Studies on Antioxidant Activity of Nonenzymic Browning Reaction Products Part II
نویسندگان
چکیده
منابع مشابه
Nonenzymic Browning and Corrosion in Stored Single-strength Grapefruit Juice
Nonenzymic browning and corrosion were monitored in commercially canned single-strength grapefruit juice stored for 15 weeks at 10°, 20°, 30°, 40°, and 50°C. Browning did not occur in juices stored at 10° and 20°C, but began to ap pear after 9 weeks in juices stored at 30°C. Browning was quite evident within 3 weeks for juices stored at 40° and 50°C. Plots of nonenzymic browning versus corrosio...
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Chemical studies on antioxidant mechanism of curcuminoid: analysis of radical reaction products from curcumin.
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The physiologic function of the plasma glycoprotein heparin cofactor II (HCII) is not well understood. An in vivo role for thrombin (IIa) inhibition by HCII in the presence of certain glycosaminoglycans (dermatan sulfate and heparin) can be proposed. Many proteins, such as complement components, can be proteolyzed to generate secondary bioactive molecules. HCII is a substrate for the human neut...
متن کاملPart II: Addition Reaction Channels
The temperature and pressure dependence of the addition reaction of ethyl methyl ketone (EMK) with HȮ2 radical has been calculated using the master equation method employing conventional transition state theory estimates for the microcanonical rate coefficients in the temperature range of 600–1600 K. Geometries, frequencies, and hindrance potentials were obtained at the B3LYP/6-311G(d,p) level ...
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ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1969
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.43.484