Jump to Main Content
- Grúz, Jiří; Pospíšil, Jiří; Kozubíková, Hana; Pospíšil, Tomáš; Doležal, Karel; Bunzel, Mirko; Strnad, Miroslav
- Food chemistry 2015 v.171 pp. 280-286
- beers, etc ; Chinese cabbage; antioxidant activity; coumaric acids; millets; oxidation; parsley; plant tissues; wheat; Show all 9 Subjects
- ... Hydroxycinnamates are common phenolic compounds of plants and plant foods, often found in substantial quantities. Due to their high in vitro antioxidant activity they can easily be oxidized under oxidative conditions. In this study, we found that in vitro oxidation of coumaric, ferulic and sinapic acids resulted mainly in dimeric compounds. We hypothesized that these dimers are present in plants a ...