Radical Scavenging Potential of Phenolic Compounds Encountered in O. europaea Products as Indicated by Calculation of Bond Dissociation Enthalpy and Ionization Potential Values-Reference-Cited by-同舟云学术

Radical Scavenging Potential of Phenolic Compounds Encountered in O. europaea Products as Indicated by Calculation of Bond Dissociation Enthalpy and Ionization Potential Values

Published:2004-12-23 Issue:2 Volume:53 Page:295-299
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Nenadis Nikolaos¹,Wang Lan-Fen¹,Tsimidou Maria Z.¹,Zhang Hong-Yu¹

Affiliation:

1. Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece, and Laboratory for Computational Biology and Shandong Provincial Research Center for Bioinformatic Engineering and Technique, Shandong University of Technology, Zibo 255049, People's Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf048776x

Reference29 articles.

1. Ab initio and density functional theory studies for the explanation of the antioxidant activity of certain phenolic acids

2. Structure−Antioxidant Activity Relationship of Ferulic Acid Derivatives: Effect of Carbon Side Chain Characteristic Groups

3. An experimental approach to structure-activity relationships of caffeic and dihydrocaffeic acids and related monophenols

4. A density functional theory study of structure-activity relationships in caffeic and dihydrocaffeic acids and related monophenols

5. O-H Bond Dissociation Energies of Phenolic Compounds are Determined by Field/Inductive Effect or Resonance Effect?A DFT Study and Its Implication

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