Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism—A Critical Synopsis

Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism—A Critical Synopsis

Numerous reactive oxygen species (ROS) entities exist, and hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>) is very key among them as it is well known to possess a stable but poor reactivity capable of generating free radicals. Considered among reactive atoms, molecules, and co...

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Bibliographic Details
Main Authors: Chigozie E. Ofoedu, Lijun You, Chijioke M. Osuji, Jude O. Iwouno, Ngozi O. Kabuo, Moses Ojukwu, Ijeoma M. Agunwah, James S. Chacha, Onyinye P. Muobike, Adedoyin O. Agunbiade, Giacomo Sardo, Gioacchino Bono, Charles Odilichukwu R. Okpala, Małgorzata Korzeniowska
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
antioxidant capacity
biological/food systems
catalysed degradation
free radical
hydrogen peroxide
molecular modification
Online Access:https://www.mdpi.com/2304-8158/10/4/699

Internet

https://www.mdpi.com/2304-8158/10/4/699

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