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The aim of this study was to assess phytochemicals, in vitro antibacterial and antioxidant activity from the root of pycnostchyus abyssinica. Antioxidant activity was investigated byusing 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and phosphomolybdenun assays, and the total flavonoid content was determined by aluminum chloride method. In vitro antibacterial activities of crude extracts were evaluated via disc diffusion method. Minimum inhibitory concentration (MIC) was determined by Broth dilutiondoi:10.5281/zenodo.999693 fatcat:v7yus4p3wve4do3jq73duyt3um