1-hydroxy Ethyl Radical Induced Oxidation of Resveratrol: the Mechanistic Aspect
نویسنده
چکیده
Here in this paper, we report the mechanism of the free radical induced oxidation of Resveratrol. Hydroxy cinnamic acid derivatives have been used to examine the effect of molecular structure in antioxidant action. In these molecules addition to several phenolic groups, a vinyl moiety is present in the side chain. This study reveals a direct attestation that the unsaturated functionality in these molecules plays a key role in their antioxidant action.
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