Vegetable extracts interfere with cholesterol analyses in in the presence of porcine bile based systems using cholesterol oxidase peroxidase-coupled reactions. Both cocoa (a) and tea-derived (b) extracts inhibited, in a dose dependent fashion, bile-derived cholesterol reactivity in systems used for cholesterol analyses using cholesterol oxidase-peroxidase coupled reactions. Cholesterol-dependent and independent fluorescences were as defined in figure 2. Linearity of a cholesterol standard curve was sensible to the presence of either cocoa (c) and tea-derived (d) extracts diluted in bile in different concentrations (from 0 to 20 mg/ml). (e) Vegetable-extracts (10 mg/mL) inhibited cholesterol oxidase activity in the presence of bile, based on the cholesterol chromatographic assay. Values are means ± SEM. Statistical analysis was done by ANOVA followed by Tukey HSD post hoc test (* p < 0.05).