The oxidation of natural flavonoid quercetin
Chemical Communications2012Vol. 48(28), pp. 3433–3433
Citations Over TimeTop 10% of 2012 papers
Abstract
This study explains the controversies in the literature concerning the number of electrons involved in the oxidation of quercetin. This stems from inappropriate handling samples, which require strict anaerobic conditions. The redox potential of quercetin strongly depends on the pH and on the presence of dissociation forms in solution.
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