Coumestan inhibits radical-induced oxidation of DNA: Is hydroxyl a necessary functional group?

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 24, 2014, Pages 5636-5642

  Xi, Gao Lei ^a   Liu, Zai Qun ^a  

^a JILIN UNIVERSITY   (China)

Author keywords

antioxidant; coumestan; DNA oxidation; free radical

Indexed keywords

ANTIOXIDANTS; DNA; FREE RADICALS; FUNCTIONAL GROUPS; SCAFFOLDS;

ANTI-OXIDANT ACTIVITIES; BENZOFURANS; COUMESTAN; DNA OXIDATION; ELECTRON-DONATING GROUP; ELECTRONWITHDRAWING; GALVINOXYL RADICALS; HYDROXYL GROUPS; INDUCED OXIDATIONS;

OXIDATION;

2,2'-AZOBIS(2-AMIDINOPROPANE); 2,2-DIPHENYL-1-PICRYLHYDRAZYL; AMIDINE; ANTIOXIDANT; BENZOFURAN; BENZOFURAN DERIVATIVE; BIPHENYL DERIVATIVE; COUMARIN; COUMARIN DERIVATIVE; COUMESTAN; DNA; GLUTATHIONE; HYDROXYL RADICAL; PICRIC ACID;

CHEMISTRY; OXIDATION REDUCTION REACTION;

AMIDINES; ANTIOXIDANTS; BENZOFURANS; BIPHENYL COMPOUNDS; COUMARINS; DNA; GLUTATHIONE; HYDROXYL RADICAL; OXIDATION-REDUCTION; PICRATES;

EID: 84902667390     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf500013v     Document Type: Article

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