Phenolic Compounds from Olea europaea L. Possess Antioxidant Activity and Inhibit Carbohydrate Metabolizing Enzymes In Vitro

Figure 1

RACI values obtained comparing DPPH, FRAP, BCB, and TPC results. DPPH: 2,2-diphenyl-1-picrylhydrazyl; FRAP: ferric reducing antioxidant power; BCB: β-carotene bleaching assay; TPC: total polyphenolic content; RACI: relative antioxidant capacity index.