Figure 1

HPLC chromatogram of fermented rooibos extract used in the study showing (a) peak 1 for aspalathin at 287 nm (b) peaks for other flavonoids. 1, orientin; 2, iso-orientin; 3, vitexin; 4, isovitexin; 5, hyperoside/rutin; 6, quercetin; 7, luteolin; 8, chrysoeriol; at 360 nm.