The results are shown as percentages of control samples. Data are presented as the mean ± S.E.M. (n = 3) for three independent experiments. Significance was determined by Student’s t-test. p < 0.05
  • Figure 2. Cell death and cycle of ethanol extract (A), and water extract (B) using flow cytometry analysis. various cells were incubated with 0.125, 0.25, 0.5, 1.0, and 2.0 mg/mL of extracts for 24 h. The results are shown as percentages of control samples. Data are presented as the mean ± S.E.M. (n = 3) for three independent experiments. Significance was determined by Student’s t-test. #p < 0.05