An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked and In Vitro Digested Culinary Herbs

Table 1

Correlations between antioxidant capacities, estimated total phenolic content, and %decrease in IL-8 release irrespective of treatments.

Correlations	𝑟	𝑃
GAE versus TEAC	0.989	≤0.01
%decrease in IL-8 for PBLs exposed to TNFα versus GAE	0.914	≤0.01
%decrease in IL-8 for PBLs exposed to TNFα versus TEAC	0.901	≤0.01
%decrease in IL-8 for PBLs exposed to H2O2 versus GAE	0.922	≤0.01
%decrease in IL-8 for PBLs exposed to H2O2 versus TEAC	0.905	≤0.01
%decrease in IL-8 release for Caco-2 exposed to TNFα versus GAE	0.876	≤0.01
%decrease in IL-8 release Caco-2 exposed to TNFα versus TEAC	0.892	≤0.01