Research Article
Antioxidative Properties and Inhibition of Key Enzymes Relevant to Type-2 Diabetes and Hypertension by Essential Oils from Black Pepper
Table 3
EC50 of DPPH and NO radical scavenging abilities, Fe2+ chelating ability, and inhibition of α-amylase, α-glucosidase and angiotensin-1 converting enzyme activities by black pepper essential oil extracts.
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Values represent means ± standard deviation of triplicate readings. |