The Ameliorating Effect of Steamed and Fermented Codonopsis lanceolata on Scopolamine-Induced Memory Impairment in Mice

Table 1

Contents of the phenolic compounds in fermented C. lanceolata from HPLC analysis.

Phenolic compounds	Contents (μg/g)
Gallic acid	3,794 ± 10.25
Caffeic acid	90 ± 2.45
Vanillic acid	11 ± 1.65
4-Coumaric acid	18 ± 1.35
Trans-ferulic acid	257 ± 5.28
Caffeine	14 ± 1.25