Deglucosidation of Quercetin Glucosides to the Aglycone and Formation of Antifungal Agents by Peroxidase-Dependent Oxidation of Quercetin on Browning of Onion Scales

Author:

Takahama Umeo,Hirota Sachiko

Publisher

Oxford University Press (OUP)

Subject

Cell Biology,Plant Science,Physiology,General Medicine

Reference29 articles.

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3. Bilyk, A., Cooper, P.L. and Sapers, G.M. ( 1984 ) Varietal differences in distribution of quercetin and kaempferol in onion ( Allium cepa L.) tissues. J. Agric. Food Chem.32 : 274 –276.

4. Bors, W., Heller, W. and Michel, C. ( 1997 ) The chemistry of flavonoids. In Flavonoids in Health and Disease. Edited by Rice-Evans, C.A. and Packer, L. pp. 111–136. Marcel Dekker, New York.

5. Elstner, E.F. and Heuple, A. ( 1976 ) Formation of hydrogen peroxide by isolated cell walls from horseradish ( Armoracia lapathifolia Gilib.). Planta130 : 175 –180.

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