Iron reduction potentiates hydroxyl radical formation only in flavonols

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2584-2592

  MacÁková, Kateřina ^a   Mladěnka, Přemysl ^a   Filipský, Tomáš ^a   Říha, Michal ^a   Jahodář, Luděk ^a   Trejtnar, František ^a   Bovicelli, Paolo ^b   Proietti Silvestri, Ilaria ^b,c   Hrdina, Radomír ^a   Saso, Luciano ^c  

^a Charles University in Prague Faculty of Pharmacy   (Czech Republic)

^b CNR   (Italy)

^c SAPIENZA UNIVERSITY OF ROME   (Italy)

Author keywords

Antioxidants; Fenton reaction; Flavonoids; Flavonols; Hydroxyl radical; Iron; Pro oxidant

Indexed keywords

ANTIOXIDANTS; FENTON REACTIONS; FLAVONOLS; HYDROXYL RADICALS; PROOXIDANT;

ACTIVATION ANALYSIS; FATTY ACIDS; IRON; OXIDANTS; PHENOLS;

FLAVONOIDS;

3 HYDROXYFLAVONE; 7 HYDROXYFLAVONE; APIGENIN; AURANTIIN; BAICALEIN; CATECHIN; CHRYSIN; DAIDZEIN; DIOSMIN; EPICATECHIN; FERRIC ION; FLAVONE; FLAVONOL DERIVATIVE; GENISTEIN; HESPERETIN; HESPERIDIN; HYDROXYL RADICAL; HYDROXYLAMINE; KAEMPFEROL; LUTEOLIN; MORIN; MOSLOFLAVONE; MYRICETIN; NEGLETEIN; PRIMULETIN; QUERCETIN; RUTOSIDE; TAXIFOLIN; TROXERUTIN; UNCLASSIFIED DRUG;

ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; CONCENTRATION (PARAMETERS); DOSE RESPONSE; FENTON REACTION; IRON ABSORPTION; LYSOSOME; PH;

FLAVONOLS; HYDROXYL RADICAL; IRON; OXIDATION-REDUCTION;

EID: 84865319018     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.107     Document Type: Article

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