| Title |
Antioxidant and iron-chelating properties of taxifolin and its condensation product with glyoxylic acid
|
|---|---|
| Published in |
Journal of Food Science and Technology, March 2017
|
| DOI | 10.1007/s13197-017-2573-0 |
| Pubmed ID | |
| Authors |
Victoria S. Shubina, Yuri V. Shatalin |
| Abstract |
The condensation of taxifolin with glyoxylic acid was examined, and the properties of the resulting product were compared with those of taxifolin. The structure of the product was determined by NMR spectroscopy. The ability of the polyphenols to scavenge reactive oxygen species (ROS) was estimated by luminol-dependent chemiluminescence. The iron-chelating and iron-reducing activities were studied using absorption spectrophotometry. It was shown that the condensation leads to the formation of a dimer consisting of two taxifolin units linked through a carboxymethine bridge at the C-6 and C-8 positions of the A ring. The dimer exhibited a somewhat higher ROS scavenging activity than taxifolin. The iron-binding capacity of the compounds was proportional to the number of polyphenol units. The iron-reducing ability of the dimer was lower than that of taxifolin. Thus, the dimer possessed a higher antioxidant activity than the parent flavonoid. The data obtained may be useful for a better understanding of processes occurring in foods and beverages and in a search for new active compounds. |
Mendeley readers
The data shown below were compiled from readership statistics for 12 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 12 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 3 | 25% |
| Researcher | 3 | 25% |
| Student > Ph. D. Student | 1 | 8% |
| Student > Doctoral Student | 1 | 8% |
| Unknown | 4 | 33% |
| Readers by discipline | Count | As % |
|---|---|---|
| Chemistry | 2 | 17% |
| Arts and Humanities | 1 | 8% |
| Pharmacology, Toxicology and Pharmaceutical Science | 1 | 8% |
| Agricultural and Biological Sciences | 1 | 8% |
| Nursing and Health Professions | 1 | 8% |
| Other | 2 | 17% |
| Unknown | 4 | 33% |
Attention Score in Context
This research output has an Altmetric Attention Score of 15. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 05 July 2017.
All research outputs
#2,019,269
of 22,982,639 outputs
Outputs from Journal of Food Science and Technology
#115
of 1,447 outputs
Outputs of similar age
#40,931
of 308,946 outputs
Outputs of similar age from Journal of Food Science and Technology
#3
of 41 outputs
Altmetric has tracked 22,982,639 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 91st percentile: it's in the top 10% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 1,447 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.3. This one has done particularly well, scoring higher than 91% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 308,946 tracked outputs that were published within six weeks on either side of this one in any source. This one has done well, scoring higher than 86% of its contemporaries.
We're also able to compare this research output to 41 others from the same source and published within six weeks on either side of this one. This one has done particularly well, scoring higher than 92% of its contemporaries.