Michael G. Simic

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The harmful effects of oxidative processes in living organisms, in addition to chemical and biochemical media, can be reduced by antioxidants. The efficacy of an antioxidant depends on its reduction potential and kinetics of elimination of diverse free radicals. Redox potentials and reaction rate constants of selected gallocatechins and flavonoids were(More)
Dimerization of tyrosine phenoxyl radical yields bityrosine (BT) which can easily be monitored by its characteristic fluorescence at 400 nm. The reactivity of tyrosine phenoxyl radical with O2 was examined by a variety of techniques. BT fluorescence was measured as a function of O2 concentration. Over a range of pH values (4-12) there was no effect of(More)
The antioxidant capacity of 5-hydroxy-tryptophan, 5-hydroxy-indole, and DOPA (3,4-dihydroxy-phenylalanine) was tested in the Fe-induced lipid peroxidation of liver microsomes of normal- and vitamin E-deficient rats, using ascorbate as a reductant. Lipid peroxidation was monitored as low-level chemiluminescence, indicative of generation of(More)
Oxidizing free radicals with redox potential greater than 1 V generate indole radicals, R-Ind+. and R-Ind., as in tryptophan. These resonance-stabilized free radicals can be repaired efficiently with electron donors (k = 5 X 10(6) - 1.3 X 10(9) dm3 mol-1 s-1) such as ascorbate, N,N,N',N'-tetramethyl-p-phenylenediamine dihydrochloride (TMPD), and phenolic(More)
A Round Table Discussion was held at the Fourth International Conference on Anticarcinogenesis and Radiation Protection. Scientists from government and academia were brought together to discuss the evidence for the preventive effect of foods, specific nutrients and drugs against cancer, and the most appropriate methods of initiating nutritional cancer(More)