gallocatechol has been researched along with hydroxyl radical in 5 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 2 (40.00) | 18.2507 |
| 2000's | 1 (20.00) | 29.6817 |
| 2010's | 2 (40.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Hiramoto, K; Kikugawa, K; Ojima, N; Sako, K | 1 |
| Bors, W; Michel, C | 1 |
| Hayakawa, F; Kimura, T; Saito, K; Senba, Y; Yoshioka, H | 1 |
| Arimboor, R; Arumughan, C | 1 |
| Kang, J; Kang, SG; Liu, YJ; Tong, T; Zhang, CM | 1 |
5 other study(ies) available for gallocatechol and hydroxyl radical
| Article | Year |
|---|---|
Effect of plant phenolics on the formation of the spin-adduct of hydroxyl radical and the DNA strand breaking by hydroxyl radical.
Topics: Catechin; Cyclic N-Oxides; DNA Adducts; DNA Damage; Electron Spin Resonance Spectroscopy; Electrophoresis, Agar Gel; Flavonoids; Hydrogen Peroxide; Hydroxyl Radical; Iron; Molecular Structure; Phenols; Plants; Polymers; Spin Labels; Spin Trapping | 1996 |
Antioxidant capacity of flavanols and gallate esters: pulse radiolysis studies.
Topics: Anions; Antioxidants; Azides; Catechin; Flavonoids; Flavonols; Free Radicals; Hydrolyzable Tannins; Hydroxyl Radical; Kinetics; Pulse Radiolysis; Spectrophotometry; Superoxides; Tannins | 1999 |
Spin-trapping study on the hydroxyl radical formed from a tea catechin-Cu(II) system.
Topics: Catechin; Copper; Hydrogen-Ion Concentration; Hydroxyl Radical; Spin Trapping; Tea | 2001 |
Effect of polymerization on antioxidant and xanthine oxidase inhibitory potential of sea buckthorn (H. rhamnoides) proanthocyanidins.
Topics: Antioxidants; Benzothiazoles; Catechin; Chelating Agents; Free Radical Scavengers; Hippophae; Hydroxyl Radical; Iron; Polymerization; Proanthocyanidins; Seeds; Sulfonic Acids; Superoxides; Xanthine Oxidase | 2012 |
Antioxidant Activity and Main Chemical Components of a Novel Fermented Tea.
Topics: Antioxidants; Biflavonoids; Biphenyl Compounds; Camellia sinensis; Catechin; Color; Fermentation; Flavonoids; Gallic Acid; gamma-Aminobutyric Acid; Humans; Hydroxyl Radical; Odorants; Picrates; Taste; Tea | 2019 |