Fig. 3: Antioxidant capacity and fluorescent AGEs heat map of the cross-section of baguette. | npj Science of Food

Fig. 3: Antioxidant capacity and fluorescent AGEs heat map of the cross-section of baguette.

From: Spatial distribution of antioxidant activity in baguette and its modulation of proinflammatory cytokines in RAW264.7 macrophages

Fig. 3: Antioxidant capacity and fluorescent AGEs heat map of the cross-section of baguette.

a Antioxidant capacity heat map of the middle part’s cross-section (ORAC assay); (b) fluorescent AGEs heat map of the middle part’s cross-section; (c) antioxidant capacity heat map of cross-section at both ends (ORAC assay); (d) fluorescent AGEs heat map of cross-section at both ends. AGEs advanced glycation end products, ORAC oxygen radical absorbance capacity, TE Trolox equivalent.

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