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Speciality: chemical kinetics and catalysis, oxidation, oxidative stress, antioxidants<br /><div class="js-profile-less-about u-linkUnstyled u-tcGrayDarker u-textDecorationUnderline u-displayNone">less</div></div></div><div class="ri-section"><div class="ri-section-header"><span>Interests</span></div><div class="ri-tags-container"><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="50894704" href="https://www.academia.edu/Documents/in/Longevity"><div id="js-react-on-rails-context" style="display:none" data-rails-context="{"inMailer":false,"i18nLocale":"en","i18nDefaultLocale":"en","href":"https://independent.academia.edu/OlgaKasaikina","location":"/OlgaKasaikina","scheme":"https","host":"independent.academia.edu","port":null,"pathname":"/OlgaKasaikina","search":null,"httpAcceptLanguage":null,"serverSide":false}"></div> <div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" 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class="profile--tab_heading_container">Papers by Olga T Kasaikina</h3></div><div class="js-work-strip profile--work_container" data-work-id="93612373"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/93612373/Method_of_hydrocarbon_stabilization"><img alt="Research paper thumbnail of Method of hydrocarbon stabilization" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/93612373/Method_of_hydrocarbon_stabilization">Method of hydrocarbon stabilization</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="93612373"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="93612373"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 93612373; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=93612373]").text(description); $(".js-view-count[data-work-id=93612373]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget 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Kasaikina","url":"https://independent.academia.edu/OlgaKasaikina"},"attachments":[],"research_interests":[],"urls":[{"id":27391121,"url":"http://www.freepatentsonline.com/y2004/0082823.html"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="89097671"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/89097671/Kinetics_of_radical_formation_in_the_reaction_of_substituted_hydroxylamines_with_peroxides"><img alt="Research paper thumbnail of Kinetics of radical formation in the reaction of substituted hydroxylamines with peroxides" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/89097671/Kinetics_of_radical_formation_in_the_reaction_of_substituted_hydroxylamines_with_peroxides">Kinetics of radical formation in the reaction of substituted hydroxylamines with peroxides</a></div><div class="wp-workCard_item"><span>Kinetics and Catalysis</span><span>, 1991</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="89097671"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item 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/></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/86739751/Reactions_of_N_N_diphenyl_p_quinonediimine_with_hydroquinone_tocopherol_and_other_antioxidants">Reactions of N,N?-diphenyl-p-quinonediimine with hydroquinone, ?-tocopherol, and other antioxidants</a></div><div class="wp-workCard_item"><span>Bulletin of the Russian Academy of Sciences Division of Chemical Science</span><span>, 1992</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Phenols (hydroquinone and a-tocopherol) and heterocyclic aminophenols (2,2,4-trimethyl-6-ethoxy-1...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Phenols (hydroquinone and a-tocopherol) and heterocyclic aminophenols (2,2,4-trimethyl-6-ethoxy-1,2-dihyroquinoline) reduce N,N&#x27;-diphenyl-p-quinonediimine (A) to the diamine. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="86739739"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/86739739/Phenol_antioxidant_efficiency_in_various_lipid_substrates_containing_hydroxy_compounds"><img alt="Research paper thumbnail of Phenol antioxidant efficiency in various lipid substrates containing hydroxy compounds" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/86739739/Phenol_antioxidant_efficiency_in_various_lipid_substrates_containing_hydroxy_compounds">Phenol antioxidant efficiency in various lipid substrates containing hydroxy compounds</a></div><div class="wp-workCard_item"><span>European Journal of Lipid Science and Technology</span><span>, 2002</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">ABSTRACT The oxidation stability of triacylglycerols of sunflower oil (TGSO) at 80 ?C in the pres...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">ABSTRACT The oxidation stability of triacylglycerols of sunflower oil (TGSO) at 80 ?C in the presence of 0.1 mM 2, 6-di-tert-butyl-4-methylphenol (BHT) was found to decrease in the presence of 40 mM lipid hydroxy compounds (R&amp;#39;OH), 1-tetradecanol (1-TD), 1-octadecanol (1-OD), and 1-monopalmitoylglycerol (1-MP). Taking into account the significant effect of these compounds on the chain initiation via an acceleration of the hydroperoxide decomposition, the relative protection activity of BHT was found to increase in the presence of R&amp;#39;OH in the sequence: (TGSO) &amp;lt; (TGSO+1-TD) &amp;lt; (TGSO+1-OD) &amp;lt; (TGSO+1-MP). This result was explained with the so-called “micellar effect”: the relatively higher concentration of polar species such as hydroperoxide, peroxyl radicals and BHT within and nearby the micro aggregates formed in the presence of R&amp;#39;OH, leads to an increase of the rate of chain termination compared to that in the bulk lipid. When free radicals are generated in the bulk oil via the decomposition of a special nonpolar initiator, azo-bis-isobutyronitrile, 1-OD and 1-MP do not affect the BHT antioxidant efficiency. The effect of the lipid medium (linoleate or oleate type) on the antioxi-dant activity of α-tocopherol (TOH), 1.3 mM, in the presence of 1-OD has been assessed on an example of oxidation of sunflower oil (SO) and lard (L) at 100 ?C. Inspite of their different oxidizability 1-OD caused the same relative decrease in the TOH efficiency during SO and L oxidation.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="86739739"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="86739739"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 86739739; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=86739739]").text(description); $(".js-view-count[data-work-id=86739739]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 86739739; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='86739739']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 86739739, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=86739739]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":86739739,"title":"Phenol antioxidant efficiency in various lipid substrates containing hydroxy compounds","translated_title":"","metadata":{"abstract":"ABSTRACT The oxidation stability of triacylglycerols of sunflower oil (TGSO) at 80 ?C in the presence of 0.1 mM 2, 6-di-tert-butyl-4-methylphenol (BHT) was found to decrease in the presence of 40 mM lipid hydroxy compounds (R\u0026amp;#39;OH), 1-tetradecanol (1-TD), 1-octadecanol (1-OD), and 1-monopalmitoylglycerol (1-MP). Taking into account the significant effect of these compounds on the chain initiation via an acceleration of the hydroperoxide decomposition, the relative protection activity of BHT was found to increase in the presence of R\u0026amp;#39;OH in the sequence: (TGSO) \u0026amp;lt; (TGSO+1-TD) \u0026amp;lt; (TGSO+1-OD) \u0026amp;lt; (TGSO+1-MP). This result was explained with the so-called “micellar effect”: the relatively higher concentration of polar species such as hydroperoxide, peroxyl radicals and BHT within and nearby the micro aggregates formed in the presence of R\u0026amp;#39;OH, leads to an increase of the rate of chain termination compared to that in the bulk lipid. When free radicals are generated in the bulk oil via the decomposition of a special nonpolar initiator, azo-bis-isobutyronitrile, 1-OD and 1-MP do not affect the BHT antioxidant efficiency. The effect of the lipid medium (linoleate or oleate type) on the antioxi-dant activity of α-tocopherol (TOH), 1.3 mM, in the presence of 1-OD has been assessed on an example of oxidation of sunflower oil (SO) and lard (L) at 100 ?C. Inspite of their different oxidizability 1-OD caused the same relative decrease in the TOH efficiency during SO and L oxidation.","publisher":"Wiley-Blackwell","publication_date":{"day":null,"month":null,"year":2002,"errors":{}},"publication_name":"European Journal of Lipid Science and Technology"},"translated_abstract":"ABSTRACT The oxidation stability of triacylglycerols of sunflower oil (TGSO) at 80 ?C in the presence of 0.1 mM 2, 6-di-tert-butyl-4-methylphenol (BHT) was found to decrease in the presence of 40 mM lipid hydroxy compounds (R\u0026amp;#39;OH), 1-tetradecanol (1-TD), 1-octadecanol (1-OD), and 1-monopalmitoylglycerol (1-MP). Taking into account the significant effect of these compounds on the chain initiation via an acceleration of the hydroperoxide decomposition, the relative protection activity of BHT was found to increase in the presence of R\u0026amp;#39;OH in the sequence: (TGSO) \u0026amp;lt; (TGSO+1-TD) \u0026amp;lt; (TGSO+1-OD) \u0026amp;lt; (TGSO+1-MP). This result was explained with the so-called “micellar effect”: the relatively higher concentration of polar species such as hydroperoxide, peroxyl radicals and BHT within and nearby the micro aggregates formed in the presence of R\u0026amp;#39;OH, leads to an increase of the rate of chain termination compared to that in the bulk lipid. When free radicals are generated in the bulk oil via the decomposition of a special nonpolar initiator, azo-bis-isobutyronitrile, 1-OD and 1-MP do not affect the BHT antioxidant efficiency. The effect of the lipid medium (linoleate or oleate type) on the antioxi-dant activity of α-tocopherol (TOH), 1.3 mM, in the presence of 1-OD has been assessed on an example of oxidation of sunflower oil (SO) and lard (L) at 100 ?C. Inspite of their different oxidizability 1-OD caused the same relative decrease in the TOH efficiency during SO and L oxidation.","internal_url":"https://www.academia.edu/86739739/Phenol_antioxidant_efficiency_in_various_lipid_substrates_containing_hydroxy_compounds","translated_internal_url":"","created_at":"2022-09-16T03:28:15.750-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":50894704,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Phenol_antioxidant_efficiency_in_various_lipid_substrates_containing_hydroxy_compounds","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":50894704,"first_name":"Olga","middle_initials":"T","last_name":"Kasaikina","page_name":"OlgaKasaikina","domain_name":"independent","created_at":"2016-07-11T02:51:01.349-07:00","display_name":"Olga T Kasaikina","url":"https://independent.academia.edu/OlgaKasaikina"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":923,"name":"Technology","url":"https://www.academia.edu/Documents/in/Technology"},{"id":103339,"name":"Antioxidant","url":"https://www.academia.edu/Documents/in/Antioxidant"},{"id":219723,"name":"Phenol","url":"https://www.academia.edu/Documents/in/Phenol"},{"id":260118,"name":"CHEMICAL SCIENCES","url":"https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="86739737"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/86739737/Antioxidant_Activity_Evaluation_Assay_Based_on_Peroxide_Radicals_Generation_and_Potentiometric_Measurement"><img alt="Research paper thumbnail of Antioxidant Activity Evaluation Assay Based on Peroxide Radicals Generation and Potentiometric Measurement" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/86739737/Antioxidant_Activity_Evaluation_Assay_Based_on_Peroxide_Radicals_Generation_and_Potentiometric_Measurement">Antioxidant Activity Evaluation Assay Based on Peroxide Radicals Generation and Potentiometric Measurement</a></div><div class="wp-workCard_item"><span>Analytical Letters</span><span>, 2011</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">ABSTRACT A new version of potentiometric evaluation of antioxidant activity in biological liquids...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">ABSTRACT A new version of potentiometric evaluation of antioxidant activity in biological liquids, food, drinks, and so forth, based on the mediator system combined with the free radicals generation has been proposed. A radical initiator, 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH), and K3[Fe(CN)6]/K4[Fe(CN)6] as a mediator system were used. Interactions of the mediator system with radicals, radicals with antioxidants, and erythrocytes have been investigated. The correlation coefficient between the data obtained in the presence and the absence of AAPH equals 0.98. In addition, the possibility to determine a free radical generation rate by using the mediator system has been demonstrated.