Brazilian Green Propolis: Anti-Inflammatory Property by an Immunomodulatory Activity

Table 1

Chemical characterization of aqueous extracts of green propolis (mg/g).

Markers	Samples
	E1A	E1B	E10	E11	E12
Caffeic acid	7.33 ± 0.04a	1.64 ± 0.02b	3.49 ± 0.11c	2.83 ± 0.03d	3.24 ± 0.05e
p-Coumaric acid	37.71 ± 0.33a	10.25 ± 0.04b	9.43 ± 0.30c	12.46 ± 0.10d	19.57 ± 0.18e
Cinnamic acid	1.19 ± 0.04a	0.42 ± 0.02b	0.53 ± 0.02c	0.46 ± 0.01bc	0.80 ± 0.04d
Aromadendrin	4.62 ± 0.20a	0.80 ± 0.08bc	0.56 ± 0.02b	0.88 ± 0.11c	1.44 ± 0.18d
Isosakuranetin	16.30 ± 0.26a	9.51 ± 0.11b	13.31 ± 0.40c	6.80 ± 0.05d	11.24 ± 0.01e
Artepillin C	0.00 ± 0.00a	13.25 ± 0.39b	41.82 ± 0.42c	4.03 ± 0.03d	6.65 ± 0.08e

The data is presented as the mean ± standard deviation of concentrations (mg/g) of three samples. Samples of green propolis were compared among themselves. The symbols correspond to statistical analysis. For each of the markers different symbols indicate differences among the samples (𝑃<0.05), while the similar symbols indicate no statistical difference among the samples. Analyzed by one-way ANOVA test followed by Bonferroni's multiple comparisons.