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This is a list of antioxidants naturally occurring in food. Vitamin C and vitamin E – which are ubiquitous among raw plant foods – are confirmed as dietary antioxidants, whereas vitamin A becomes an antioxidant following metabolism of provitamin A beta-carotene and cryptoxanthin.
Haber, Wilstätter and Weiss simply wrote HO 2 or O 2 H, but sometimes HO 2 • or • O 2 H can also be found to stress the radical character of the species. The hydroperoxyl radical is a weak acid and gives rise to the superoxide radical (O 2 •–) when it loses a proton: HO 2 → H + + O 2 – sometimes also written as: HO 2 • → H ...
The lipid hydroperoxyl radical (LOO•) can also undergo a variety of reactions to produce new radicals. [citation needed] The additional lipid radical (L•) continues the chain reaction, whilst the lipid hydroperoxide (LOOH) is the primary end product. [6] The formation of lipid radicals is sensitive to the kinetic isotope effect.
Oxidative stress mechanisms in tissue injury. Free radical toxicity induced by xenobiotics and the subsequent detoxification by cellular enzymes (termination).. Oxidative stress reflects an imbalance between the systemic manifestation of reactive oxygen species and a biological system's ability to readily detoxify the reactive intermediates or to repair the resulting damage. [1]
Print/export Download as PDF; Printable version; In other projects ... Pages in category "Free radicals" The following 82 pages are in this category, out of 82 total.
A free-radical reaction is any chemical reaction involving free radicals. This reaction type is abundant in organic reactions . Two pioneering studies into free radical reactions have been the discovery of the triphenylmethyl radical by Moses Gomberg (1900) and the lead-mirror experiment [ 1 ] described by Friedrich Paneth in 1927.
Free Radical Biology and Medicine is a peer-reviewed scientific journal and official journal of the Society for Redox Biology and Medicine. The journal covers research on redox biology, signaling, biological chemistry and medical implications of free radicals , reactive species, oxidants and antioxidants.
The formation of thiyl radicals in vivo primarily occurs through the action of various radicals on the amino acid cysteine incorporated into proteins. The rate of radical formation is highest with the OH · radical (k = 6.8 x 10 9 M −1 s −1) [3] and decreases through the H · radical (k = 6.8 x 10 9 M −1 s −1) [3] down to peroxyl radicals R-CHOO · (k = 4.2 x 10 3 M −1 s −1).