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We present the antioxidant properties of crude extract, fractions and ingredients of Cortex Fraxini (CF) and compare the antioxidant capacities of coumarin ingredients of CF and known antioxidants, including catechin, quercetin, ascorbic acid, trolox and BHT. The IC 50 values for CF in the DPPH and TEAC methods were 406 and 39.3μg/ml, respectively. Among all fractions the chloroform fraction...
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