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The interaction of free radicals in protein and melanin

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Résumé

L'addition de mélanine au blanc d'œuf frais diminue la concentration des radicaux libres due à la lumière de 366 mµ. Cela permet de supposer que la mélanine agit comme un capteur d'électrons.

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Literatur

  1. A. Pullman andB. Pullman, Biochem. biophys. Acta54, 384 (1961).

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  2. H. C. Longuet Higgins, Arch. Biochem. Biophys.86, 231 (1960).

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Authors and Affiliations

  1. Department of Physiology and Biochemistry, Department of Electronics, The University of Southampton, England

    Anne Dain, G. A. Kerkut, R. C. Smith, K. A. Munday & T. H. Wilmshurst

Authors
  1. Anne Dain
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  2. G. A. Kerkut
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  3. R. C. Smith
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  4. K. A. Munday
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  5. T. H. Wilmshurst
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Dain, A., Kerkut, G.A., Smith, R.C. et al. The interaction of free radicals in protein and melanin. Experientia 20, 76–78 (1964). https://doi.org/10.1007/BF02151249

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  • DOI: https://doi.org/10.1007/BF02151249

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