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="86739737"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="86739737"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 86739737; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=86739737]").text(description); $(".js-view-count[data-work-id=86739737]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 86739737; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='86739737']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 86739737, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=86739737]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":86739737,"title":"Antioxidant Activity Evaluation Assay Based on Peroxide Radicals Generation and Potentiometric Measurement","translated_title":"","metadata":{"abstract":"ABSTRACT A new version of potentiometric evaluation of antioxidant activity in biological liquids, food, drinks, and so forth, based on the mediator system combined with the free radicals generation has been proposed. A radical initiator, 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH), and K3[Fe(CN)6]/K4[Fe(CN)6] as a mediator system were used. Interactions of the mediator system with radicals, radicals with antioxidants, and erythrocytes have been investigated. The correlation coefficient between the data obtained in the presence and the absence of AAPH equals 0.98. In addition, the possibility to determine a free radical generation rate by using the mediator system has been demonstrated.","publisher":"Informa UK Limited","publication_date":{"day":null,"month":null,"year":2011,"errors":{}},"publication_name":"Analytical Letters"},"translated_abstract":"ABSTRACT A new version of potentiometric evaluation of antioxidant activity in biological liquids, food, drinks, and so forth, based on the mediator system combined with the free radicals generation has been proposed. A radical initiator, 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH), and K3[Fe(CN)6]/K4[Fe(CN)6] as a mediator system were used. Interactions of the mediator system with radicals, radicals with antioxidants, and erythrocytes have been investigated. The correlation coefficient between the data obtained in the presence and the absence of AAPH equals 0.98. In addition, the possibility to determine a free radical generation rate by using the mediator system has been demonstrated.","internal_url":"https://www.academia.edu/86739737/Antioxidant_Activity_Evaluation_Assay_Based_on_Peroxide_Radicals_Generation_and_Potentiometric_Measurement","translated_internal_url":"","created_at":"2022-09-16T03:28:13.472-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":50894704,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Antioxidant_Activity_Evaluation_Assay_Based_on_Peroxide_Radicals_Generation_and_Potentiometric_Measurement","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":50894704,"first_name":"Olga","middle_initials":"T","last_name":"Kasaikina","page_name":"OlgaKasaikina","domain_name":"independent","created_at":"2016-07-11T02:51:01.349-07:00","display_name":"Olga T Kasaikina","url":"https://independent.academia.edu/OlgaKasaikina"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":524,"name":"Analytical Chemistry","url":"https://www.academia.edu/Documents/in/Analytical_Chemistry"},{"id":103339,"name":"Antioxidant","url":"https://www.academia.edu/Documents/in/Antioxidant"},{"id":132569,"name":"Analytical","url":"https://www.academia.edu/Documents/in/Analytical"},{"id":274826,"name":"Hydrogen Peroxide","url":"https://www.academia.edu/Documents/in/Hydrogen_Peroxide"},{"id":1821885,"name":"Peroxide","url":"https://www.academia.edu/Documents/in/Peroxide"}],"urls":[{"id":23895884,"url":"http://www.tandfonline.com/doi/pdf/10.1080/00032719.2010.512687"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="86739696"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/86739696/Study_on_the_Kinetics_of_Formation_and_Structure_of_Mixed_Micelles_Formed_by_Surfactants_Antioxidants_and_Lipid_Hydroperoxides"><img alt="Research paper thumbnail of Study on the Kinetics of Formation and Structure of Mixed Micelles Formed by Surfactants, Antioxidants and Lipid Hydroperoxides" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/86739696/Study_on_the_Kinetics_of_Formation_and_Structure_of_Mixed_Micelles_Formed_by_Surfactants_Antioxidants_and_Lipid_Hydroperoxides">Study on the Kinetics of Formation and Structure of Mixed Micelles Formed by Surfactants, Antioxidants and Lipid Hydroperoxides</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="86739696"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="86739696"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 86739696; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=86739696]").text(description); $(".js-view-count[data-work-id=86739696]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 86739696; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='86739696']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 86739696, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=86739696]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":86739696,"title":"Study on the Kinetics of Formation and Structure of Mixed Micelles Formed by Surfactants, Antioxidants and Lipid Hydroperoxides","translated_title":"","metadata":{},"translated_abstract":null,"internal_url":"https://www.academia.edu/86739696/Study_on_the_Kinetics_of_Formation_and_Structure_of_Mixed_Micelles_Formed_by_Surfactants_Antioxidants_and_Lipid_Hydroperoxides","translated_internal_url":"","created_at":"2022-09-16T03:26:40.181-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":50894704,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Study_on_the_Kinetics_of_Formation_and_Structure_of_Mixed_Micelles_Formed_by_Surfactants_Antioxidants_and_Lipid_Hydroperoxides","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":50894704,"first_name":"Olga","middle_initials":"T","last_name":"Kasaikina","page_name":"OlgaKasaikina","domain_name":"independent","created_at":"2016-07-11T02:51:01.349-07:00","display_name":"Olga T Kasaikina","url":"https://independent.academia.edu/OlgaKasaikina"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="83292197"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/83292197/Bio_Antioxidants_A_Chemical_Base_of_Their_Antioxidant_Activity_and_Beneficial_Effect_on_Human_Health"><img alt="Research paper thumbnail of Bio-Antioxidants – A Chemical Base of Their Antioxidant Activity and Beneficial Effect on Human Health" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/83292197/Bio_Antioxidants_A_Chemical_Base_of_Their_Antioxidant_Activity_and_Beneficial_Effect_on_Human_Health">Bio-Antioxidants – A Chemical Base of Their Antioxidant Activity and Beneficial Effect on Human Health</a></div><div class="wp-workCard_item"><span>Current Medicinal Chemistry</span><span>, 2013</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The paradox of aerobic life is that higher eukaryotic organisms cannot exist without oxygen, yet ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The paradox of aerobic life is that higher eukaryotic organisms cannot exist without oxygen, yet oxygen is inherently dangerous to their existence. Autoxidation of organic substances frequently occurs via free radical mechanism which generates different active radicals and peroxides OH(•), O2 (•-), LO2 (•), HOOH, LOOH, so called reactive oxygen species (ROS), which appear to be responsible for oxygen toxicity. To survive in such an unfriendly oxygen environment, living organisms generate - or obtain from food - a variety of water- and lipid-soluble antioxidant compounds. Biologically active compounds with antioxidant potential, i.e. bio-antioxidants (natural and their synthetic analogues) have a wide range of applications. They are important drugs, antibiotics, agrochemical substitutes, and food preservatives. Many of the drugs today are synthetic modifications of naturally obtained substances. This review presents information about the chemical base of antioxidant activities and beneficial effects on human health of known and new bio-antioxidants. There is abundant literature on the phenolic antioxidants and tocopherols in particular. In this review the following bio-antioxidants are considered: A) Carotenoids, B) Cathecholamines, C) Phospholipids, D) Chalcones, E) Coumarins, F) Phenolic acids, G) Flavonoids, H) Lignans, and I) Tannins.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="83292197"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="83292197"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 83292197; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=83292197]").text(description); $(".js-view-count[data-work-id=83292197]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 83292197; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='83292197']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 83292197, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=83292197]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":83292197,"title":"Bio-Antioxidants – A Chemical Base of Their Antioxidant Activity and Beneficial Effect on Human Health","translated_title":"","metadata":{"abstract":"The paradox of aerobic life is that higher eukaryotic organisms cannot exist without oxygen, yet oxygen is inherently dangerous to their existence. Autoxidation of organic substances frequently occurs via free radical mechanism which generates different active radicals and peroxides OH(•), O2 (•-), LO2 (•), HOOH, LOOH, so called reactive oxygen species (ROS), which appear to be responsible for oxygen toxicity. To survive in such an unfriendly oxygen environment, living organisms generate - or obtain from food - a variety of water- and lipid-soluble antioxidant compounds. Biologically active compounds with antioxidant potential, i.e. bio-antioxidants (natural and their synthetic analogues) have a wide range of applications. They are important drugs, antibiotics, agrochemical substitutes, and food preservatives. Many of the drugs today are synthetic modifications of naturally obtained substances. This review presents information about the chemical base of antioxidant activities and beneficial effects on human health of known and new bio-antioxidants. There is abundant literature on the phenolic antioxidants and tocopherols in particular. In this review the following bio-antioxidants are considered: A) Carotenoids, B) Cathecholamines, C) Phospholipids, D) Chalcones, E) Coumarins, F) Phenolic acids, G) Flavonoids, H) Lignans, and I) Tannins.","publisher":"Bentham Science Publishers Ltd.","publication_date":{"day":null,"month":null,"year":2013,"errors":{}},"publication_name":"Current Medicinal Chemistry"},"translated_abstract":"The paradox of aerobic life is that higher eukaryotic organisms cannot exist without oxygen, yet oxygen is inherently dangerous to their existence. Autoxidation of organic substances frequently occurs via free radical mechanism which generates different active radicals and peroxides OH(•), O2 (•-), LO2 (•), HOOH, LOOH, so called reactive oxygen species (ROS), which appear to be responsible for oxygen toxicity. To survive in such an unfriendly oxygen environment, living organisms generate - or obtain from food - a variety of water- and lipid-soluble antioxidant compounds. Biologically active compounds with antioxidant potential, i.e. bio-antioxidants (natural and their synthetic analogues) have a wide range of applications. They are important drugs, antibiotics, agrochemical substitutes, and food preservatives. Many of the drugs today are synthetic modifications of naturally obtained substances. This review presents information about the chemical base of antioxidant activities and beneficial effects on human health of known and new bio-antioxidants. There is abundant literature on the phenolic antioxidants and tocopherols in particular. In this review the following bio-antioxidants are considered: A) Carotenoids, B) Cathecholamines, C) Phospholipids, D) Chalcones, E) Coumarins, F) Phenolic acids, G) Flavonoids, H) Lignans, and I) Tannins.","internal_url":"https://www.academia.edu/83292197/Bio_Antioxidants_A_Chemical_Base_of_Their_Antioxidant_Activity_and_Beneficial_Effect_on_Human_Health","translated_internal_url":"","created_at":"2022-07-17T06:57:17.850-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":50894704,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Bio_Antioxidants_A_Chemical_Base_of_Their_Antioxidant_Activity_and_Beneficial_Effect_on_Human_Health","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":50894704,"first_name":"Olga","middle_initials":"T","last_name":"Kasaikina","page_name":"OlgaKasaikina","domain_name":"independent","created_at":"2016-07-11T02:51:01.349-07:00","display_name":"Olga T Kasaikina","url":"https://independent.academia.edu/OlgaKasaikina"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":8501,"name":"Phospholipids","url":"https://www.academia.edu/Documents/in/Phospholipids"},{"id":14292,"name":"Oxidative Stress","url":"https://www.academia.edu/Documents/in/Oxidative_Stress"},{"id":22052,"name":"Flavonoids","url":"https://www.academia.edu/Documents/in/Flavonoids"},{"id":22053,"name":"Carotenoids","url":"https://www.academia.edu/Documents/in/Carotenoids"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":51711,"name":"Antioxidants","url":"https://www.academia.edu/Documents/in/Antioxidants"},{"id":64568,"name":"Humans","url":"https://www.academia.edu/Documents/in/Humans"},{"id":106894,"name":"Lignans","url":"https://www.academia.edu/Documents/in/Lignans"},{"id":178850,"name":"Chalcones","url":"https://www.academia.edu/Documents/in/Chalcones"},{"id":325790,"name":"Coumarins","url":"https://www.academia.edu/Documents/in/Coumarins"},{"id":347988,"name":"Phenols","url":"https://www.academia.edu/Documents/in/Phenols"},{"id":592625,"name":"Tannins","url":"https://www.academia.edu/Documents/in/Tannins"},{"id":1166957,"name":"Catecholamines","url":"https://www.academia.edu/Documents/in/Catecholamines"},{"id":3789884,"name":"Pharmacology and pharmaceutical sciences","url":"https://www.academia.edu/Documents/in/Pharmacology_and_pharmaceutical_sciences"}],"urls":[{"id":22238013,"url":"http://eurekaselect.com/article/download/112207"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="78468132"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/78468132/Hydrocarbon_and_lipid_oxidation_in_micro_heterogeneous_systems_formed_by_surfactants_or_nanodispersed_Al2O3_SiO2_and_TiO2"><img alt="Research paper thumbnail of Hydrocarbon and lipid oxidation in micro heterogeneous systems formed by surfactants or nanodispersed Al2O3, SiO2 and TiO2" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/78468132/Hydrocarbon_and_lipid_oxidation_in_micro_heterogeneous_systems_formed_by_surfactants_or_nanodispersed_Al2O3_SiO2_and_TiO2">Hydrocarbon and lipid oxidation in micro heterogeneous systems formed by surfactants or nanodispersed Al2O3, SiO2 and TiO2</a></div><div class="wp-workCard_item"><span>Colloids and Surfaces A: Physicochemical and Engineering Aspects</span><span>, 1999</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The effect of surfactants and micro dispersed solid oxides on the kinetics and mechanism of hydro...