Table 2
Content of phenolic compounds and inflammatory activity in extracts from Saururus chinensis by grinding technique

Grinding technique	Phenolic content (mg/g)		Hyaluronidase inhibition (%)
	Water extracts	Ethanolextracts	Water extracts	Ethanolextracts
Normalgrinding	6.2±1.21)	6.4±1.6	41.2±2.1	73.1±1.1
Finegrinding	11.0±1.6*	13.8±1.1*	45.4±1.5	76.1±2.3
Ultrafinegrinding	12.9±0.7*	15.7±2.0*	51.2±2.2*	92.4±1.0*

¹⁾The data were expressed as the mean±SD (n=6), *p<0.05.