Chemical studies of the antioxidant mechanism of tea catechins: radical reaction products of epicatechin with peroxyl radicals.

Sang S; Tian S; Wang HStark RERosen RTYang CSHo CT

首页> 外文期刊>Bioorganic and medicinal chemistry >Chemical studies of the antioxidant mechanism of tea catechins: radical reaction products of epicatechin with peroxyl radicals.

【24h】

Chemical studies of the antioxidant mechanism of tea catechins: radical reaction products of epicatechin with peroxyl radicals.

机译：Chemical studies of the antioxidant mechanism of tea catechins: radical reaction products of epicatechin with peroxyl radicals.

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相关主题

摘要

Tea catechins, an important class of polyphenols, have been shown to have antioxidant activity and are thought to act as antioxidants in biological systems. However, the mechanisms of their antioxidant reactions remain unclear. The objective of this study was to characterize the reaction products of epicatechin with peroxyl radicals generated by thermolysis of the azo initiator azo-bisisobutyrylnitrile (AIBN). Structural elucidation of these products can provide insights into specific mechanisms of antioxidant reactions. Eight reaction products were isolated and identified using high-field 1D and 2D NMR spectral analysis. The observation of these compounds confirmed that the B-ring is the initial site for formation of reaction products in the peroxyl radical oxidant system.

著录项

来源
《Bioorganic and medicinal chemistry》 |2003年第16期|3371-3378|共8页
作者
Sang S; Tian S; Wang HStark RERosen RTYang CSHo CT;
展开▼
作者单位

Department of Food Science and Center for Advanced Food Technology, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901-8520, USA. ssang@rci.rutgers.edu;

展开▼
收录信息
原文格式 PDF
正文语种英语
中图分类基础医学;
关键词
Antioxidants; perhydroxyl radical; Tea; Chemical compound; NOS; 抗氧化药; 茶;

Chemical studies of the antioxidant mechanism of tea catechins: radical reaction products of epicatechin with peroxyl radicals.

摘要

著录项

相关主题

期刊订阅