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The effect of surfactants and micro dispersed solid oxides on the kinetics and mechanism of hydrocarbon (ethylbenzene, limonene, β-carotene) and lipid (sunflower oil triacylglycerols) liquid phase oxidation by molecular oxygen have been studied. Ionic surfactants sodium dodecylsulphate (SDS) and cetyltrimetyl ammonium bromide (CTAB) were found to affect the rate and mechanism of hydroperoxide decay and consequently the rate of the</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="78468132"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="78468132"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 78468132; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=78468132]").text(description); $(".js-view-count[data-work-id=78468132]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 78468132; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='78468132']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 78468132, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=78468132]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":78468132,"title":"Hydrocarbon and lipid oxidation in micro heterogeneous systems formed by surfactants or nanodispersed Al2O3, SiO2 and TiO2","translated_title":"","metadata":{"abstract":"The effect of surfactants and micro dispersed solid oxides on the kinetics and mechanism of hydrocarbon (ethylbenzene, limonene, β-carotene) and lipid (sunflower oil triacylglycerols) liquid phase oxidation by molecular oxygen have been studied. Ionic surfactants sodium dodecylsulphate (SDS) and cetyltrimetyl ammonium bromide (CTAB) were found to affect the rate and mechanism of hydroperoxide decay and consequently the rate of the","publisher":"Elsevier BV","publication_date":{"day":null,"month":null,"year":1999,"errors":{}},"publication_name":"Colloids and Surfaces A: Physicochemical and Engineering Aspects"},"translated_abstract":"The effect of surfactants and micro dispersed solid oxides on the kinetics and mechanism of hydrocarbon (ethylbenzene, limonene, β-carotene) and lipid (sunflower oil triacylglycerols) liquid phase oxidation by molecular oxygen have been studied. Ionic surfactants sodium dodecylsulphate (SDS) and cetyltrimetyl ammonium bromide (CTAB) were found to affect the rate and mechanism of hydroperoxide decay and consequently the rate of the","internal_url":"https://www.academia.edu/78468132/Hydrocarbon_and_lipid_oxidation_in_micro_heterogeneous_systems_formed_by_surfactants_or_nanodispersed_Al2O3_SiO2_and_TiO2","translated_internal_url":"","created_at":"2022-05-04T16:53:02.740-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":50894704,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Hydrocarbon_and_lipid_oxidation_in_micro_heterogeneous_systems_formed_by_surfactants_or_nanodispersed_Al2O3_SiO2_and_TiO2","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":50894704,"first_name":"Olga","middle_initials":"T","last_name":"Kasaikina","page_name":"OlgaKasaikina","domain_name":"independent","created_at":"2016-07-11T02:51:01.349-07:00","display_name":"Olga T Kasaikina","url":"https://independent.academia.edu/OlgaKasaikina"},"attachments":[],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering"},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":4987,"name":"Kinetics","url":"https://www.academia.edu/Documents/in/Kinetics"},{"id":44022,"name":"Free Radical","url":"https://www.academia.edu/Documents/in/Free_Radical"},{"id":118582,"name":"Physical sciences","url":"https://www.academia.edu/Documents/in/Physical_sciences"},{"id":225993,"name":"Lipid Oxidation","url":"https://www.academia.edu/Documents/in/Lipid_Oxidation"},{"id":260118,"name":"CHEMICAL SCIENCES","url":"https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES"},{"id":454611,"name":"Heterogeneous Systems","url":"https://www.academia.edu/Documents/in/Heterogeneous_Systems"},{"id":564348,"name":"Anionic Surfactant","url":"https://www.academia.edu/Documents/in/Anionic_Surfactant"},{"id":870899,"name":"Sunflower Oil","url":"https://www.academia.edu/Documents/in/Sunflower_Oil"},{"id":897823,"name":"Elsevier","url":"https://www.academia.edu/Documents/in/Elsevier"},{"id":3123274,"name":"Triacylglycerol","url":"https://www.academia.edu/Documents/in/Triacylglycerol"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="71367089"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/71367089/Professor_Evgeny_T_Denisov"><img alt="Research paper thumbnail of Professor Evgeny T. Denisov" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/71367089/Professor_Evgeny_T_Denisov">Professor Evgeny T. Denisov</a></div><div class="wp-workCard_item"><span>Polymer Degradation and Stability</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="71367089"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="71367089"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 71367089; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=71367089]").text(description); $(".js-view-count[data-work-id=71367089]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 71367089; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='71367089']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 71367089, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=71367089]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":71367089,"title":"Professor Evgeny T. Denisov","translated_title":"","metadata":{"publisher":"Elsevier BV","publication_name":"Polymer Degradation and Stability"},"translated_abstract":null,"internal_url":"https://www.academia.edu/71367089/Professor_Evgeny_T_Denisov","translated_internal_url":"","created_at":"2022-02-13T10:57:51.722-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":50894704,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Professor_Evgeny_T_Denisov","translated_slug":"","page_count":null,"language":"sk","content_type":"Work","owner":{"id":50894704,"first_name":"Olga","middle_initials":"T","last_name":"Kasaikina","page_name":"OlgaKasaikina","domain_name":"independent","created_at":"2016-07-11T02:51:01.349-07:00","display_name":"Olga T Kasaikina","url":"https://independent.academia.edu/OlgaKasaikina"},"attachments":[],"research_interests":[{"id":56,"name":"Materials Engineering","url":"https://www.academia.edu/Documents/in/Materials_Engineering"},{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering"},{"id":35816,"name":"POlymer degradation and stability","url":"https://www.academia.edu/Documents/in/POlymer_degradation_and_stability"}],"urls":[{"id":17619631,"url":"https://api.elsevier.com/content/article/PII:S0141391018300958?httpAccept=text/xml"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="71367088"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/71367088/Unusual_antioxidant_effects_in_multiphase_and_complex_systems"><img alt="Research paper thumbnail of Unusual antioxidant effects in multiphase and complex systems" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/71367088/Unusual_antioxidant_effects_in_multiphase_and_complex_systems">Unusual antioxidant effects in multiphase and complex systems</a></div><div class="wp-workCard_item"><span>European Journal of Lipid Science and Technology</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">In recent years, a number of studies have produced evidence that the multiphase and boundary effe...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">In recent years, a number of studies have produced evidence that the multiphase and boundary effects in the systems containing surfactants, have to be taken into account for the development of innovative antioxidant technologies of lipid containing products. This report presents some unusual antioxidant effects, which occur only in multiphase complex systems due to the influence of surfactants (S). Hydroperoxides (LOOH), the primary oxidation products, form mixed micelles with surfactants (S) {nLOOHmS}. In the case of cationic surfactants (S+), an accelerated hydroperoxide decomposition resulted in free radical generation occurs. Moderate magnetic field affects the free radical escape from mixed micelles {nLOOHmS+} into bulk solution; it can result in inhibiting of lipid oxidation in micellar system. Nonionic S can inhibit the catalyzed lipid oxidation by solubilization of the hydrophilic catalyst and spatial separation of the catalyst and substrate. Anionic surfactants alkylsulfates and alkylphosphates are effective antioxidants for alkylaromatic hydrocarbons due to the catalytic heterolytic decomposition of hydroperoxides into carbonyl compound and phenol which scavenges peroxyl radicals.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="71367088"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="71367088"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 71367088; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=71367088]").text(description); $(".js-view-count[data-work-id=71367088]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 71367088; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='71367088']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 71367088, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=71367088]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":71367088,"title":"Unusual antioxidant effects in multiphase and complex systems","translated_title":"","metadata":{"abstract":"In recent years, a number of studies have produced evidence that the multiphase and boundary effects in the systems containing surfactants, have to be taken into account for the development of innovative antioxidant technologies of lipid containing products. 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It was shown that the peroxide compounds actively participated in the processes of levorin and mycoheptin inactivation as intermediate products of their transformation. Addition of the peroxides increased the rate of the antibiotic degradation even if there was no oxygen and subsequently decreased the periods of their storage. Conditions for the use of the iodometric method for determination of the peroxides in the poyenic compounds are discussed.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="71367087"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="71367087"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 71367087; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=71367087]").text(description); $(".js-view-count[data-work-id=71367087]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 71367087; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='71367087']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 71367087, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=71367087]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":71367087,"title":"[Formation of peroxide compounds and their role in the inactivation of polyene antibiotics levorin and mycoheptin]","translated_title":"","metadata":{"abstract":"The kinetics of peroxide formation in the process of levorin and mycoheptin oxidation at a temperature of 57 degrees C was studied. 