| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539472 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠Flavonoids are potent reductants. ⺠Iron reduction may intensify Fenton chemistry. ⺠The majority of flavonoids reduce iron. ⺠Only a few flavonoids, particularly flavonols, potentiate Fenton chemistry.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
KateÅina Macáková, PÅemysl MladÄnka, TomáÅ¡ Filipský, Michal ÅÃha, LudÄk JahodáÅ, FrantiÅ¡ek Trejtnar, Paolo Bovicelli, Ilaria Proietti Silvestri, RadomÃr Hrdina, Luciano Saso,