Interaction of flavanols with amino acids: Postoxidative reactivity of the B-ring of catechin with glycine

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 17, 2014, Pages 3831-3836

  Guerra, Paula Vanessa ^a   Yaylayan, Varoujan A ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

flavonoids; glycine; reactivity of ring B

Indexed keywords

DEHYDRATION; FLAVONOIDS; FUNCTIONAL GROUPS; GLYCOSYLATION; ISOTOPES; MASS SPECTROMETRY; PHENOLS; VITAMINS; ANTIOXIDANTS; CHEMICAL REACTIONS; DRUG PRODUCTS; ORGANIC COMPOUNDS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; DEHYDRATION REACTIONS; DICARBONYL COMPOUNDS; FRAGMENTATION PATTERNS; MAILLARD REACTION; OXIDATIVE CONDITIONS; (+)-CATECHIN; TOF MASS SPECTROMETRY;

AMINO ACIDS;

AMINO ACID; CATECHIN; GLYCINE;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; OXIDATION REDUCTION REACTION; TANDEM MASS SPECTROMETRY;

AMINO ACIDS; CATECHIN; GLYCINE; MOLECULAR STRUCTURE; OXIDATION-REDUCTION; TANDEM MASS SPECTROMETRY;

EID: 84899739382     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5005989     Document Type: Article

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