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Conditions for the use of the iodometric method for determination of the peroxides in the poyenic compounds are discussed.","internal_url":"https://www.academia.edu/71367087/_Formation_of_peroxide_compounds_and_their_role_in_the_inactivation_of_polyene_antibiotics_levorin_and_mycoheptin_","translated_internal_url":"","created_at":"2022-02-13T10:57:51.392-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":50894704,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"_Formation_of_peroxide_compounds_and_their_role_in_the_inactivation_of_polyene_antibiotics_levorin_and_mycoheptin_","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":50894704,"first_name":"Olga","middle_initials":"T","last_name":"Kasaikina","page_name":"OlgaKasaikina","domain_name":"independent","created_at":"2016-07-11T02:51:01.349-07:00","display_name":"Olga T Kasaikina","url":"https://independent.academia.edu/OlgaKasaikina"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":4987,"name":"Kinetics","url":"https://www.academia.edu/Documents/in/Kinetics"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":413195,"name":"Time Factors","url":"https://www.academia.edu/Documents/in/Time_Factors"},{"id":444844,"name":"Spectrum analysis","url":"https://www.academia.edu/Documents/in/Spectrum_analysis"},{"id":552209,"name":"Antifungal Agents","url":"https://www.academia.edu/Documents/in/Antifungal_Agents"},{"id":1135814,"name":"Drug Stability","url":"https://www.academia.edu/Documents/in/Drug_Stability"},{"id":3065856,"name":"drug storage","url":"https://www.academia.edu/Documents/in/drug_storage"},{"id":3094724,"name":"Peroxides","url":"https://www.academia.edu/Documents/in/Peroxides"},{"id":3412330,"name":"Chemical Phenomena","url":"https://www.academia.edu/Documents/in/Chemical_Phenomena"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="71367086"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/71367086/Complex_Estimation_of_the_Effect_of_Some_Hydroxycompounds_on_the_Noninhibited_Oxidation_of_Lipids_Effect_of_Fatty_Alcohols"><img alt="Research paper thumbnail of Complex Estimation of the Effect of Some Hydroxycompounds on the Noninhibited Oxidation of Lipids. Effect of Fatty Alcohols" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/71367086/Complex_Estimation_of_the_Effect_of_Some_Hydroxycompounds_on_the_Noninhibited_Oxidation_of_Lipids_Effect_of_Fatty_Alcohols">Complex Estimation of the Effect of Some Hydroxycompounds on the Noninhibited Oxidation of Lipids. Effect of Fatty Alcohols</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="71367086"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="71367086"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 71367086; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=71367086]").text(description); $(".js-view-count[data-work-id=71367086]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 71367086; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='71367086']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 71367086, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=71367086]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":71367086,"title":"Complex Estimation of the Effect of Some Hydroxycompounds on the Noninhibited Oxidation of Lipids. Effect of Fatty Alcohols","translated_title":"","metadata":{},"translated_abstract":null,"internal_url":"https://www.academia.edu/71367086/Complex_Estimation_of_the_Effect_of_Some_Hydroxycompounds_on_the_Noninhibited_Oxidation_of_Lipids_Effect_of_Fatty_Alcohols","translated_internal_url":"","created_at":"2022-02-13T10:57:51.312-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":50894704,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Complex_Estimation_of_the_Effect_of_Some_Hydroxycompounds_on_the_Noninhibited_Oxidation_of_Lipids_Effect_of_Fatty_Alcohols","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":50894704,"first_name":"Olga","middle_initials":"T","last_name":"Kasaikina","page_name":"OlgaKasaikina","domain_name":"independent","created_at":"2016-07-11T02:51:01.349-07:00","display_name":"Olga T Kasaikina","url":"https://independent.academia.edu/OlgaKasaikina"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="71367085"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/71367085/Temperature_effect_on_the_rate_of_formation_of_free_radicals_in_CTAB_catalyzed_decomposition_of_hydroperoxides"><img alt="Research paper thumbnail of Temperature effect on the rate of formation of free radicals in CTAB-catalyzed decomposition of hydroperoxides" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/71367085/Temperature_effect_on_the_rate_of_formation_of_free_radicals_in_CTAB_catalyzed_decomposition_of_hydroperoxides">Temperature effect on the rate of formation of free radicals in CTAB-catalyzed decomposition of hydroperoxides</a></div><div class="wp-workCard_item"><span>Russian Chemical Bulletin</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The temperature effect on the rate of the decomposition of hydroperoxides and the rate of the for...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The temperature effect on the rate of the decomposition of hydroperoxides and the rate of the formation of free radicals in the oxidation of ethylbenzene with molecular oxygen in the presence of -phenylethyl hydroperoxide—cetyltrimethylammonium bromide (CTAB) as a catalytic system for free radical generation was studied by kinetic methods (from the oxygen consumption and hydroperoxide decomposition rates) and the inhibition method involving different acceptors of free radicals.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="71367085"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="71367085"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 71367085; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="71367084"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/71367084/Micellar_catalysis_in_the_oxidation_of_lipids"><img alt="Research paper thumbnail of Micellar catalysis in the oxidation of lipids" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/71367084/Micellar_catalysis_in_the_oxidation_of_lipids">Micellar catalysis in the oxidation of lipids</a></div><div class="wp-workCard_item"><span>Moscow University Chemistry Bulletin</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The features of the catalytic effects of surfactants (S) in the oxidation of hydrocarbons and lip...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The features of the catalytic effects of surfactants (S) in the oxidation of hydrocarbons and lipids are considered. It is shown that the primary amphiphilic products of the oxidation of hydroperoxides (ROOH) and lipids and the known cationic surfactants form mixed micelles {nS-mROOH} in which the accelerated decomposition of ROOH occurs and other polar components, such as metal-containing compounds, inhibitors, etc., can be concentrated, thus producing a large effect on the oxidation rate and mechanism.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="71367084"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="71367084"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 71367084; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=71367084]").text(description); $(".js-view-count[data-work-id=71367084]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 71367084; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='71367084']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 71367084, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=71367084]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":71367084,"title":"Micellar catalysis in the oxidation of lipids","translated_title":"","metadata":{"abstract":"The features of the catalytic effects of surfactants (S) in the oxidation of hydrocarbons and lipids are considered. 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It is shown that the primary amphiphilic products of the oxidation of hydroperoxides (ROOH) and lipids and the known cationic surfactants form mixed micelles {nS-mROOH} in which the accelerated decomposition of ROOH occurs and other polar components, such as metal-containing compounds, inhibitors, etc., can be concentrated, thus producing a large effect on the oxidation rate and mechanism.","internal_url":"https://www.academia.edu/71367084/Micellar_catalysis_in_the_oxidation_of_lipids","translated_internal_url":"","created_at":"2022-02-13T10:57:51.140-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":50894704,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Micellar_catalysis_in_the_oxidation_of_lipids","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":50894704,"first_name":"Olga","middle_initials":"T","last_name":"Kasaikina","page_name":"OlgaKasaikina","domain_name":"independent","created_at":"2016-07-11T02:51:01.349-07:00","display_name":"Olga T Kasaikina","url":"https://independent.academia.edu/OlgaKasaikina"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="71367083"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/71367083/Chain_transfer_by_the_initiator_radical_in_the_oxidation_of_carotene_with_additions_of_N_phenyl_naphthylamine"><img alt="Research paper thumbnail of Chain transfer by the initiator radical in the oxidation of ?-carotene with additions of N-phenyl-?-naphthylamine" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/71367083/Chain_transfer_by_the_initiator_radical_in_the_oxidation_of_carotene_with_additions_of_N_phenyl_naphthylamine">Chain transfer by the initiator radical in the oxidation of ?-carotene with additions of N-phenyl-?-naphthylamine</a></div><div class="wp-workCard_item"><span>Bulletin of the Academy of Sciences of the USSR Division of Chemical Science</span><span>, 1975</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">1. The influence of reactions of chain transfer by the inhibitor radical on the structure of the ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">1. The influence of reactions of chain transfer by the inhibitor radical on the structure of the stoichiometric coefficient and the effective inhibition constant (k7,eff) was considered. 2. The relative inhibition constant (k7/k2) was determined for neozone-D, in β-carotene.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="71367083"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="71367083"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 71367083; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=71367083]").text(description); $(".js-view-count[data-work-id=71367083]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 71367083; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='71367083']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 71367083, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=71367083]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":71367083,"title":"Chain transfer by the initiator radical in the oxidation of ?-carotene with additions of N-phenyl-?-naphthylamine","translated_title":"","metadata":{"abstract":"1. The influence of reactions of chain transfer by the inhibitor radical on the structure of the stoichiometric coefficient and the effective inhibition constant (k7,eff) was considered. 2. The relative inhibition constant (k7/k2) was determined for neozone-D, in β-carotene.","publisher":"Springer Nature","publication_date":{"day":null,"month":null,"year":1975,"errors":{}},"publication_name":"Bulletin of the Academy of Sciences of the USSR Division of Chemical Science"},"translated_abstract":"1. The influence of reactions of chain transfer by the inhibitor radical on the structure of the stoichiometric coefficient and the effective inhibition constant (k7,eff) was considered. 2. The relative inhibition constant (k7/k2) was determined for neozone-D, in β-carotene.","internal_url":"https://www.academia.edu/71367083/Chain_transfer_by_the_initiator_radical_in_the_oxidation_of_carotene_with_additions_of_N_phenyl_naphthylamine","translated_internal_url":"","created_at":"2022-02-13T10:57:51.047-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":50894704,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Chain_transfer_by_the_initiator_radical_in_the_oxidation_of_carotene_with_additions_of_N_phenyl_naphthylamine","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":50894704,"first_name":"Olga","middle_initials":"T","last_name":"Kasaikina","page_name":"OlgaKasaikina","domain_name":"independent","created_at":"2016-07-11T02:51:01.349-07:00","display_name":"Olga T Kasaikina","url":"https://independent.academia.edu/OlgaKasaikina"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":260118,"name":"CHEMICAL SCIENCES","url":"https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="71367082"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/71367082/Features_of_the_action_of_the_inhibitors_of_free_radical_reactions_in_the_oxidation_of_lipids"><img alt="Research paper thumbnail of Features of the action of the inhibitors of free-radical reactions in the oxidation of lipids" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/71367082/Features_of_the_action_of_the_inhibitors_of_free_radical_reactions_in_the_oxidation_of_lipids">Features of the action of the inhibitors of free-radical reactions in the oxidation of lipids</a></div><div class="wp-workCard_item"><span>Bulletin of the Academy of Sciences of the USSR Division of Chemical Science</span><span>, 1983</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">ABSTRACT 1. The oxidation of isolated polyunsaturated lipids at elevated temperatures takes place...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">ABSTRACT 1. The oxidation of isolated polyunsaturated lipids at elevated temperatures takes place by a free-radical mechanism with a short oxidation chain. 2. The lipids contain active components which secure high rates of initiation of the free radicals. 3. By reducing the oxygen absorption rate to a small degree, the inhibitors of freeradical reactions can selectively protect the individual components of the lipids against oxidative degradation.