Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism—A Critical Synopsis

Numerous reactive oxygen species (ROS) entities exist, and hydrogen peroxide (H(2)O(2)) is very key among them as it is well known to possess a stable but poor reactivity capable of generating free radicals. Considered among reactive atoms, molecules, and compounds with electron-rich sites, free rad...

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Detalles Bibliográficos
Autores principales: Ofoedu, Chigozie E., You, Lijun, Osuji, Chijioke M., Iwouno, Jude O., Kabuo, Ngozi O., Ojukwu, Moses, Agunwah, Ijeoma M., Chacha, James S., Muobike, Onyinye P., Agunbiade, Adedoyin O., Sardo, Giacomo, Bono, Gioacchino, Okpala, Charles Odilichukwu R., Korzeniowska, Małgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8064442/
https://www.ncbi.nlm.nih.gov/pubmed/33806060
http://dx.doi.org/10.3390/foods10040699

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8064442/
https://www.ncbi.nlm.nih.gov/pubmed/33806060
http://dx.doi.org/10.3390/foods10040699

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