title: [The inhibition of the food lipid radical oxidation by the flavonoid antioxidants].
abstract: There are the current events on the oxidative damage of the food lipids summarized. The theoretical grounds of the inhibition of free radical oxidation by phenol compounds is proposed. It includes the electronic mechanism antioxidants of the antioxidative action of natural flavonoid substances.
authors.forename: Iu G
authors.initials: IuG
authors.lastname: Bazarnova
authors.forename: B Ia
authors.initials: BIa
authors.lastname: Veretnov
mesh_terms: D000975:Antioxidants / Q000737:chemistry / Q000378:metabolism*; D005419:Flavonoids / Q000737:chemistry / Q000378:metabolism*; D005502:Food; D005609:Free Radicals / Q000737:chemistry / Q000378:metabolism*; D050356:Lipid Metabolism; D008055:Lipids / Q000737:chemistry; D010084:Oxidation-Reduction; D010636:Phenols / Q000737:chemistry / Q000378:metabolism; D013329:Structure-Activity Relationship
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D005609:Free Radicals; D008055:Lipids; D010636:Phenols