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="71367082"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="71367082"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 71367082; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=71367082]").text(description); $(".js-view-count[data-work-id=71367082]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 71367082; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='71367082']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 71367082, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=71367082]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":71367082,"title":"Features of the action of the inhibitors of free-radical reactions in the oxidation of lipids","translated_title":"","metadata":{"abstract":"ABSTRACT 1. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="86739751"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/86739751/Reactions_of_N_N_diphenyl_p_quinonediimine_with_hydroquinone_tocopherol_and_other_antioxidants"><img alt="Research paper thumbnail of Reactions of N,N?-diphenyl-p-quinonediimine with hydroquinone, ?-tocopherol, and other antioxidants" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/86739751/Reactions_of_N_N_diphenyl_p_quinonediimine_with_hydroquinone_tocopherol_and_other_antioxidants">Reactions of N,N?-diphenyl-p-quinonediimine with hydroquinone, ?-tocopherol, and other antioxidants</a></div><div class="wp-workCard_item"><span>Bulletin of the Russian Academy of Sciences Division of Chemical Science</span><span>, 1992</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Phenols (hydroquinone and a-tocopherol) and heterocyclic aminophenols (2,2,4-trimethyl-6-ethoxy-1...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Phenols (hydroquinone and a-tocopherol) and heterocyclic aminophenols (2,2,4-trimethyl-6-ethoxy-1,2-dihyroquinoline) reduce N,N&#x27;-diphenyl-p-quinonediimine (A) to the diamine. With difunctional hydrogen atom donors, the reaction rate is proportional to the concentrations of the reactants. The effective rate constants have been determined over a range of temperatures. 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With difunctional hydrogen atom donors, the reaction rate is proportional to the concentrations of the reactants. The effective rate constants have been determined over a range of temperatures. In the reaction of A with a-tocopherol, plots of rate versus initial concentrations are nonlinear, 2,6-Di-tert-butyl-4-methylphenol and 2,2,4-trimethyl-6-ethoxy-1,2-dihyroquinoline do not react with A under the same conditions.","publisher":"Springer Nature","publication_date":{"day":null,"month":null,"year":1992,"errors":{}},"publication_name":"Bulletin of the Russian Academy of Sciences Division of Chemical Science"},"translated_abstract":"Phenols (hydroquinone and a-tocopherol) and heterocyclic aminophenols (2,2,4-trimethyl-6-ethoxy-1,2-dihyroquinoline) reduce N,N\u0026#x27;-diphenyl-p-quinonediimine (A) to the diamine. With difunctional hydrogen atom donors, the reaction rate is proportional to the concentrations of the reactants. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="86739739"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/86739739/Phenol_antioxidant_efficiency_in_various_lipid_substrates_containing_hydroxy_compounds"><img alt="Research paper thumbnail of Phenol antioxidant efficiency in various lipid substrates containing hydroxy compounds" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/86739739/Phenol_antioxidant_efficiency_in_various_lipid_substrates_containing_hydroxy_compounds">Phenol antioxidant efficiency in various lipid substrates containing hydroxy compounds</a></div><div class="wp-workCard_item"><span>European Journal of Lipid Science and Technology</span><span>, 2002</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">ABSTRACT The oxidation stability of triacylglycerols of sunflower oil (TGSO) at 80 ?C in the pres...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">ABSTRACT The oxidation stability of triacylglycerols of sunflower oil (TGSO) at 80 ?C in the presence of 0.1 mM 2, 6-di-tert-butyl-4-methylphenol (BHT) was found to decrease in the presence of 40 mM lipid hydroxy compounds (R&amp;#39;OH), 1-tetradecanol (1-TD), 1-octadecanol (1-OD), and 1-monopalmitoylglycerol (1-MP). Taking into account the significant effect of these compounds on the chain initiation via an acceleration of the hydroperoxide decomposition, the relative protection activity of BHT was found to increase in the presence of R&amp;#39;OH in the sequence: (TGSO) &amp;lt; (TGSO+1-TD) &amp;lt; (TGSO+1-OD) &amp;lt; (TGSO+1-MP). This result was explained with the so-called “micellar effect”: the relatively higher concentration of polar species such as hydroperoxide, peroxyl radicals and BHT within and nearby the micro aggregates formed in the presence of R&amp;#39;OH, leads to an increase of the rate of chain termination compared to that in the bulk lipid. When free radicals are generated in the bulk oil via the decomposition of a special nonpolar initiator, azo-bis-isobutyronitrile, 1-OD and 1-MP do not affect the BHT antioxidant efficiency. The effect of the lipid medium (linoleate or oleate type) on the antioxi-dant activity of α-tocopherol (TOH), 1.3 mM, in the presence of 1-OD has been assessed on an example of oxidation of sunflower oil (SO) and lard (L) at 100 ?C. Inspite of their different oxidizability 1-OD caused the same relative decrease in the TOH efficiency during SO and L oxidation.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="86739739"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="86739739"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 86739739; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=86739739]").text(description); $(".js-view-count[data-work-id=86739739]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 86739739; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='86739739']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 86739739, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=86739739]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":86739739,"title":"Phenol antioxidant efficiency in various lipid substrates containing hydroxy compounds","translated_title":"","metadata":{"abstract":"ABSTRACT The oxidation stability of triacylglycerols of sunflower oil (TGSO) at 80 ?C in the presence of 0.1 mM 2, 6-di-tert-butyl-4-methylphenol (BHT) was found to decrease in the presence of 40 mM lipid hydroxy compounds (R\u0026amp;#39;OH), 1-tetradecanol (1-TD), 1-octadecanol (1-OD), and 1-monopalmitoylglycerol (1-MP). Taking into account the significant effect of these compounds on the chain initiation via an acceleration of the hydroperoxide decomposition, the relative protection activity of BHT was found to increase in the presence of R\u0026amp;#39;OH in the sequence: (TGSO) \u0026amp;lt; (TGSO+1-TD) \u0026amp;lt; (TGSO+1-OD) \u0026amp;lt; (TGSO+1-MP). This result was explained with the so-called “micellar effect”: the relatively higher concentration of polar species such as hydroperoxide, peroxyl radicals and BHT within and nearby the micro aggregates formed in the presence of R\u0026amp;#39;OH, leads to an increase of the rate of chain termination compared to that in the bulk lipid. When free radicals are generated in the bulk oil via the decomposition of a special nonpolar initiator, azo-bis-isobutyronitrile, 1-OD and 1-MP do not affect the BHT antioxidant efficiency. The effect of the lipid medium (linoleate or oleate type) on the antioxi-dant activity of α-tocopherol (TOH), 1.3 mM, in the presence of 1-OD has been assessed on an example of oxidation of sunflower oil (SO) and lard (L) at 100 ?C. Inspite of their different oxidizability 1-OD caused the same relative decrease in the TOH efficiency during SO and L oxidation.","publisher":"Wiley-Blackwell","publication_date":{"day":null,"month":null,"year":2002,"errors":{}},"publication_name":"European Journal of Lipid Science and Technology"},"translated_abstract":"ABSTRACT The oxidation stability of triacylglycerols of sunflower oil (TGSO) at 80 ?C in the presence of 0.1 mM 2, 6-di-tert-butyl-4-methylphenol (BHT) was found to decrease in the presence of 40 mM lipid hydroxy compounds (R\u0026amp;#39;OH), 1-tetradecanol (1-TD), 1-octadecanol (1-OD), and 1-monopalmitoylglycerol (1-MP). Taking into account the significant effect of these compounds on the chain initiation via an acceleration of the hydroperoxide decomposition, the relative protection activity of BHT was found to increase in the presence of R\u0026amp;#39;OH in the sequence: (TGSO) \u0026amp;lt; (TGSO+1-TD) \u0026amp;lt; (TGSO+1-OD) \u0026amp;lt; (TGSO+1-MP). This result was explained with the so-called “micellar effect”: the relatively higher concentration of polar species such as hydroperoxide, peroxyl radicals and BHT within and nearby the micro aggregates formed in the presence of R\u0026amp;#39;OH, leads to an increase of the rate of chain termination compared to that in the bulk lipid. When free radicals are generated in the bulk oil via the decomposition of a special nonpolar initiator, azo-bis-isobutyronitrile, 1-OD and 1-MP do not affect the BHT antioxidant efficiency. The effect of the lipid medium (linoleate or oleate type) on the antioxi-dant activity of α-tocopherol (TOH), 1.3 mM, in the presence of 1-OD has been assessed on an example of oxidation of sunflower oil (SO) and lard (L) at 100 ?C. Inspite of their different oxidizability 1-OD caused the same relative decrease in the TOH efficiency during SO and L oxidation.","internal_url":"https://www.academia.edu/86739739/Phenol_antioxidant_efficiency_in_various_lipid_substrates_containing_hydroxy_compounds","translated_internal_url":"","created_at":"2022-09-16T03:28:15.750-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":50894704,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Phenol_antioxidant_efficiency_in_various_lipid_substrates_containing_hydroxy_compounds","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":50894704,"first_name":"Olga","middle_initials":"T","last_name":"Kasaikina","page_name":"OlgaKasaikina","domain_name":"independent","created_at":"2016-07-11T02:51:01.349-07:00","display_name":"Olga T Kasaikina","url":"https://independent.academia.edu/OlgaKasaikina"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":923,"name":"Technology","url":"https://www.academia.edu/Documents/in/Technology"},{"id":103339,"name":"Antioxidant","url":"https://www.academia.edu/Documents/in/Antioxidant"},{"id":219723,"name":"Phenol","url":"https://www.academia.edu/Documents/in/Phenol"},{"id":260118,"name":"CHEMICAL SCIENCES","url":"https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="86739737"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/86739737/Antioxidant_Activity_Evaluation_Assay_Based_on_Peroxide_Radicals_Generation_and_Potentiometric_Measurement"><img alt="Research paper thumbnail of Antioxidant Activity Evaluation Assay Based on Peroxide Radicals Generation and Potentiometric Measurement" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/86739737/Antioxidant_Activity_Evaluation_Assay_Based_on_Peroxide_Radicals_Generation_and_Potentiometric_Measurement">Antioxidant Activity Evaluation Assay Based on Peroxide Radicals Generation and Potentiometric Measurement</a></div><div class="wp-workCard_item"><span>Analytical Letters</span><span>, 2011</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">ABSTRACT A new version of potentiometric evaluation of antioxidant activity in biological liquids...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">ABSTRACT A new version of potentiometric evaluation of antioxidant activity in biological liquids, food, drinks, and so forth, based on the mediator system combined with the free radicals generation has been proposed. A radical initiator, 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH), and K3[Fe(CN)6]/K4[Fe(CN)6] as a mediator system were used. Interactions of the mediator system with radicals, radicals with antioxidants, and erythrocytes have been investigated. The correlation coefficient between the data obtained in the presence and the absence of AAPH equals 0.98. In addition, the possibility to determine a free radical generation rate by using the mediator system has been demonstrated.