Abstract
Effects of a number of quinones and diphenols of various structures on free-radical fragmentation processes taking place in f -diols, glycerol, 2-aminoethanol, glycero-1-phosphate, ethylene glycol monobutyrate, maltose, and some lipids were investigated. Quinone additions have been found to change the direction of free-radical transformations of the compounds cited above by inhibiting formation of the respective fragmentation products owing to oxidation of radicals of the starting compounds. The results obtained and literature data available allow a suggestion to be made that the system quinone/diphenol is able to not only deactivate or generate such active species as O 2 ” m but also control the realization probability of free-radical processes of peroxidation and fragmentation in biologically important molecules.
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