Figure 4. Effect of digestion time on cellular total antioxidant capacity from digested meats. Data are represented as mean ± SD, n = 4. * indicate significant different (p<0.05) comparable to cell (control). Different superscripts (a, b, c) indicated the significant difference (p<0.05) among the data in the same digestion time. Trolox 0.02 mg/ml was used as antioxidant positive control.

From

Biological Properties of Peptide Released by in-vitro Stimulated Digestion of Cooked Meats

Suwaluk R., Chansuwan W., Sirinupong N., Chinachoti P.

Journal of Food and Nutrition Research. 2021, 9(2), 87-95 doi:10.12691/jfnr-9-2-5