Antioxidant Activity and In Vitro Antiglycation of the Fruit of Spondias purpurea

Figure 2

Effect on different concentrations of the hexane extract of Spondias purpurea (CFH), in the formation of fluorescent advanced glycation end products, using the BSA-glucose system during an incubation period of 1 to 4 weeks. Each value represents the mean ± SE (n = 3). < 0.05 when compared to BSA/glucose at week 1; < 0.05 when compared to BSA/glucose at week 2; < 0.05 when compared to BSA/glucose at week 3; < 0.05 when compared to BSA/glucose at week 4.