Table 2. Antioxidant capacity and total polyphenol content in parts of the nipa palm

Part	Antioxidant IC50 (mg/mL)	TPC (mg GAE/g)	References
Young leaves	1.31±0.20	205.97±0.02	Aziz and Jack (2015)
Matured leaves	1.52±0.06	299.06±0.02
Fruit husk	2.42±0.27	30.78±0.01
Unripe fruit	NT1)	29.27	Fitri et al. (2023)
Ripe fruit	NT	28.25
Sap	0.033±0.001	NT	Yahaya et al. (2021)
Young shoots	NT	299.94±9.51	Shin et al. (2018)
Flower stalk	0.017±0.00	201.91	Lee et al. (2017)

NT, not tested.