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The study investigates the quenching reaction of singlet oxygen (1O2) by seven flavonoids in ethanol, revealing that the quenching rate constants increase with the number of hydroxyl groups on the flavonoid structure. The presence of catechol or pyrogallol structures in the B-ring is crucial for effective quenching, and the overall reactivity correlates with the flavonoids

Author
pranchals
Language
EN

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