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Open Access Green möglich sobald Postprint bei der ZB eingereicht worden ist.
Chemistry of the Antioxidant Effect of Polyphenols.
Ann. NY Acad. Sci. 957, 57-69 (2002)
Most plant-derived polyphenols exhibit strong antioxidant potentials, established by various assay procedures. With pulse radiolysis experiments, absolute scavenging rate constants can be obtained with a variety of oxidizing radicals which allow further structure-activity correlations and, combined with EPR spectroscopy, detailed insight into the mechanisms governing these antioxidant reactions. The most striking difference occurs between regular flavonoids and both condensed and hydrolyzable tannins. The tannins are considered superior antioxidants as their eventual oxidation may lead to oligomerization via phenolic coupling and enlargement of the number of reactive sites, a reaction which has never been observed with the flavonoids themselves.
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Publikationstyp
Artikel: Journalartikel
Dokumenttyp
Wissenschaftlicher Artikel
Schlagwörter
polyphenols; resveratrol; antioxidants; flavonoids
ISSN (print) / ISBN
0077-8923
e-ISSN
1749-6632
Zeitschrift
Annals of the New York Academy of Sciences
Quellenangaben
Band: 957,
Seiten: 57-69
Verlag
New York Academy of Sciences
Nichtpatentliteratur
Publikationen
Begutachtungsstatus
Peer reviewed
Institut(e)
Institute of Radiation Biology (ISB)