title: Effects of vitamins, coenzymes and amino acids on reactions of homolytic cleavage of the O-glycoside bond in carbohydrates.
abstract: It has been established that vitamins B1, K3 and C, coenzyme Q0 and amino acids cysteine and histidine effectively inhibit reactions of homolytic cleavage of the O-glycoside bond, which are responsible for the destruction of di- and polysaccharides on gamma-irradiation or the action of other reactive radical initiators. This effect was shown to originate from either oxidation or reduction of the radicals of carbohydrates undergoing destruction.
authors.affiliation: Department of Chemistry of the Belarussian State University, Nezavisimosti Av., 4, 220050 Minsk, Belarus. shadyro@open.by
authors.forename: O I
authors.initials: OI
authors.lastname: Shadyro
authors.forename: R M
authors.initials: RM
authors.lastname: Kisel
authors.forename: V V
authors.initials: VV
authors.lastname: Vysotskii
authors.forename: I P
authors.initials: IP
authors.lastname: Edimecheva
mesh_terms: D000596:Amino Acids / Q000494:pharmacology*; D050260:Carbohydrate Metabolism; D002241:Carbohydrates / Q000737:chemistry*; D003067:Coenzymes / Q000378:metabolism*; D015394:Molecular Structure; D012996:Solutions; D014815:Vitamins / Q000494:pharmacology*
chemical_list: D000596:Amino Acids; D002241:Carbohydrates; D003067:Coenzymes; D012996:Solutions; D014815:Vitamins