Entwicklungshemmung und Entwicklungsbeschleunigung von Tumoren durch N-haltige Stoffe

Euler, Hans v.; Euler, B. V.; Hasselquist, Hans

doi:10.1007/bf00631680

Cited by 7 publications

(10 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The reaction of 1,2,3,4-tetraphenylfulvene (CXLI) with p-nitrosodimethylaniline followed by hydrolysis gave tet racy clone (III) (148,267). This conversion parallels the reaction of 1,2,3-triphenylfulvene (CXXVI), except that in this case the methylene group is split out probably as bis(1-piperidyl)methane, while with triphenylfulvene it is retained.…”

Section: CXXXVIImentioning

confidence: 89%

Chemistry of Cyclopentadienones

Ogliaruso¹,

Romanelli²,

Becker³

1965

Chem. Rev.

330

161

View full text Add to dashboard Cite

Section: CXXXVIImentioning

confidence: 89%

Chemistry of Cyclopentadienones

Ogliaruso¹,

Romanelli²,

Becker³

1965

Chem. Rev.

330

161

View full text Add to dashboard Cite

“…The Increase of Indophenol Reducing Value of Boiled Potato (3) 1609 DOPA. It is well known that the color is due to the formation of DOPAchrome.…”

Section: Jmentioning

confidence: 99%

The Increase of Indophenol Reducing Value of Boiled Potato (3)

Numa

1972

Agricultural and Biological Chemistry

View full text Add to dashboard Cite

The contribution of the system of DOPA, tyrosine and polyphenol oxidase to the remarkable increase of indophenol reducing value during the boiling procedure of the aqueous extract of potato was investigated and discussed. When the red solution of resulting DOPAchrome by the action of polyphenol oxidase on DOPA and tyrosine at the level of potato juice was heated, the solution turned from red to colorless and simultaneously the indophenol reducing value increased remarkably. And it seems that the resulting indophenol reducing substance is a sort of reductone, 5,6-dihydroxyindole. The system of other polyphenols gave little increase of indophenol reducing value. Therefore the system of DOPA, tryosine and polyphenol oxidase is specific to the above increase.

show abstract

“…Aci-reductones (ascorbic acid, reductic acid, reduckone, etc.) oxidize pectin very rapidly in the presence of oxygen or hydrogen peroxide (313,71,137,113,114,115,112). The oxidative degradation by hydrogen peroxide is accelerated by addition of small amounts of ferrous salts, hydroxylamine, or hydrazine.…”

Section: Oxidizing Agentsmentioning

confidence: 99%