Table 5.
Inhibition effects on xanthine oxidase of hot-water and ethanol extracts from soybean and small black bean (%)

Samples1)	Concentration of extracts (mg/mL)
	0.625	1.25	2.5	5	10
	SWE	17.61±1.133)o4)	22.48±1.69n	42.14±0.48h	47.01±0.35f	58.63±0.35c
SBWE	29.15±0.35m	32.14±0.48l	33.76±0.48k	37.26±0.35j	48.21±0.23f
SEE	11.88±1.56p	16.84±0.35o	35.04±0.35k	39.83±1.53i	46.84±1.32f
SBEE	31.45±0.53l	37.01±0.48j	42.91±0.74h	45.30±0.13g	50.09±0.48e
AsA2)	32.05±0.40l	42.05±0.23h	53.76±0.58d	65.30±0.13b	67.78±0.26a

Abbreviation same as in the Table 2.
AsA : ascorbic acid.
All value are expressed as Mean±SD of triplicate determinations.
Different superscripts within the column are significantly different at p<0.05 by Duncan's multiple range test.