Autoxidation of Camphene.

Autoxidation of Lipids in Parchment

Historic parchment is a macromolecular material, which is complex due to its natural origin, inhomogeneity of the skin structure, unknown environmental history and potential localised degradation. Most research into its stability has so far focussed on thermal and structural methods of analyses. Using gas-chromatographic analysis of the atmosphere surrounding parchment during oxidation, we prov...

Tissue autoxidation inhibitors. I. The inhibition of DOPA autoxidation by extracts from normal and neoplastic tissues.

Autoxidation of Fats and Oils

Products that contain fats and oils turn rancid and deteriorate in other ways when they arc exposed to air. The action^ known as autoxidation, imparts disagreeable flavors and odors to fats and foods containing them. For a long time baffled investigators spent a vast amount of effort trying to find ways to prevent autoxidation. Specifically, the basic problem was the mechanism of autoxidation—h...

Autoxidation of unsaturated lipids in food emulsion.

Unsaturated lipids having various physiological roles are of significance in biochemistry, nutrition, medicine, and food. However, the susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence oxidation are appreciably different for emulsified lipids and bulk lipids. This article gives a brief overview of...

Autoxidation of salvinorin A under basic conditions.

[reaction: see text] Treatment of salvinorin A (1a) with KOH in MeOH gave the enedione 3, for which the dienone structure 7 was recently proposed. Also isolated, after methylation, were the secotriesters 4a-c. A mechanism for this unusual series of autoxidations is proposed. Surprisingly, 4a showed weak affinity at the kappa-opioid receptor. Divinatorins A-C (2a-c) showed no affinity at opioid ...