In the present work, for the first time, the main details of the electronic mechanism of the synergistic antioxidant interaction between different pairs: phenolic food acid and glutathione and the stable radical catio...In the present work, for the first time, the main details of the electronic mechanism of the synergistic antioxidant interaction between different pairs: phenolic food acid and glutathione and the stable radical cation ABTS<sup>+·</sup> were revealed on the basis of a rigorous analysis of the DFT calculated data. It was shown that among all the studied food acids, only caffeic acid exhibits a clear-cut significant synergistic effect with glutathione. It established the electronic and structural factors underlying the mechanism of the synergistic interaction of the mixture caffeic acid and glutathione in its reaction with ABTS<sup>+·</sup>. The main causes of this considered synergistic effect are, firstly, the presence of the 3-OH and 4-OH hydroxyl groups in the structure of caffeic acid, secondly, the greater stability of its anion which contains the deprotonated 4-OH hydroxyl group. All other phenolic food acids under study do not possess the given structural particularity and therefore do not show such synergistic effects with glutathione.展开更多
The influences of different concentrations of IBA and ABT on rooting of different types of cuttings from Taxus media ‘Hicksii’ were studied. The result showed that treatment of 500 mg·L -1 IBA or 500 mg·L ...The influences of different concentrations of IBA and ABT on rooting of different types of cuttings from Taxus media ‘Hicksii’ were studied. The result showed that treatment of 500 mg·L -1 IBA or 500 mg·L -1ABT is better than other treatments. It also showed that the biennial cuttings treated with 500 mg·L -1IBA are more active than the annual cuttings with same treatment, and its rooting rate reaches to 100%. But the rooting rate of the annual cuttings is higher than that of the biennial cuttings treated with 500 mg·L -1 ABT, the rooting rate reaches to 90%.展开更多
文摘In the present work, for the first time, the main details of the electronic mechanism of the synergistic antioxidant interaction between different pairs: phenolic food acid and glutathione and the stable radical cation ABTS<sup>+·</sup> were revealed on the basis of a rigorous analysis of the DFT calculated data. It was shown that among all the studied food acids, only caffeic acid exhibits a clear-cut significant synergistic effect with glutathione. It established the electronic and structural factors underlying the mechanism of the synergistic interaction of the mixture caffeic acid and glutathione in its reaction with ABTS<sup>+·</sup>. The main causes of this considered synergistic effect are, firstly, the presence of the 3-OH and 4-OH hydroxyl groups in the structure of caffeic acid, secondly, the greater stability of its anion which contains the deprotonated 4-OH hydroxyl group. All other phenolic food acids under study do not possess the given structural particularity and therefore do not show such synergistic effects with glutathione.
文摘The influences of different concentrations of IBA and ABT on rooting of different types of cuttings from Taxus media ‘Hicksii’ were studied. The result showed that treatment of 500 mg·L -1 IBA or 500 mg·L -1ABT is better than other treatments. It also showed that the biennial cuttings treated with 500 mg·L -1IBA are more active than the annual cuttings with same treatment, and its rooting rate reaches to 100%. But the rooting rate of the annual cuttings is higher than that of the biennial cuttings treated with 500 mg·L -1 ABT, the rooting rate reaches to 90%.
