ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

THE INVESTIGATION OF HEME AND NON-HEME IRON EFFECT ON ANTIOXIDATIVE ACTIVITY OF DIHYDROQUERCETIN

Abstract
The article presents the results of the investigation on the antioxidative activity of dihydroquercetin dependening on the concentration and combination of prooxidants, such as iron in heme and non-heme forms. The effective concentration of dihydroquercetin which inhibits the oxidation process in fat is experimentally defined. The significant catalytic activity of non-heme iron influencing the oxidation process in fat is established. The data on effectiveness of inhibiting the oxidative process in simultaneous presence of dihydroquercetin, heme proteins, and non-heme iron are presented.
Keywords
Heme iron, non-heme iron, antioxidant, chicken rendered fat, dihydroquercetin, inductive period
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