An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked and In Vitro Digested Culinary Herbs

Figure 1

Antioxidant capacity (TEAC) and total phenolic content (GAE) of herb extracts. Data are presented as the mean ± SD (𝑛=3). NS: no significant differences between TEAC rosemary (U) and rosemary (C) (𝑃≥0.05) and no significant differences between GAE rosemary (U) and rosemary (C) (𝑃≥0.05). ^a𝑃≤0.001 (C&D) herb samples significantly different from their (U) & (C) counterparts. ^b𝑃≤0.05 (C) herb samples significantly different from their (U) counterparts. STD: standardised herb sample (30 mg/mL).