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Comparison of Antioxidant Properties of a Conjugate of Taxifolin with Glyoxylic Acid and Selected Flavonoids

It is known that flavonoids can react with toxic carbonyl compounds in the process of the storage, aging, and digestion of flavonoid-rich foods and beverages. However, the effect of these reactions on the antioxidant properties of the polyphenolic fraction and the properties of the resulting product...

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Detalles Bibliográficos
Autores principales:	Shubina, Victoria S., Kozina, Victoria I., Shatalin, Yuri V.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8389318/ https://www.ncbi.nlm.nih.gov/pubmed/34439510 http://dx.doi.org/10.3390/antiox10081262

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