Oxidation of Quercetin by Myeloperoxidase
2009 ◽
Vol 2009
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pp. 1-4
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Keyword(s):
Study of effect of myeloperoxidase on quercetin at pH 6.0 indicated quercetin oxidation via the formation of the oxidation product. The stability of quercetin and oxidation product was investigated as a function of time by using spectrophotometric and HPLC techniques. The apparent pseudo first-order rate constants were calculated and discussed.
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1990 ◽
Vol 54
(1)
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pp. 1-10
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2011 ◽
Vol 11
(1)
◽
pp. 129-134
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1982 ◽
Vol 38
(6)
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pp. 661-662
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