From:  Experimental study for food supplements development using polyphenols by entrapment processes

 Hemolytic activity percentage of beads and gums with polyphenols.

Supplement250 µg/mL500 µg/mL750 µg/mL1,000 µg/mLPositive control
Gum0.224 ± 0.0020.224 ± 0.0040.000 ± 0.0030.000 ± 0.002100 ± 0.048
Bead0.793 ± 0.0101.372 ± 0.0200.473 ± 0.1400.214 ± 0.010100 ± 0.020