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. Author manuscript; available in PMC: 2019 Jun 1.
Published in final edited form as: J Food Biochem. 2018 Jan 18;42(3):e12496. doi: 10.1111/jfbc.12496

Fig. 4. Tea polyphenol treatment attenuates SOD activity levels in PM2.5-treated A549 cells.

Fig. 4

The A549 cells were exposed to 50 μg/mL of PM2.5 for 24 hours and then treated with tea polyphenols (0.1 to 10 μg/mL) for an additional 24 hours. The SOD activity levels are expressed as units (U) of enzyme activity compared to mg protein added to the assay (mg prot) and graphed as the mean ± SD of n=6 samples per condition. Asterisks indicate statistically significant differences between exposed or treated and control groups (*) P< 0.05.