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The objective of this study was to evaluate the antioxidant potential and free radical scavenging capacity of the four different food plants i.e., Cinnamomum zeylanicum, Brassica campestris, Mentha spicata and Phaseolus vulgaris. The crude methanolic extracts as well as different fractions and oil fractions of the plants were considered for the investigation. Qualitative examination of phytochemical constituents was performed by different protocols as suggested in the literature.At last HPLC technique was done to find out the different organic compounds present in the food plants.