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="86739737"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="86739737"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 86739737; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=86739737]").text(description); $(".js-view-count[data-work-id=86739737]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 86739737; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='86739737']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 86739737, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=86739737]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":86739737,"title":"Antioxidant Activity Evaluation Assay Based on Peroxide Radicals Generation and Potentiometric Measurement","translated_title":"","metadata":{"abstract":"ABSTRACT A new version of potentiometric evaluation of antioxidant activity in biological liquids, food, drinks, and so forth, based on the mediator system combined with the free radicals generation has been proposed. A radical initiator, 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH), and K3[Fe(CN)6]/K4[Fe(CN)6] as a mediator system were used. Interactions of the mediator system with radicals, radicals with antioxidants, and erythrocytes have been investigated. The correlation coefficient between the data obtained in the presence and the absence of AAPH equals 0.98. In addition, the possibility to determine a free radical generation rate by using the mediator system has been demonstrated.","publisher":"Informa UK Limited","publication_date":{"day":null,"month":null,"year":2011,"errors":{}},"publication_name":"Analytical Letters"},"translated_abstract":"ABSTRACT A new version of potentiometric evaluation of antioxidant activity in biological liquids, food, drinks, and so forth, based on the mediator system combined with the free radicals generation has been proposed. A radical initiator, 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH), and K3[Fe(CN)6]/K4[Fe(CN)6] as a mediator system were used. Interactions of the mediator system with radicals, radicals with antioxidants, and erythrocytes have been investigated. The correlation coefficient between the data obtained in the presence and the absence of AAPH equals 0.98. In addition, the possibility to determine a free radical generation rate by using the mediator system has been demonstrated.","internal_url":"https://www.academia.edu/86739737/Antioxidant_Activity_Evaluation_Assay_Based_on_Peroxide_Radicals_Generation_and_Potentiometric_Measurement","translated_internal_url":"","created_at":"2022-09-16T03:28:13.472-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":50894704,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Antioxidant_Activity_Evaluation_Assay_Based_on_Peroxide_Radicals_Generation_and_Potentiometric_Measurement","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":50894704,"first_name":"Olga","middle_initials":"T","last_name":"Kasaikina","page_name":"OlgaKasaikina","domain_name":"independent","created_at":"2016-07-11T02:51:01.349-07:00","display_name":"Olga T Kasaikina","url":"https://independent.academia.edu/OlgaKasaikina"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":524,"name":"Analytical Chemistry","url":"https://www.academia.edu/Documents/in/Analytical_Chemistry"},{"id":103339,"name":"Antioxidant","url":"https://www.academia.edu/Documents/in/Antioxidant"},{"id":132569,"name":"Analytical","url":"https://www.academia.edu/Documents/in/Analytical"},{"id":274826,"name":"Hydrogen Peroxide","url":"https://www.academia.edu/Documents/in/Hydrogen_Peroxide"},{"id":1821885,"name":"Peroxide","url":"https://www.academia.edu/Documents/in/Peroxide"}],"urls":[{"id":23895884,"url":"http://www.tandfonline.com/doi/pdf/10.1080/00032719.2010.512687"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="86739696"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/86739696/Study_on_the_Kinetics_of_Formation_and_Structure_of_Mixed_Micelles_Formed_by_Surfactants_Antioxidants_and_Lipid_Hydroperoxides"><img alt="Research paper thumbnail of Study on the Kinetics of Formation and Structure of Mixed Micelles Formed by Surfactants, Antioxidants and Lipid Hydroperoxides" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/86739696/Study_on_the_Kinetics_of_Formation_and_Structure_of_Mixed_Micelles_Formed_by_Surfactants_Antioxidants_and_Lipid_Hydroperoxides">Study on the Kinetics of Formation and Structure of Mixed Micelles Formed by Surfactants, Antioxidants and Lipid Hydroperoxides</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="86739696"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="86739696"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 86739696; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=86739696]").text(description); $(".js-view-count[data-work-id=86739696]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 86739696; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='86739696']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 86739696, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=86739696]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":86739696,"title":"Study on the Kinetics of Formation and Structure of Mixed Micelles Formed by Surfactants, Antioxidants and Lipid Hydroperoxides","translated_title":"","metadata":{},"translated_abstract":null,"internal_url":"https://www.academia.edu/86739696/Study_on_the_Kinetics_of_Formation_and_Structure_of_Mixed_Micelles_Formed_by_Surfactants_Antioxidants_and_Lipid_Hydroperoxides","translated_internal_url":"","created_at":"2022-09-16T03:26:40.181-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":50894704,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Study_on_the_Kinetics_of_Formation_and_Structure_of_Mixed_Micelles_Formed_by_Surfactants_Antioxidants_and_Lipid_Hydroperoxides","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":50894704,"first_name":"Olga","middle_initials":"T","last_name":"Kasaikina","page_name":"OlgaKasaikina","domain_name":"independent","created_at":"2016-07-11T02:51:01.349-07:00","display_name":"Olga T Kasaikina","url":"https://independent.academia.edu/OlgaKasaikina"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="83292197"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/83292197/Bio_Antioxidants_A_Chemical_Base_of_Their_Antioxidant_Activity_and_Beneficial_Effect_on_Human_Health"><img alt="Research paper thumbnail of Bio-Antioxidants – A Chemical Base of Their Antioxidant Activity and Beneficial Effect on Human Health" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/83292197/Bio_Antioxidants_A_Chemical_Base_of_Their_Antioxidant_Activity_and_Beneficial_Effect_on_Human_Health">Bio-Antioxidants – A Chemical Base of Their Antioxidant Activity and Beneficial Effect on Human Health</a></div><div class="wp-workCard_item"><span>Current Medicinal Chemistry</span><span>, 2013</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The paradox of aerobic life is that higher eukaryotic organisms cannot exist without oxygen, yet ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The paradox of aerobic life is that higher eukaryotic organisms cannot exist without oxygen, yet oxygen is inherently dangerous to their existence. Autoxidation of organic substances frequently occurs via free radical mechanism which generates different active radicals and peroxides OH(•), O2 (•-), LO2 (•), HOOH, LOOH, so called reactive oxygen species (ROS), which appear to be responsible for oxygen toxicity. To survive in such an unfriendly oxygen environment, living organisms generate - or obtain from food - a variety of water- and lipid-soluble antioxidant compounds. Biologically active compounds with antioxidant potential, i.e. bio-antioxidants (natural and their synthetic analogues) have a wide range of applications. They are important drugs, antibiotics, agrochemical substitutes, and food preservatives. Many of the drugs today are synthetic modifications of naturally obtained substances. This review presents information about the chemical base of antioxidant activities and beneficial effects on human health of known and new bio-antioxidants. There is abundant literature on the phenolic antioxidants and tocopherols in particular. In this review the following bio-antioxidants are considered: A) Carotenoids, B) Cathecholamines, C) Phospholipids, D) Chalcones, E) Coumarins, F) Phenolic acids, G) Flavonoids, H) Lignans, and I) Tannins.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="83292197"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="83292197"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 83292197; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=83292197]").text(description); $(".js-view-count[data-work-id=83292197]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 83292197; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='83292197']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 83292197, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=83292197]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":83292197,"title":"Bio-Antioxidants – A Chemical Base of Their Antioxidant Activity and Beneficial Effect on Human Health","translated_title":"","metadata":{"abstract":"The paradox of aerobic life is that higher eukaryotic organisms cannot exist without oxygen, yet oxygen is inherently dangerous to their existence. Autoxidation of organic substances frequently occurs via free radical mechanism which generates different active radicals and peroxides OH(•), O2 (•-), LO2 (•), HOOH, LOOH, so called reactive oxygen species (ROS), which appear to be responsible for oxygen toxicity. To survive in such an unfriendly oxygen environment, living organisms generate - or obtain from food - a variety of water- and lipid-soluble antioxidant compounds. Biologically active compounds with antioxidant potential, i.e. bio-antioxidants (natural and their synthetic analogues) have a wide range of applications. They are important drugs, antibiotics, agrochemical substitutes, and food preservatives. Many of the drugs today are synthetic modifications of naturally obtained substances. This review presents information about the chemical base of antioxidant activities and beneficial effects on human health of known and new bio-antioxidants. There is abundant literature on the phenolic antioxidants and tocopherols in particular. In this review the following bio-antioxidants are considered: A) Carotenoids, B) Cathecholamines, C) Phospholipids, D) Chalcones, E) Coumarins, F) Phenolic acids, G) Flavonoids, H) Lignans, and I) Tannins.","publisher":"Bentham Science Publishers Ltd.","publication_date":{"day":null,"month":null,"year":2013,"errors":{}},"publication_name":"Current Medicinal Chemistry"},"translated_abstract":"The paradox of aerobic life is that higher eukaryotic organisms cannot exist without oxygen, yet oxygen is inherently dangerous to their existence. Autoxidation of organic substances frequently occurs via free radical mechanism which generates different active radicals and peroxides OH(•), O2 (•-), LO2 (•), HOOH, LOOH, so called reactive oxygen species (ROS), which appear to be responsible for oxygen toxicity. To survive in such an unfriendly oxygen environment, living organisms generate - or obtain from food - a variety of water- and lipid-soluble antioxidant compounds. Biologically active compounds with antioxidant potential, i.e. bio-antioxidants (natural and their synthetic analogues) have a wide range of applications. They are important drugs, antibiotics, agrochemical substitutes, and food preservatives. Many of the drugs today are synthetic modifications of naturally obtained substances. This review presents information about the chemical base of antioxidant activities and beneficial effects on human health of known and new bio-antioxidants. There is abundant literature on the phenolic antioxidants and tocopherols in particular. In this review the following bio-antioxidants are considered: A) Carotenoids, B) Cathecholamines, C) Phospholipids, D) Chalcones, E) Coumarins, F) Phenolic acids, G) Flavonoids, H) Lignans, and I) Tannins.","internal_url":"https://www.academia.edu/83292197/Bio_Antioxidants_A_Chemical_Base_of_Their_Antioxidant_Activity_and_Beneficial_Effect_on_Human_Health","translated_internal_url":"","created_at":"2022-07-17T06:57:17.850-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":50894704,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Bio_Antioxidants_A_Chemical_Base_of_Their_Antioxidant_Activity_and_Beneficial_Effect_on_Human_Health","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":50894704,"first_name":"Olga","middle_initials":"T","last_name":"Kasaikina","page_name":"OlgaKasaikina","domain_name":"independent","created_at":"2016-07-11T02:51:01.349-07:00","display_name":"Olga T Kasaikina","url":"https://independent.academia.edu/OlgaKasaikina"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":8501,"name":"Phospholipids","url":"https://www.academia.edu/Documents/in/Phospholipids"},{"id":14292,"name":"Oxidative Stress","url":"https://www.academia.edu/Documents/in/Oxidative_Stress"},{"id":22052,"name":"Flavonoids","url":"https://www.academia.edu/Documents/in/Flavonoids"},{"id":22053,"name":"Carotenoids","url":"https://www.academia.edu/Documents/in/Carotenoids"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":51711,"name":"Antioxidants","url":"https://www.academia.edu/Documents/in/Antioxidants"},{"id":64568,"name":"Humans","url":"https://www.academia.edu/Documents/in/Humans"},{"id":106894,"name":"Lignans","url":"https://www.academia.edu/Documents/in/Lignans"},{"id":178850,"name":"Chalcones","url":"https://www.academia.edu/Documents/in/Chalcones"},{"id":325790,"name":"Coumarins","url":"https://www.academia.edu/Documents/in/Coumarins"},{"id":347988,"name":"Phenols","url":"https://www.academia.edu/Documents/in/Phenols"},{"id":592625,"name":"Tannins","url":"https://www.academia.edu/Documents/in/Tannins"},{"id":1166957,"name":"Catecholamines","url":"https://www.academia.edu/Documents/in/Catecholamines"},{"id":3789884,"name":"Pharmacology and pharmaceutical sciences","url":"https://www.academia.edu/Documents/in/Pharmacology_and_pharmaceutical_sciences"}],"urls":[{"id":22238013,"url":"http://eurekaselect.com/article/download/112207"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="78468132"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/78468132/Hydrocarbon_and_lipid_oxidation_in_micro_heterogeneous_systems_formed_by_surfactants_or_nanodispersed_Al2O3_SiO2_and_TiO2"><img alt="Research paper thumbnail of Hydrocarbon and lipid oxidation in micro heterogeneous systems formed by surfactants or nanodispersed Al2O3, SiO2 and TiO2" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/78468132/Hydrocarbon_and_lipid_oxidation_in_micro_heterogeneous_systems_formed_by_surfactants_or_nanodispersed_Al2O3_SiO2_and_TiO2">Hydrocarbon and lipid oxidation in micro heterogeneous systems formed by surfactants or nanodispersed Al2O3, SiO2 and TiO2</a></div><div class="wp-workCard_item"><span>Colloids and Surfaces A: Physicochemical and Engineering Aspects</span><span>, 1999</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The effect of surfactants and micro dispersed solid oxides on the kinetics and mechanism of hydro...