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Redox Report
Communications in Free Radical Research
Volume 2, 1996 - Issue 3
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Original Articles

Copper chelation by tryptophan inhibits the copper-ascorbate oxidation of tryptophan

V. MoreauxInstitut National Agronomique, Laboratoire de Chimie Analytique, Paris, France
,
I. Birlouez-AragonInstitut National Agronomique, Laboratoire de Chimie Analytique, Paris, France
&
C. DucauzeInstitut National Agronomique, Laboratoire de Chimie Analytique, Paris, France
Pages 191-197 | Received 01 Dec 1995, Accepted 24 Jan 1996, Published online: 13 Jul 2016

Citations (7)

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Read on this site (3)

MarcP. Bradshaw, Celia Barril, AndrewC. Clark, PaulD. Prenzler & GeoffreyR. Scollary. (2011) Ascorbic Acid: A Review of its Chemistry and Reactivity in Relation to a Wine Environment. Critical Reviews in Food Science and Nutrition 51:6, pages 479-498.
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Sophie Gaubert, Myriam Bouchaut, Veronique Brumas & Guy Berthon. (2000) Copper-ligand interactions and physiological free radical processes. Part 3. Influence of histidine, salicylic acid and anthranilic acid on copper-driven Fenton chemistry In Vitro. Free Radical Research 32:5, pages 451-461.
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J. Gutierrez-Correa & A. O. M. Stoppani. (1997) Inactivation of Yeast Glutathione Reductase by Fenton Systems: Effect of Metal Chelators, Catecholamines and Thiol Compounds. Free Radical Research 27:6, pages 543-555.
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Articles from other publishers (4)

A.C. Clark, E.N. Wilkes & G.R. Scollary. (2015) Chemistry of copper in white wine: a review. Australian Journal of Grape and Wine Research 21:3, pages 339-350.
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Adriana Villaverde, Vita Parra & Mario Estévez. (2014) Oxidative and Nitrosative Stress Induced in Myofibrillar Proteins by a Hydroxyl-Radical-Generating System: Impact of Nitrite and Ascorbate. Journal of Agricultural and Food Chemistry 62:10, pages 2158-2164.
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Piergiorgio Comuzzo & Roberto Zironi. (2013) Biotechnological Strategies for Controlling Wine Oxidation. Food Engineering Reviews 5:4, pages 217-229.
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Véronique Moreaux & Inès Birlouez-Aragon. (1997) Degradation of Tryptophan in Heated β-Lactoglobulin−Lactose Mixtures Is Associated with Intense Maillard Reaction. Journal of Agricultural and Food Chemistry 45:5, pages 1905-1910.
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