Rok 2018

• Antioxidant properties of ferrous flavanol mixtures

  Publikacja

  • M. Grzesik
  • G. Bartosz
  • A. Dziedzic
  • D. Narog
  • J. Namieśnik
  • I. Sadowska-Bartosz

  - FOOD CHEMISTRY - Rok 2018

  Interaction of metal, especially iron ions with flavanols is considered as an important feature of these compounds and is believed to contribute to their both antioxidant and prooxidant properties. The aim of this study was to examine how Fe2+ binding to form a 4:1 (flavanol:Fe2+) mixtures affects the antioxidant properties of flavanols. ABTS∗ scavenging, protection against fluorescence bleaching induced by AAPH and hypochlorite,...

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