Fig. 4From: Neuroprotective potentials of selected natural edible oils using enzyme inhibitory, kinetic and simulation approachesThe percentage inhibition and the IC50 values of cinnamon, ginger, cumin, and the positive control ascorbic acid in the DPPH antioxidant assay. ***P < 0.001 as compared to ascorbic acid, two-way repeated measures ANOVA followed by post hoc Bonferroni’s analysis. Data are presented as mean percentage inhibition ± SEM of three different experimentsBack to article page