Metmyoglobin reduction by polyphenols and mechanism of the conversion of metmyoglobin to oxymyoglobin by quercetin

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 4, 2014, Pages 893-901

  Inai, Miyuki ^a   Miura, Yukari ^a   Honda, Sari ^a   Masuda, Akiko ^b   Masuda, Toshiya ^a  

^a UNIVERSITY OF TOKUSHIMA   (Japan)

^b SHIKOKU UNIVERSITY   (Japan)

Author keywords

flavonol; metmyoglobin; oxymyoglobin; polyphenol; quercetin; reducing activity

Indexed keywords

FLAVONOL; METMYOGLOBIN; OXYMYOGLOBIN; POLYPHENOLS; QUERCETIN; REDUCING ACTIVITY;

PHENOLS; REDOX REACTIONS;

FLAVONOIDS;

ANTIOXIDANT; FLAVONOID; METMYOGLOBIN; OXYHEMOGLOBIN; POLYPHENOL; QUERCETIN;

ANIMAL; ARTICLE; CHEMISTRY; EDIBLE PLANT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OXIDATION REDUCTION REACTION;

ANIMALS; ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; MASS SPECTROMETRY; METMYOGLOBIN; OXIDATION-REDUCTION; OXYHEMOGLOBINS; PLANTS, EDIBLE; POLYPHENOLS; QUERCETIN;

EID: 84893488558     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf404357h     Document Type: Article

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