Antioxidative effect of alcoholic and water extracts of broccoli sprouts. (A) DPPH and (B) ABTS assays with 10–500 μg/mL and 1–50 mg/mL of aqueous and alcoholic extracts of BSE, respectively. *p < 0.05, EtOH extract groups are compared to water extract groups. Ascorbic acid groups as positive controls. (C) Detection of ROS levels using CellROX dye staining in RAW 264.7 cells. The graph represents the CellROX intensity (%) as the mean and the standard error of the mean, calculated by image analysis. Scale bar = 100 μm. Statistical differences among the groups are showed using ‘a and b’.
pISSN: 2671-4639
