Figure 3. The percentage inhibition of the DPPH radical by the spices (P-value = 0.040)

From

In vitro Antioxidant Activity in Seven Selected Local Ghanaian Spices and an Artificial Spice, Shrimp Cube

Bernardine Tuah, Matilda Asante, George Asare, Derek Doku

World Journal of Nutrition and Health. 2017, 5(2), 46-52 doi:10.12691/jnh-5-2-4