Fig. 1. In vitro Fe-chelating activity of various solvent fractions [methanol (Met), chloroform (Chl), and n-hexane (Hex)] of Sonneratia apetala fruits. (A) Dose-dependent Fe-chelation (%) activity of the fractions and (B) inhibitory concentration 50 (IC₅₀) of the fractions for Fe-chelation. Ethylenediaminetetraacetic acid (EDTA) served as a positive control. Data are presented as mean±SD (n=3~5). Different letters (a-d) indicate significant differences at P<0.05.

Prev Nutr Food Sci 2023;28:278~284 https://doi.org/10.3746/pnf.2023.28.3.278