化学
抗氧化剂
氢原子
白藜芦醇
分子
加合物
电子转移
清除
激进的
质子
密度泛函理论
立体化学
计算化学
光化学
有机化学
生物化学
烷基
物理
量子力学
作者
Yaxuan Shang,Xiangzhou Li,Zhaoshuang Li,Jun Zhou,Limin Qu,Kai Chen
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2021-12-29
卷期号:378: 131975-131975
被引量:17
标识
DOI:10.1016/j.foodchem.2021.131975
摘要
As an important subgroup of resveratrol oligomers, Gnetins received much attention due to their antioxidants. The four Gnetin molecules are divided into two major categories according to different structures, type-A (Gnetin-C, Gnetin-D) and type-B (Gnetin-L, Gnetin-F). Density functional theory (DFT) has been performed thermodynamically and kinetically in detail to analyze the structure and antioxidant activity of four Gnetins toward OH/OOH radical in the gas and solvents phase with four possible antioxidant mechanisms, namely, Hydrogen-atom transfer (HAT), Single electron transfer followed by proton transfer (SET-PT), Sequential proton-loss electron transfer (SPLET), and Radical adduct formation (RAF). From these calculations; Gnetins' order of antioxidant activity was estimated as: Gnetin-C ≈ Gnetin-L > Resveratrol > Gnetin-D > Gnetin-F. All investigations suggested that type A has a higher radical scavenging activity compared to type B. On the basis of the structure–activity relationship, type A structure may have more vital antioxidant potential in the future.
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