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Abstract
Effects of vitamins B, C, E, K and P, as well as coenzymes Q, on formation of final products of radiation-induced free-radical transformations of ethanol, ethylene glycol, α-methylglycoside and glucose in aqueous solutions were studied. Based on the obtained results, it can be concluded that there are substances among vitamins and coenzymes that effectively interact with α-hydroxyl-containing radicals. In the presence of these substances, recombination reactions of α-hydroxyalkyl radicals and fragmentation of α-hydroxy-β-substituted organic radicals are suppressed. It has been established that the observed effects are due to the ability of the vitamins and coenzymes under study to either oxidize α-hydroxyl-containing radicals yielding the respective carbonyl compounds or reduce them into the initial molecules.