scholarly journals Food Additives (Hypochlorous Acid Water, Sodium Metabisulfite, and Sodium Sulfite) Strongly Affect the Chemical and Biological Properties of Vitamin B12 in Aqueous Solution

ACS Omega ◽  
2020 ◽  
Vol 5 (11) ◽  
pp. 6207-6214
Author(s):  
Naho Okamoto ◽  
Tomohiro Bito ◽  
Nanami Hiura ◽  
Ayaka Yamamoto ◽  
Mayu Iida ◽  
...  
Keyword(s):  
Aqueous Solution ◽  
Vitamin B12 ◽  
Hypochlorous Acid ◽  
Sodium Sulfite ◽  
Food Additives ◽  
Biological Properties ◽  
Acid Water ◽  
Sodium Metabisulfite

Rhodamine-Modified Upconversion Nanophosphors for Ratiometric Detection of Hypochlorous Acid in Aqueous Solution and Living Cells

Small ◽  
2014 ◽  
Vol 10 (17) ◽  
pp. 3560-3567 ◽  
Author(s):  
Yi Zhou ◽  
Wenbo Pei ◽  
Chenyuan Wang ◽  
Jixin Zhu ◽  
Jiansheng Wu ◽  
...  
Keyword(s):  
Aqueous Solution ◽  
Hypochlorous Acid ◽  
Living Cells ◽  
Ratiometric Detection

THE OXIDATION OF NITRITE AND IODATE IONS BY HYPOCHLORITE IONS

1961 ◽  
Vol 39 (8) ◽  
pp. 1645-1651 ◽  
Author(s):  
M. W. Lister ◽  
P. Rosenblum
Keyword(s):  
Activation Energy ◽  
Aqueous Solution ◽  
Rate Constant ◽  
Hypochlorous Acid ◽  
Slow Stage ◽  
Iodate Ions

The oxidation of nitrite ions and of iodate ions by hypochlorite ions in aqueous solution has been examined. The oxidation of nitrite is really a reaction of hypochlorous acid, with the slow stage HOCl + NO2− + H2O → H3O+ + Cl− + NO3−. The rate constant is given by log k = 7.36−6450/RT (time in minutes, and the activation energy in calories). The oxidation of iodate is chiefly a reaction of hypochlorite ions, probably ClO− + IO3− → Cl− + IO4−, although the rate is somewhat increased by a higher concentration of hydroxide ions. The rate constant is given by log k = 16.15−26,100/RT. These results are compared with other oxidations by hypochlorite ions, to see if any general trends are apparent.

Biological Properties of Model Molecules for Vitamin B12

Nature ◽  
1970 ◽  
Vol 225 (5236) ◽  
pp. 942-943 ◽  
Author(s):  
N. STAGNI ◽  
B. DE BERNARD ◽  
G. COSTA ◽  
G. MESTRONI
Keyword(s):  
Vitamin B12 ◽  
Biological Properties

(R)-1-Phenylethanaminium–(S,S)-2,3-dibromosuccinate–(R,R)-2,3-dibromosuccinic acid–water (2/1/1/2)

2006 ◽  
Vol 62 (4) ◽  
pp. o1281-o1283
Author(s):  
Andreas Fischer
Keyword(s):  
Aqueous Solution ◽  
Hydrogen Bonds ◽  
Title Compound ◽  
Quantitative Yield ◽  
Acid Water ◽  
Two Dimensional ◽  
Rotation Axes ◽  
Compound C ◽  
Dimensional Network ◽  
Network Of Hydrogen Bonds

From an aqueous solution of racemic 2,3-dibromosuccinic acid and (R)-1-phenylethanamine, crystals of the title compound, C8H12N+·0.5C4H2Br2O4 2−·0.5C4H4Br2O4·H2O, were obtained in almost quantitative yield. The structure contains both enantiomers of the starting material, dibromosuccinic acid. The S,S enantiomer is present as a dianion and the R,R enantiomer as the neutral acid; both of these components lie on twofold rotation axes. The structure features a complex two-dimensional network of hydrogen bonds.

scholarly journals Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoids

2020 ◽  
Vol 21 (15) ◽  
pp. 5179 ◽  
Author(s):  
Gaber El-Saber Batiha ◽  
Ali Alqahtani ◽  
Oluwafemi Adeleke Ojo ◽  
Hazem M. Shaheen ◽  
Lamiaa Wasef ◽  
...  
Keyword(s):  
Biological Activities ◽  
Food Additives ◽  
Biological Properties ◽  
Parasitic Infections ◽  
Intractable Pain ◽  
Bioactive Constituents ◽  
Vitamins E And C ◽  
Capsicum Spp ◽  
Solanaceae Family ◽  
Globally Distributed

Pepper originated from the Capsicum genus, which is recognized as one of the most predominant and globally distributed genera of the Solanaceae family. It is a diverse genus, consisting of more than 31 different species including five domesticated species, Capsicum baccatum, C. annuum, C. pubescen, C. frutescens, and C. chinense. Pepper is the most widely used spice in the world and is highly valued due to its pungency and unique flavor. Pepper is a good source of provitamin A; vitamins E and C; carotenoids; and phenolic compounds such as capsaicinoids, luteolin, and quercetin. All of these compounds are associated with their antioxidant as well as other biological activities. Interestingly, Capsicum fruits have been used as food additives in the treatment of toothache, parasitic infections, coughs, wound healing, sore throat, and rheumatism. Moreover, it possesses antimicrobial, antiseptic, anticancer, counterirritant, appetite stimulator, antioxidant, and immunomodulator activities. Capsaicin and Capsicum creams are accessible in numerous ways and have been utilized in HIV-linked neuropathy and intractable pain.

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