Antioxidant contents and activities of twelve varieties of vegetable sprouts

Food Science

• Antioxidant Content 100%
• Total Flavonoids 100%
• Phenolic Total 100%
• Kale 50%
• ABTS Radical Scavenging Activity 50%
• Chicory 50%
• Total Flavonoid Content 50%
• Chinese Cabbage 50%
• DPPH Radical Scavenging Activity 50%
• Chlorogenic Acid 50%
• Antioxidant Capacity 50%

Pharmacology, Toxicology and Pharmaceutical Science

• Radish 100%
• Broccoli 50%
• Brassica rapa 16%
• Rapeseed 16%
• Turnip 16%
• Kale 16%
• Antioxidant Capacity 16%
• Medicago sativa 16%
• Bok choy 16%
• Chicory 16%

Immunology and Microbiology

• Brassica rapa 12%
• Antioxidant Activity 12%