Figure 4

Protective effect of different almond hull extracts against protein oxidation induced by H₂O₂. Red blood cells (RBCs) ghost membrane preincubated with different almond extracts (200 µg/mL) at 37°C for 45 minutes. Then, cells were exposed to H₂O₂ for 5 hours. Oxidative modifications of proteins were estimated by measuring advanced oxidation protein products (AOPPs). Data are presented as mean ± standard deviation (N = 3). Data are statistically different at p < 0.05. * Indicates p < 0.05 compared with sample treated only with H₂O₂.