Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate, Milk, Semisweet, Dark, and Soy, in Cerebral Cortex, Hippocampus, and Cerebellum of Wistar Rats

Figure 4

Antioxidant activity of the SOD enzyme in cerebral cortex (a), hippocampus (b), and cerebellum (c) of Wistar rats treated with different chocolate types with or without hydrogen peroxide. Different letters show statistical difference between them ().

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(b)

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