2.3. Preparation of carrot extract
Fresh carrots were peeled and homogenised with 5-fold weight
of sterile 0.1 M PB (pH 7.0), containing 0.15 M NaCl. The suspension
was centrifuged at 8000g, at 4 C for 15 min. The resultant
supernatant (carrot extract (CE)), was 2–20 times diluted with
the same buffer. The CE stock solution, and its diluted solutions,
were used for further experiments. All the processes of preparation
were done under aseptic conditions.