The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid

<div>The inhibition of xanthine oxidase (dotted line) and reduction of ferricytochrome<i> c</i> (solid line) by pectin fractions and ferulic acid. <svg height="12.2075pt" id="M68" style="vertical-align:-0.04980087pt" version="1.1" viewbox="-0.0498162 -12.1577 11.5861 12.2075" width="11.5861pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.0091,0,0,-0.0091,0,-5.741)"><path d="M442 39L431 68C420 63 406 57 394 57C377 57 359 71 359 118V301C359 353 349 393 314 424C291 443 261 451 230 451C171 438 107 401 79 381C59 366 46 355 46 340C46 316 72 295 91 295C106 295 117 303 122 319C131 350 139 371 152 384C163 397 178 404 197 404C246 404 281 365 281 293V278C260 262 186 232 124 213C69 194 41 161 41 112C41 47 92 -12 163 -12C195 -12 243 25 283 51C288 35 293 22 308 7C319 -4 339 -12 354 -12L442 39ZM281 87C262 68 226 51 199 51C169 51 129 74 129 126C129 162 151 181 190 198C211 208 259 229 281 240V87Z" id="g58-95"></path><glyph.data ascent="1007" 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Journal of Chemistry

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Figure 2

Figure 2: The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid 