Sprouting is the act of allowing seeds to begin germination before eating. Not only does this make the seeds nutrients more bioavailable to your body, but it also creates new phytonutrients during the germination. This is why the antioxidants in sprouts - include radish seeds which have sprouted - is higher than the seeds beforehand.
ORAC Source
USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010