Abstract
FURTHER evidence has been obtained to support the hypothesis that certain redox dyes, having partial vitamin E activity, can inhibit the catalytic action of hæmatin in the oxidation of unsaturated fats1.
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References
Moore, T., Sharman, I. M., and Ward, R. J., Biochem. J., 53, xxxi (1953); 54, xvi (1953); 58, vii (1954); Proc. Nutr. Soc., 12, v (1953).
Tappel, A. L., Arch. Biochem. Biophys., 50, 473 (1954).
Tappel, A. L., Food Res., 18, 104 (1953).
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MAIER, V., TAPPEL, A. Antioxidant Activity of Redox Dyes. Nature 175, 951–952 (1955). https://doi.org/10.1038/175951b0
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DOI: https://doi.org/10.1038/175951b0
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