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Titre du document / Document title

Reaction pH and protein affect the oxidation products of β-pentagalloyl gluoose

Auteur(s) / Author(s)

YUMIN CHEN ; HAGERMAN Ann E. ;

Résumé / Abstract

To better understand the biochemical consequences when polymeric polyphenols serve as biological antioxidants, we studied how reaction pH (pH 2.1-7.4) and protein affected the oxidation of pentagalloyl glucose (PGG) by NaIO4 in aqueous solution. PGG oxidation produced an o-semiquinone radical intermediate, which tended to form polymeric products at pH values below 5, and o-quinones at higher pH. The model protein bovine serum albumin promoted the formation of quinone even at low pH. Two other polyphenols, procyanidin (epicatechin16-(4→ 8)-catechin) and epigallocatechin gallate, had similar pH-dependent oxidation patterns.

Revue / Journal Title

Free radical research    ISSN  1071-5762 

Source / Source

2005, vol. 39, no2, pp. 117-124 [8 page(s) (article)]

Langue / Language

Anglais

Editeur / Publisher

Informa Healthcare, London, ROYAUME-UNI  (1994) (Revue)

Localisation / Location

INIST-CNRS, Cote INIST : 21665, 35400012630647.0010

Nº notice refdoc (ud4) : 16579565



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