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. 2018 Aug 29;4(8):e00753. doi: 10.1016/j.heliyon.2018.e00753

Fig. 1.

Fig. 1

Comparison of free-radical scavenging by various food-derived polyphenols. (A) The chemical structures of sulforaphane and the various food-derived polyphenols that were tested in this study. The ability to scavenge DPPH radicals (B) and ABTS radical cation (C) was measured at final polyphenol concentrations ranging from 0 to 64 μM.