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. 2022 Oct 4;8(10):e10838. doi: 10.1016/j.heliyon.2022.e10838

Figure 1.

Figure 1

Antioxidant properties of cabbage, cauliflower and broccoli extracts. The same letter (s) on the top of the bar of the same experiment did not differ significantly at the 5% level of significance. Where, CAME = Methanol extract of cabbage, CAEE = Ethanol extract of cabbage, CAWAA = water, acetone and acetic acid extract of cabbage, CUME = Methanol extract of cauliflower, CUEE = Ethanol extract of cauliflower, CUWAA = water, acetone and acetic acid extract of cauliflower, BCME = Methanol extract of broccoli, BCEE = Ethanol extract of broccoli, BCWAA = water, acetone and acetic acid extract of broccoli.