Substituent effects on in vitro antioxidizing properties, stability, and solubility in flavonoids

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 15, 2014, Pages 3321-3333

  Plaza, Merichel ^a   Pozzo, Tania ^a   Liu, Jiayin ^a   Gulshan Ara, Kazi Zubaida ^a   Turner, Charlotta ^a   Nordberg Karlsson, Eva ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

acylation; antioxidant; enzymes; flavonoid; glycosylation; methylation; solubility; stability; sulfation

Indexed keywords

ACYLATION; ALKYLATION; ANTIOXIDANTS; CONVERGENCE OF NUMERICAL METHODS; ENZYMES; ESTERIFICATION; GLYCOSYLATION; METHYLATION; SOLUBILITY; STABILITY; SUBSTRATES; DIETARY SUPPLEMENTS; FLAVONOIDS;

ENZYMATIC ACYLATION; FLAVONOID; HYDROXYL GROUPS; NATURALLY OCCURRING; O-GLYCOSYLATION; REGIO-SELECTIVE; SUBSTITUENT EFFECT; SULFATION;

FLAVONOIDS; ANTIOXIDANTS;

ANTIOXIDANT; FLAVONOID;

CHEMICAL STRUCTURE; CHEMISTRY; OXIDATION REDUCTION REACTION; REVIEW; SOLUBILITY;

ANTIOXIDANTS; FLAVONOIDS; MOLECULAR STRUCTURE; OXIDATION-REDUCTION; SOLUBILITY;

EID: 84899001154     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf405570u     Document Type: Review

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