Synthesis, analysis and reduction of 2-nitropropyl starch

Heeres, André; Doren, HA van; Bleeker, I.P.; Kellogg, R. M.; Doren, H.A. van; Gotlieb, Kees F.; Bleeker, Ido P.

doi:10.1016/s0008-6215(00)00288-3

Cited by 3 publications

(2 citation statements)

References 27 publications

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“…The effects of sodium hydrosulfite suggest that the chemical structures other than quinhydrone structures contributed to the absorption increase and the increase in ESR signal intensity. Since nitration and nitrosation increase the absorbance in the near UV and visible light regions and hydrosulfite can reduce nitro [23] and nitroso [24] groups in addition to quinones, the hydrosulfite-induced absorbance decrease could be attributed to the reduction of nitro and nitroso groups, which were formed during the nitrite-dependent oxidation of ProA. If we take the above discussion into consideration, it can be deduced that the hydrosulfite-induced decrease in the intensity of ESR signal was due to the breaking down of the charge transfer complexes formed between nitro and/or nitroso groups and hydroxyl groups.…”

Section: Nitrite-induced Changes In Uv/visible Absorption Spectra Andmentioning

confidence: 99%

Proanthocyanidins in Buckwheat Flour Can Reduce Salivary Nitrite to Nitric Oxide in the Stomach

Takahama

Tanaka

Hirota

2009

Plant Foods Hum Nutr

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Buckwheat flour, which is used for various dishes in the world, is a good source of proanthocyanidins. Proanthocyanidins in the buckwheat flour reduced nitrous acid producing nitric oxide (NO) when the flour was suspended in acidified saliva or in acidic buffer solution in the presence of nitrite. The ingestion of dough prepared from buckwheat flour increased the concentration of NO in the air expelled from the stomach, suggesting that the proanthocyanidins also reduced nitrite to NO in the stomach. During the production of NO by the buckwheat flour/nitrous acid systems, oxidation, nitration, and nitrosation of proanthocyanidins proceeded. The increase in the concentration of NO could improve the activity of stomach helping the digestion of ingested foods and the nitration and nitrosation of the proanthocyanidins could contribute to the scavenging of reactive nitrogen oxide species generated from NO and nitrous acid.

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Section: Nitrite-induced Changes In Uv/visible Absorption Spectra Andmentioning

confidence: 99%

Proanthocyanidins in Buckwheat Flour Can Reduce Salivary Nitrite to Nitric Oxide in the Stomach

Takahama

Tanaka

Hirota

2009

Plant Foods Hum Nutr

View full text Add to dashboard Cite

show abstract

“…Since the seminal work of Breslow on aqueous Diels-Alder reactions (Breslow 1999), there have been profound research activities of developing organic reactions in aqueous media. Among the many significant developments in the field are the Diels-Alder (including hetero-Diels-Alder) and sigmatropic rearrangements (Chandrasekhar et al 2002;Grieco 1991;Libineau et al 1992;Loh et al 1996;Otto and Engberts 1999;Otto et al 1998;Otto et al 1996;Wipf and Ribs 2001), the catalytic hydrogenations and hydroformylations, the metal-mediated carboncarbon bond formations, the water-tolerant Lewis acid catalysis (Heeres et al 2001;Haumann et al 2002;Kobayashi and Manabe 2002;Gu et al 2001;Li 2002;Lindstoem 2002;Munoz-Moniz et al 2003;Paganelli et al 2000;Shimizu et al 2000;Shirakawa 2001;Tin et al 1999) including solid acids (Okuhara 2002), transition-metal catalyzed carbon-carbon bond formations (Li et al 1998;Zhang et al 2000), radical reactions (Poonkodi and Anbalagan 2001), and various asymmetric carbon-carbon bond formations in water (Manabe and Kobayashi 2002). High temperature water has also shown to be a promising medium for new chemistry (Shaw et al 1991).…”

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confidence: 99%