title: Quinone formation from benzo[a]pyrene by free radicals: effects of antioxidants.
abstract: Liposomes comprising dimyristoylphosphatidylcholine and benzo[a]pyrene (B[a]P) were incubated at 37 degrees C in the presence of a water-soluble azo initiator. B[a]P 1,6-, 3,6- and 6,12-quinone were formed with the generation of peroxyl radicals by the thermal decomposition of the initiator in an aqueous phase of the suspension. Vitamin E showed little inhibitory effect on B[a]P quinone formation. Uric acid was found to suppress B[a]P quinone formation completely at a concentration lower than that of vitamin C, indicating that uric acid in an aqueous phase traps peroxyl radicals more effectively.
authors: Research Institute for Food Science, Kyoto University, Japan.
authors: J
authors: J
authors: Terao
authors: S
authors: S
authors: Matsushita
mesh_terms: D000578:Amidines; D000975:Antioxidants / Q000494:pharmacology*; D001205:Ascorbic Acid / Q000494:pharmacology; D001564:Benzo(a)pyrene; D005609:Free Radicals; D011809:Quinones; D014527:Uric Acid / Q000494:pharmacology; D014810:Vitamin E / Q000494:pharmacology
chemical_list: D000578:Amidines; D000975:Antioxidants; D005609:Free Radicals; D011809:Quinones; D014810:Vitamin E; D014527:Uric Acid; D001564:Benzo(a)pyrene; C046728:2,2'-azobis(2-amidinopropane); D001205:Ascorbic Acid