Figure 3

Effect of fresh red grape juice and grape fermentative product on oxidative-stress in human erythrocytes in vitro

Amir Keshavarzi, Shiva Seifikar, Akram Ranjbar, Nejat Khiripour, Ali Ghaleiha, Alireza Soltaniyan and Hassan Rafieemehr*

Published: 26 January, 2022 | Volume 6 - Issue 1 | Pages: 001-006

abb-aid1030-g003

Figure 3:

The amount of thiol groups in control and treated groups with grape extract and fermented grape product (0.15 ml/ml erythrocyte). All data are presented as SD ± Mean. *(p < 0.05), **(p < 0.01) compared to control.

Read Full Article HTML DOI: 10.29328/journal.abb.1001030 Cite this Article Read Full Article PDF

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