Bond dissociation free energy as a general parameter for flavonoid radical scavenging activity

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 1562-1570

  Stepanić, Višnja ^a   Trošelj, Koraljka Gall ^a   Lučić, Bono ^a   Marković, Zoran ^b   Amić, Dragan ^c  

^a RUDER BO KOVI INSTITUTE   (Croatia)

^b STATE UNIVERSITY OF NOVI PAZAR   (Serbia)

^c JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

Author keywords

Bond dissociation free energy; Flavonoid; HAT; Radical scavenging; SPLET

Indexed keywords

ATOMS; CHEMICAL BONDS; DISSOCIATION; ELECTRON TRANSITIONS; FLAVONOIDS; FREE RADICAL REACTIONS; TRANSIENTS;

BOND-DISSOCIATION FREE ENERGIES; FLAVONOID; HYDROGEN ATOM TRANSFERS (HAT); RADICAL SCAVENGING; RADICAL SCAVENGING ACTIVITY; SINGLE ELECTRON TRANSFER; SPLET; THERMOCHEMICAL CYCLES;

FREE ENERGY;

APIGENIN; FLAVANONE DERIVATIVE; FLAVONE DERIVATIVE; FLAVONOID; GALANGIN; HESPERETIN; HYDROGEN; KAEMPFEROL; MORIN; MYRICETIN; NARINGENIN; QUERCETIN; SCAVENGER; TAXIFOLIN;

ANTIOXIDANT ACTIVITY; ARTICLE; BINDING AFFINITY; COMPUTER MODEL; DIELECTRIC CONSTANT; DISSOCIATION; ELECTRON TRANSPORT; ENTHALPY; GEOMETRY; HYDRATION; IN VITRO STUDY; PH; PROTON TRANSPORT; SOLVATION; STEREOISOMERISM; THERMODYNAMICS;

EID: 84878490863     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.072     Document Type: Article

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