Fig. 2From: In vitro characterization and in vivo toxicity, antioxidant and immunomodulatory effect of fermented foods; Xeniji™ a Total antioxidant capacity by quantified FRAP level; b GSH level; c lipid peroxidation MDA level and d NO level in liver of normal and Xeniji (0.1, 1 and 2 g/kg body weight) treated mice. *indicates a significant difference compared with the normal control group, p < 0.05Back to article page