Potential Antioxidant Activity of Novel Antioxidant Peptides from Protein Hydrolysate of Peony Seed Dreg in Chemical and H<sub>2</sub>O<sub>2</sub>-Induced RAW264.7 Cells

<div>The effects of the peptide fraction F7 (a) and H<sub>2</sub>O<sub>2</sub> (b) on RAW264.7 cell viabilities at different concentrations and treatment times.</div>

Journal of Food Biochemistry

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Figure 6

Figure 6: Potential Antioxidant Activity of Novel Antioxidant Peptides from Protein Hydrolysate of Peony Seed Dreg in Chemical and H<sub>2</sub>O<sub>2</sub>-Induced RAW264.7 Cells 

Figure 6 | Potential Antioxidant Activity of Novel Antioxidant Peptides from Protein Hydrolysate of Peony Seed Dreg in Chemical and H2O2-Induced RAW264.7 Cells 