Protection of ascorbic acid from copper(II)-catalyzed oxidative degradation in the presence of flavonoids: quercetin, catechin and morin

Author： Beker Bİİlge Yildoğğan Söönmezoğğlu İİncİİ İİmer Fİİlİİz Apak Reşşat

Publisher： Informa Healthcare

ISSN： 1465-3478

Source： International Journal of Food Sciences and Nutrition, Vol.62, Iss.5, 2011-08, pp. : 504-512

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Degradation of anthocyanins in sour cherry and pomegranate juices by hydrogen peroxide in the presence of added ascorbic acid

By Ozkan M.

Food Chemistry, Vol. 78, Iss. 4, 2002-09 ,pp. : 499-504

Elsevier

Access to resources Recommend Favorite

Antioxidant interactions of catechin, cyanidin, caffeic acid, quercetin, and ellagic acid on human LDL oxidation

By Meyer A.S. Heinonen M. Frankel E.N.

Food Chemistry, Vol. 61, Iss. 1, 1998-01 ,pp. : 71-75

Elsevier

Access to resources Recommend Favorite

Capillary electrophoresis analysis of trans- and cis-resveratrol, quercetin, catechin and gallic acid in wine

By Prasongsidh B.C. Skurray G.R.

Food Chemistry, Vol. 62, Iss. 3, 1998-07 ,pp. : 355-358

Elsevier

Access to resources Recommend Favorite

Effect of -irradiation on the molecular properties of ovalbumin and ovomucoid and protection by ascorbic acid

By Moon S. Song K.B.

Food Chemistry, Vol. 74, Iss. 4, 2001-09 ,pp. : 479-483

Elsevier

Access to resources Recommend Favorite

Modulation of Oxidative Stress by Ascorbic Acid and/or α-Tocopherol

By Koul Ashwani Mishra Anju Nehru Bimla

Journal of Nutritional & Environmental Medicine, Vol. 10, Iss. 3, 2000-09 ,pp. : 233-238

Informa Healthcare

Access to resources Recommend Favorite