Antioxidant activity of asparagus, broccoli and their juices was evaluated using 2,20-diphenyl-l-picrylhydrazyl (DPPH), 2,20-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and b-carotene bleaching assays. Asparagus showed greater antioxidant activity than broccoli. Asparagus juice also had greater antioxidant activity than broccoli juice. Methanol and acetone extracts of asparagus and ...