Iron reduction potentiates hydroxyl radical formation only in flavonols

Kateřina Macáková; Přemysl Mladěnka; Tomáš Filipský; Michal Říha; Luděk Jahodář; František Trejtnar; Paolo Bovicelli; Ilaria Proietti Silvestri; Radomír Hrdina; Luciano Saso

doi:10.1016/j.foodchem.2012.06.107

JOURNAL ARTICLE

Iron reduction potentiates hydroxyl radical formation only in flavonols

Kateřina Macáková Přemysl Mladěnka Tomáš Filipský Michal Říha Luděk Jahodář František Trejtnar Paolo Bovicelli Ilaria Proietti Silvestri Radomír Hrdina Luciano Saso

Year: 2012 Journal: Food Chemistry Vol: 135 (4)Pages: 2584-2592 Publisher: Elsevier BV

DOI: 10.1016/j.foodchem.2012.06.107

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Keywords:

Flavonols Chemistry Hydroxyl radical Rutin Quercetin Hesperetin Kaempferol Morin Ferric Antioxidant Flavonoid Biochemistry Organic chemistry Medicinal chemistry

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Free Radicals and Antioxidants

Physical Sciences → Chemistry → Organic Chemistry

Phytochemicals and Antioxidant Activities

Health Sciences → Medicine → Biochemistry

Antioxidant Activity and Oxidative Stress

Health Sciences → Medicine → Biochemistry

Iron reduction potentiates hydroxyl radical formation only in flavonols

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