Oxidation of Quercetin and Kaempferol Markedly Amplifies Their Antioxidant, Cytoprotective, and Anti-Inflammatory Properties

• Egile Nagusiak: Hernán Speisky (Egilea), María Fernanda Arias-Santé (Egilea), Jocelyn Fuentes (Egilea)
• Formatua: Liburua
• Argitaratua: MDPI AG, 2023-01-01T00:00:00Z.
• Gaiak: article
• Sarrera elektronikoa: Connect to this object online.

The contention that flavonoids' oxidation would necessarily lead to a loss of their antioxidant properties was recently challenged by the demonstration that quercetin oxidation leads to the formation of 2-(3,4-dihydroxybenzoyl)-2,4,6-trihydroxy-3(2H)-benzofuranone (Que-BZF), a metabolite whose...