Effect of Ultrafine Powderization and Solid Dispersion Formation via Hot-Melt Extrusion on Antioxidant, Anti-Inflammatory, and the Human Kv1.3 Channel Inhibitory Activities of Angelica gigas Nakai

Table 1

Total phenolic and flavonoid contents of different processed A. gigas Nakai.

Samples	Phenolic content (mg tannic acid equivalents/g)	Flavonoid content (mg quercetin equivalents/g)
WEC	25.94 ± 0.35^c	5.55 ± 0.16^b
WEU	36.33 ± 0.42^d	6.77 ± 0.21^c
WEH	22.05 ± 0.29^b	5.37 ± 0.21^b
WES	17.99 ± 0.10^a	4.74 ± 0.55^a

Each value is expressed as the mean ± SD (n = 3); different letters of the upper index in the same column are significantly different by Duncan’s multiple range test ().