Effects of vitamins, coenzymes and amino acids on reactions of homolytic cleavage of the O-glycoside bond in carbohydrates
| Autor: | Oleg I. Shadyro, I.P. Edimecheva, V.V. Vysotskii, R. M. Kisel |
|---|---|
| Rok vydání: | 2006 |
| Předmět: |
chemistry.chemical_classification
Molecular Structure Chemistry Stereochemistry Radical Organic Chemistry Clinical Biochemistry Carbohydrates Coenzymes Pharmaceutical Science Glycoside Vitamins Ascorbic acid Biochemistry Homolysis Amino acid Solutions Drug Discovery Carbohydrate Metabolism Molecular Medicine Amino Acids Molecular Biology Bond cleavage Histidine Cysteine |
| Zdroj: | Bioorganic & Medicinal Chemistry Letters. 16:4763-4766 |
| ISSN: | 0960-894X |
| Popis: | It has been established that vitamins B 1 , K 3 and C, coenzyme Q 0 and amino acids cysteine and histidine effectively inhibit reactions of homolytic cleavage of the O -glycoside bond, which are responsible for the destruction of di- and polysaccharides on γ-irradiation or the action of other reactive radical initiators. This effect was shown to originate from either oxidation or reduction of the radicals of carbohydrates undergoing destruction. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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