Effects of Phenolic Compounds of Fermented Thai Indigenous Plants on Oxidative Stress in Streptozotocin-Induced Diabetic Rats

Table 1

Contents of main phenolics and total antioxidant activity in the fermentation product (FP).

Measurement	Amounts
Phenolics (mg GAE/mL)	27.3 ± 1.1
Flavonoids (mg QE/mL)	2.24 ± 0.02
Hydrolyzable tannins (mg GAE/mL)	0.051 ± 0.002
Antioxidant activity (mg AE/mL)	31.31 ± 0.04

Abbreviations: GAE: gallic acid equivalents, QE: quercetin equivalents, AE: ascorbic acid equivalents. Values expressed as means ± SD (𝑛=5).