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Antioxidant properties of silybin glycosides

Phytotherapy Research, 2002
New soluble derivatives of the hepatoprotective flavonolignan silybin (1), namely silybin galactoside (2), glucoside (3), lactoside (4) and maltoside (5) were investigated for their radical scavenging and antilipoperoxidation properties. According to cyclic voltammetry the results show that glycosides are weaker electron donors than silybin, although ...
Pavel, Kosina   +5 more
openaire   +2 more sources

Antioxidant properties of the triaminopyridine, flupirtine

Biochemical Pharmacology, 1998
Flupirtine is a triaminopyridine-derived centrally acting analgesic, which interacts with mechanisms of noradrenergic pain modulation. Recently, it has been found to display neuroprotective effects in various models of excitotoxic cell damage, global and focal ischemia.
M, Gassen, G, Pergande, M B, Youdim
openaire   +2 more sources

Antioxidant properties of nitecapone (OR-462)

Free Radical Biology and Medicine, 1992
Nitecapone [3-(3,4-dihydroxy-5-nitrophenyl)methylene-2,4-pentanedione] [OR-462] is a catechol-O-methyltransferase inhibitor with gastroprotective properties. Recently, its antioxidant properties have been discovered: It scavenges peroxyl radicals (ROO.) and thus spares glutathione.
Y J, Suzuki   +4 more
openaire   +2 more sources

Antioxidant properties of benzimidazoles

Journal of Agricultural and Food Chemistry, 1974
E R, Cole, G, Crank, A, Salam-Sheikh
openaire   +2 more sources

Antioxidant Properties of Mediterranean Diet

International Journal for Vitamin and Nutrition Research, 2001
Galli C, VISIOLI, FRANCESCO
openaire   +3 more sources

Antioxidant Properties of Plant-Derived Phenolic Compounds and Their Effect on Skin Fibroblast Cells

Antioxidants, 2021
Przemysław Sitarek   +2 more
exaly  

Synthesis and Antioxidant Properties of Organoselenium Compounds

Current Medicinal Chemistry, 2023
Fateh V Singh
exaly  

The antioxidant properties of alcoholic extracts from Sambucus nigra L. (antioxidant properties of extracts)

LWT - Food Science and Technology, 2006
Barbara Baraniak   +2 more
exaly  

Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree

LWT - Food Science and Technology, 1997
M C Nicoli
exaly  

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