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The effect of surfactants and micro dispersed solid oxides on the kinetics and mechanism of hydrocarbon (ethylbenzene, limonene, β-carotene) and lipid (sunflower oil triacylglycerols) liquid phase oxidation by molecular oxygen have been studied. Ionic surfactants sodium dodecylsulphate (SDS) and cetyltrimetyl ammonium bromide (CTAB) were found to affect the rate and mechanism of hydroperoxide decay and consequently the rate of the</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="78468132"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="78468132"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 78468132; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=78468132]").text(description); $(".js-view-count[data-work-id=78468132]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 78468132; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='78468132']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 78468132, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=78468132]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":78468132,"title":"Hydrocarbon and lipid oxidation in micro heterogeneous systems formed by surfactants or nanodispersed Al2O3, SiO2 and TiO2","translated_title":"","metadata":{"abstract":"The effect of surfactants and micro dispersed solid oxides on the kinetics and mechanism of hydrocarbon (ethylbenzene, limonene, β-carotene) and lipid (sunflower oil triacylglycerols) liquid phase oxidation by molecular oxygen have been studied. Ionic surfactants sodium dodecylsulphate (SDS) and cetyltrimetyl ammonium bromide (CTAB) were found to affect the rate and mechanism of hydroperoxide decay and consequently the rate of the","publisher":"Elsevier BV","publication_date":{"day":null,"month":null,"year":1999,"errors":{}},"publication_name":"Colloids and Surfaces A: Physicochemical and Engineering Aspects"},"translated_abstract":"The effect of surfactants and micro dispersed solid oxides on the kinetics and mechanism of hydrocarbon (ethylbenzene, limonene, β-carotene) and lipid (sunflower oil triacylglycerols) liquid phase oxidation by molecular oxygen have been studied. Ionic surfactants sodium dodecylsulphate (SDS) and cetyltrimetyl ammonium bromide (CTAB) were found to affect the rate and mechanism of hydroperoxide decay and consequently the rate of the","internal_url":"https://www.academia.edu/78468132/Hydrocarbon_and_lipid_oxidation_in_micro_heterogeneous_systems_formed_by_surfactants_or_nanodispersed_Al2O3_SiO2_and_TiO2","translated_internal_url":"","created_at":"2022-05-04T16:53:02.740-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":50894704,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Hydrocarbon_and_lipid_oxidation_in_micro_heterogeneous_systems_formed_by_surfactants_or_nanodispersed_Al2O3_SiO2_and_TiO2","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":50894704,"first_name":"Olga","middle_initials":"T","last_name":"Kasaikina","page_name":"OlgaKasaikina","domain_name":"independent","created_at":"2016-07-11T02:51:01.349-07:00","display_name":"Olga T Kasaikina","url":"https://independent.academia.edu/OlgaKasaikina"},"attachments":[],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering"},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":4987,"name":"Kinetics","url":"https://www.academia.edu/Documents/in/Kinetics"},{"id":44022,"name":"Free Radical","url":"https://www.academia.edu/Documents/in/Free_Radical"},{"id":118582,"name":"Physical sciences","url":"https://www.academia.edu/Documents/in/Physical_sciences"},{"id":225993,"name":"Lipid Oxidation","url":"https://www.academia.edu/Documents/in/Lipid_Oxidation"},{"id":260118,"name":"CHEMICAL SCIENCES","url":"https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES"},{"id":454611,"name":"Heterogeneous Systems","url":"https://www.academia.edu/Documents/in/Heterogeneous_Systems"},{"id":564348,"name":"Anionic Surfactant","url":"https://www.academia.edu/Documents/in/Anionic_Surfactant"},{"id":870899,"name":"Sunflower Oil","url":"https://www.academia.edu/Documents/in/Sunflower_Oil"},{"id":897823,"name":"Elsevier","url":"https://www.academia.edu/Documents/in/Elsevier"},{"id":3123274,"name":"Triacylglycerol","url":"https://www.academia.edu/Documents/in/Triacylglycerol"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="71367089"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/71367089/Professor_Evgeny_T_Denisov"><img alt="Research paper thumbnail of Professor Evgeny T. Denisov" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/71367089/Professor_Evgeny_T_Denisov">Professor Evgeny T. Denisov</a></div><div class="wp-workCard_item"><span>Polymer Degradation and Stability</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="71367089"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="71367089"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 71367089; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=71367089]").text(description); $(".js-view-count[data-work-id=71367089]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 71367089; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='71367089']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 71367089, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=71367089]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":71367089,"title":"Professor Evgeny T. Denisov","translated_title":"","metadata":{"publisher":"Elsevier BV","publication_name":"Polymer Degradation and Stability"},"translated_abstract":null,"internal_url":"https://www.academia.edu/71367089/Professor_Evgeny_T_Denisov","translated_internal_url":"","created_at":"2022-02-13T10:57:51.722-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":50894704,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Professor_Evgeny_T_Denisov","translated_slug":"","page_count":null,"language":"sk","content_type":"Work","owner":{"id":50894704,"first_name":"Olga","middle_initials":"T","last_name":"Kasaikina","page_name":"OlgaKasaikina","domain_name":"independent","created_at":"2016-07-11T02:51:01.349-07:00","display_name":"Olga T Kasaikina","url":"https://independent.academia.edu/OlgaKasaikina"},"attachments":[],"research_interests":[{"id":56,"name":"Materials Engineering","url":"https://www.academia.edu/Documents/in/Materials_Engineering"},{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering"},{"id":35816,"name":"POlymer degradation and stability","url":"https://www.academia.edu/Documents/in/POlymer_degradation_and_stability"}],"urls":[{"id":17619631,"url":"https://api.elsevier.com/content/article/PII:S0141391018300958?httpAccept=text/xml"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="71367088"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/71367088/Unusual_antioxidant_effects_in_multiphase_and_complex_systems"><img alt="Research paper thumbnail of Unusual antioxidant effects in multiphase and complex systems" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/71367088/Unusual_antioxidant_effects_in_multiphase_and_complex_systems">Unusual antioxidant effects in multiphase and complex systems</a></div><div class="wp-workCard_item"><span>European Journal of Lipid Science and Technology</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">In recent years, a number of studies have produced evidence that the multiphase and boundary effe...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">In recent years, a number of studies have produced evidence that the multiphase and boundary effects in the systems containing surfactants, have to be taken into account for the development of innovative antioxidant technologies of lipid containing products. This report presents some unusual antioxidant effects, which occur only in multiphase complex systems due to the influence of surfactants (S). Hydroperoxides (LOOH), the primary oxidation products, form mixed micelles with surfactants (S) {nLOOHmS}. In the case of cationic surfactants (S+), an accelerated hydroperoxide decomposition resulted in free radical generation occurs. Moderate magnetic field affects the free radical escape from mixed micelles {nLOOHmS+} into bulk solution; it can result in inhibiting of lipid oxidation in micellar system. Nonionic S can inhibit the catalyzed lipid oxidation by solubilization of the hydrophilic catalyst and spatial separation of the catalyst and substrate. Anionic surfactants alkylsulfates and alkylphosphates are effective antioxidants for alkylaromatic hydrocarbons due to the catalytic heterolytic decomposition of hydroperoxides into carbonyl compound and phenol which scavenges peroxyl radicals.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="71367088"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="71367088"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 71367088; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=71367088]").text(description); $(".js-view-count[data-work-id=71367088]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 71367088; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='71367088']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 71367088, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=71367088]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":71367088,"title":"Unusual antioxidant effects in multiphase and complex systems","translated_title":"","metadata":{"abstract":"In recent years, a number of studies have produced evidence that the multiphase and boundary effects in the systems containing surfactants, have to be taken into account for the development of innovative antioxidant technologies of lipid containing products. 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It was shown that the peroxide compounds actively participated in the processes of levorin and mycoheptin inactivation as intermediate products of their transformation. Addition of the peroxides increased the rate of the antibiotic degradation even if there was no oxygen and subsequently decreased the periods of their storage. Conditions for the use of the iodometric method for determination of the peroxides in the poyenic compounds are discussed.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="71367087"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="71367087"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 71367087; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=71367087]").text(description); $(".js-view-count[data-work-id=71367087]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 71367087; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='71367087']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 71367087, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=71367087]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":71367087,"title":"[Formation of peroxide compounds and their role in the inactivation of polyene antibiotics levorin and mycoheptin]","translated_title":"","metadata":{"abstract":"The kinetics of peroxide formation in the process of levorin and mycoheptin oxidation at a temperature of 57 degrees C was studied. 