Abstract
AbstractThe relative reactivities as well as the stoichiometric coefficients for a number of flavonoids, catechols, and—for comparison—standard phenolic antioxidants were determined by analyzing the kinetics of oxygen consumption in organic and micellar systems, with peroxidation initiated by lipid‐ and water‐soluble azo initiators. The results demonstrated that the flavonoids did not behave as classic phenolic antioxidants such as α‐tocopherol, but showed only moderate chain‐breaking activities. The results were in line with other structure‐activity relationship studies on the importance of the B‐ring catechol structure, the 2,3‐double bond, and the 3,5‐hydroxy groups. The data are discussed in view of possible explanations of the deviations flavonoids reveal in their behavior compared with regular phenolic antioxidants.
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