Free radical reactions with the extract of brassica family

► First report on the reactivity's of the extracts using a kinetic spectrophotometric technique. ► It has been shown linoleic acid peroxidation gets inhibited in the presence of the extracts. ► Red cabbage extract provides better protection to linoleic acid then green cabbage extract. ► Scavenging and repair reactions by the extracts show that the extracts act as good antioxidants.