Author(s): Wang M, Jin Y, Ho CT
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Abstract Resveratrol (3,4',5-trihydroxy-trans-stilbene), an antioxidant from grapes, and five other polyhydroxystilbenes were synthesized. Their antioxidative properties were evaluated in two model systems [pure lipid oxidation using the Rancimat method and 2, 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging model.] 3, 3',4,5'-Tetrahydroxystilbene, 3,3',4,5,5'-pentahydroxystilbene, and 3,4,4',5-tetrahydroxystilbene were found to be more active than resveratrol in both models. A dimer of resveratrol was identified as the major radical reaction product when resveratrol was reacted with DPPH radicals.
This article was published in J Agric Food Chem
and referenced in Journal of Bioterrorism & Biodefense