Iron-chelation properties of phenolic acids bearing catechol and galloyl groups

• 1 January 2006
• journal article
• Published by Elsevier in Food Chemistry
• Vol. 98  (1) , 23-31
• https://doi.org/10.1016/j.foodchem.2005.05.044

Abstract

Keywords

• HYDROXYTYROSOL
• PHENOLIC ACIDS
• ANTIOXIDANT PROPERTIES
• METAL CHELATION CAPACITY
• FERROUS ION
• BINDING CONSTANT