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. 2021 May 26;10(6):852. doi: 10.3390/antiox10060852

Figure 2.

Figure 2

Antioxidant capacity levels of 1 mg/mL ethanol extracts of red cabbage and broccoli (seeds and sprouts): (A) percentage 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity values; (B) 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonate. BR, broccoli; RC, red cabbage.