Fig. 6. Viral hemagglutinin (HA) inhibition activities of a 60% ethanol extract of Echinacea purpurea (EPE) and chicoric acid (CA) confirmed through a hemagglutination inhibition assay. Results of the hemagglutination inhibition assay using 1,000 µg/mL of EPE and 47.44 µg/mL of CA for (A) H1N1 and (B) influenza B virus (IVB) are shown. Numbers above each well in the image represent a twofold dilution factor.

Prev Nutr Food Sci 2024;29:332~344 https://doi.org/10.3746/pnf.2024.29.3.332