Effects of vitamins, coenzymes and amino acids on reactions of homolytic cleavage of the O-glycoside bond in carbohydrates

It has been established that vitamins B1, K3 and C, coenzyme Q0 and amino acids cysteine and histidine effectively inhibit reactions of homolytic cleavage of the O-glycoside bond. This effect was shown to originate from either oxidation or reduction of the radicals of carbohydrates undergoing destruction: