Bleaching of chlorophyll stains using hydrogen peroxide
Horseradish peroxidase is not hydrogen peroxide, $\ce{H2O2}$, but rather an enzyme that breaks $\ce{H2O2}$ into $\ce{H2O}$ and $\ce{O2}$. In general, enzymes ending in -ase are lytic enzymes, catalyzing the breakdown of a similar-sounding substance. So, if you add ground horseradish to hydrogen peroxide, bubbles of oxygen are released. BTW, horseradish roots differ in peroxidase potency, so test beforehand with a particular batch before doing this as a demonstration... sometimes it fizzles out, or not. 

Another example of lytic enzyme, amylase in the mouth, breaks apart amylose in starch, so a starchy cracker tastes sweeter as it melts in your mouth.

As @Buttonwood suggests, alcohols, ether and oils are more effective solvents than water.