Antioxidant and anti-inflammatory effects in lipopolysaccharide-induced THP-1 cells of coumarins from the bark of Hesperethusa crenulata R.

Applied Biological Chemistry

Table 2 Total phenolic and flavonoid content and antioxidant capacity of compounds 1–3

Compound	Antioxidant capacity (mg vitamin C equiv./g DW^a)
Compound	ABTS^b	FRAP^c
1	4.58 ± 0.19	n.d.^d
2	54.12 ± 5.93	5.52 ± 0.91
3	40.15 ± 0.36	9.75 ± 1.47

^aDry weight
^b2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay
^cFerric reducing antioxidant power assay
^dNot detected