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Conditions for the use of the iodometric method for determination of the peroxides in the poyenic compounds are discussed.","internal_url":"https://www.academia.edu/71367087/_Formation_of_peroxide_compounds_and_their_role_in_the_inactivation_of_polyene_antibiotics_levorin_and_mycoheptin_","translated_internal_url":"","created_at":"2022-02-13T10:57:51.392-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":50894704,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"_Formation_of_peroxide_compounds_and_their_role_in_the_inactivation_of_polyene_antibiotics_levorin_and_mycoheptin_","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":50894704,"first_name":"Olga","middle_initials":"T","last_name":"Kasaikina","page_name":"OlgaKasaikina","domain_name":"independent","created_at":"2016-07-11T02:51:01.349-07:00","display_name":"Olga T Kasaikina","url":"https://independent.academia.edu/OlgaKasaikina"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":4987,"name":"Kinetics","url":"https://www.academia.edu/Documents/in/Kinetics"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":413195,"name":"Time Factors","url":"https://www.academia.edu/Documents/in/Time_Factors"},{"id":444844,"name":"Spectrum analysis","url":"https://www.academia.edu/Documents/in/Spectrum_analysis"},{"id":552209,"name":"Antifungal Agents","url":"https://www.academia.edu/Documents/in/Antifungal_Agents"},{"id":1135814,"name":"Drug Stability","url":"https://www.academia.edu/Documents/in/Drug_Stability"},{"id":3065856,"name":"drug storage","url":"https://www.academia.edu/Documents/in/drug_storage"},{"id":3094724,"name":"Peroxides","url":"https://www.academia.edu/Documents/in/Peroxides"},{"id":3412330,"name":"Chemical Phenomena","url":"https://www.academia.edu/Documents/in/Chemical_Phenomena"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="71367086"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/71367086/Complex_Estimation_of_the_Effect_of_Some_Hydroxycompounds_on_the_Noninhibited_Oxidation_of_Lipids_Effect_of_Fatty_Alcohols"><img alt="Research paper thumbnail of Complex Estimation of the Effect of Some Hydroxycompounds on the Noninhibited Oxidation of Lipids. Effect of Fatty Alcohols" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/71367086/Complex_Estimation_of_the_Effect_of_Some_Hydroxycompounds_on_the_Noninhibited_Oxidation_of_Lipids_Effect_of_Fatty_Alcohols">Complex Estimation of the Effect of Some Hydroxycompounds on the Noninhibited Oxidation of Lipids. Effect of Fatty Alcohols</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="71367086"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="71367086"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 71367086; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=71367086]").text(description); $(".js-view-count[data-work-id=71367086]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 71367086; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='71367086']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 71367086, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=71367086]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":71367086,"title":"Complex Estimation of the Effect of Some Hydroxycompounds on the Noninhibited Oxidation of Lipids. Effect of Fatty Alcohols","translated_title":"","metadata":{},"translated_abstract":null,"internal_url":"https://www.academia.edu/71367086/Complex_Estimation_of_the_Effect_of_Some_Hydroxycompounds_on_the_Noninhibited_Oxidation_of_Lipids_Effect_of_Fatty_Alcohols","translated_internal_url":"","created_at":"2022-02-13T10:57:51.312-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":50894704,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Complex_Estimation_of_the_Effect_of_Some_Hydroxycompounds_on_the_Noninhibited_Oxidation_of_Lipids_Effect_of_Fatty_Alcohols","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":50894704,"first_name":"Olga","middle_initials":"T","last_name":"Kasaikina","page_name":"OlgaKasaikina","domain_name":"independent","created_at":"2016-07-11T02:51:01.349-07:00","display_name":"Olga T Kasaikina","url":"https://independent.academia.edu/OlgaKasaikina"},"attachments":[],"research_interests":[],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="71367085"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/71367085/Temperature_effect_on_the_rate_of_formation_of_free_radicals_in_CTAB_catalyzed_decomposition_of_hydroperoxides"><img alt="Research paper thumbnail of Temperature effect on the rate of formation of free radicals in CTAB-catalyzed decomposition of hydroperoxides" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/71367085/Temperature_effect_on_the_rate_of_formation_of_free_radicals_in_CTAB_catalyzed_decomposition_of_hydroperoxides">Temperature effect on the rate of formation of free radicals in CTAB-catalyzed decomposition of hydroperoxides</a></div><div class="wp-workCard_item"><span>Russian Chemical Bulletin</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The temperature effect on the rate of the decomposition of hydroperoxides and the rate of the for...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The temperature effect on the rate of the decomposition of hydroperoxides and the rate of the formation of free radicals in the oxidation of ethylbenzene with molecular oxygen in the presence of -phenylethyl hydroperoxide—cetyltrimethylammonium bromide (CTAB) as a catalytic system for free radical generation was studied by kinetic methods (from the oxygen consumption and hydroperoxide decomposition rates) and the inhibition method involving different acceptors of free radicals.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="71367085"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="71367085"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 71367085; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="71367084"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/71367084/Micellar_catalysis_in_the_oxidation_of_lipids"><img alt="Research paper thumbnail of Micellar catalysis in the oxidation of lipids" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/71367084/Micellar_catalysis_in_the_oxidation_of_lipids">Micellar catalysis in the oxidation of lipids</a></div><div class="wp-workCard_item"><span>Moscow University Chemistry Bulletin</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The features of the catalytic effects of surfactants (S) in the oxidation of hydrocarbons and lip...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The features of the catalytic effects of surfactants (S) in the oxidation of hydrocarbons and lipids are considered. It is shown that the primary amphiphilic products of the oxidation of hydroperoxides (ROOH) and lipids and the known cationic surfactants form mixed micelles {nS-mROOH} in which the accelerated decomposition of ROOH occurs and other polar components, such as metal-containing compounds, inhibitors, etc., can be concentrated, thus producing a large effect on the oxidation rate and mechanism.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="71367084"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="71367084"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 71367084; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=71367084]").text(description); $(".js-view-count[data-work-id=71367084]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 71367084; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='71367084']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 71367084, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=71367084]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":71367084,"title":"Micellar catalysis in the oxidation of lipids","translated_title":"","metadata":{"abstract":"The features of the catalytic effects of surfactants (S) in the oxidation of hydrocarbons and lipids are considered. 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It is shown that the primary amphiphilic products of the oxidation of hydroperoxides (ROOH) and lipids and the known cationic surfactants form mixed micelles {nS-mROOH} in which the accelerated decomposition of ROOH occurs and other polar components, such as metal-containing compounds, inhibitors, etc., can be concentrated, thus producing a large effect on the oxidation rate and mechanism.","internal_url":"https://www.academia.edu/71367084/Micellar_catalysis_in_the_oxidation_of_lipids","translated_internal_url":"","created_at":"2022-02-13T10:57:51.140-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":50894704,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Micellar_catalysis_in_the_oxidation_of_lipids","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":50894704,"first_name":"Olga","middle_initials":"T","last_name":"Kasaikina","page_name":"OlgaKasaikina","domain_name":"independent","created_at":"2016-07-11T02:51:01.349-07:00","display_name":"Olga T Kasaikina","url":"https://independent.academia.edu/OlgaKasaikina"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="71367083"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/71367083/Chain_transfer_by_the_initiator_radical_in_the_oxidation_of_carotene_with_additions_of_N_phenyl_naphthylamine"><img alt="Research paper thumbnail of Chain transfer by the initiator radical in the oxidation of ?-carotene with additions of N-phenyl-?-naphthylamine" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/71367083/Chain_transfer_by_the_initiator_radical_in_the_oxidation_of_carotene_with_additions_of_N_phenyl_naphthylamine">Chain transfer by the initiator radical in the oxidation of ?-carotene with additions of N-phenyl-?-naphthylamine</a></div><div class="wp-workCard_item"><span>Bulletin of the Academy of Sciences of the USSR Division of Chemical Science</span><span>, 1975</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">1. The influence of reactions of chain transfer by the inhibitor radical on the structure of the ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">1. The influence of reactions of chain transfer by the inhibitor radical on the structure of the stoichiometric coefficient and the effective inhibition constant (k7,eff) was considered. 2. The relative inhibition constant (k7/k2) was determined for neozone-D, in β-carotene.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="71367083"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="71367083"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 71367083; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=71367083]").text(description); $(".js-view-count[data-work-id=71367083]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 71367083; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='71367083']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 71367083, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=71367083]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":71367083,"title":"Chain transfer by the initiator radical in the oxidation of ?-carotene with additions of N-phenyl-?-naphthylamine","translated_title":"","metadata":{"abstract":"1. The influence of reactions of chain transfer by the inhibitor radical on the structure of the stoichiometric coefficient and the effective inhibition constant (k7,eff) was considered. 2. The relative inhibition constant (k7/k2) was determined for neozone-D, in β-carotene.","publisher":"Springer Nature","publication_date":{"day":null,"month":null,"year":1975,"errors":{}},"publication_name":"Bulletin of the Academy of Sciences of the USSR Division of Chemical Science"},"translated_abstract":"1. The influence of reactions of chain transfer by the inhibitor radical on the structure of the stoichiometric coefficient and the effective inhibition constant (k7,eff) was considered. 2. The relative inhibition constant (k7/k2) was determined for neozone-D, in β-carotene.","internal_url":"https://www.academia.edu/71367083/Chain_transfer_by_the_initiator_radical_in_the_oxidation_of_carotene_with_additions_of_N_phenyl_naphthylamine","translated_internal_url":"","created_at":"2022-02-13T10:57:51.047-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":50894704,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Chain_transfer_by_the_initiator_radical_in_the_oxidation_of_carotene_with_additions_of_N_phenyl_naphthylamine","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":50894704,"first_name":"Olga","middle_initials":"T","last_name":"Kasaikina","page_name":"OlgaKasaikina","domain_name":"independent","created_at":"2016-07-11T02:51:01.349-07:00","display_name":"Olga T Kasaikina","url":"https://independent.academia.edu/OlgaKasaikina"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":260118,"name":"CHEMICAL SCIENCES","url":"https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="71367082"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/71367082/Features_of_the_action_of_the_inhibitors_of_free_radical_reactions_in_the_oxidation_of_lipids"><img alt="Research paper thumbnail of Features of the action of the inhibitors of free-radical reactions in the oxidation of lipids" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/71367082/Features_of_the_action_of_the_inhibitors_of_free_radical_reactions_in_the_oxidation_of_lipids">Features of the action of the inhibitors of free-radical reactions in the oxidation of lipids</a></div><div class="wp-workCard_item"><span>Bulletin of the Academy of Sciences of the USSR Division of Chemical Science</span><span>, 1983</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">ABSTRACT 1. The oxidation of isolated polyunsaturated lipids at elevated temperatures takes place...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">ABSTRACT 1. The oxidation of isolated polyunsaturated lipids at elevated temperatures takes place by a free-radical mechanism with a short oxidation chain. 2. The lipids contain active components which secure high rates of initiation of the free radicals. 3. By reducing the oxygen absorption rate to a small degree, the inhibitors of freeradical reactions can selectively protect the individual components of the lipids against oxidative degradation.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="71367082"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="71367082"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 71367082; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=71367082]").text(description); $(".js-view-count[data-work-id=71367082]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 71367082; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='71367082']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 71367082, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=71367082]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":71367082,"title":"Features of the action of the inhibitors of free-radical reactions in the oxidation of lipids","translated_title":"","metadata":{"abstract":"ABSTRACT 1. 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