Theoretical study of the Substituent effe cts on O–H bond dissociatio n enthal pies of trans-resver atrol deriv atives

In re cent times, there has been a growing atte ntion in selecting efficient and safety antioxidants from the natural compounds, such as fla vonoids, vit amin E and other phenols [۱]. One o f the most closely con sidered co mpounds, trans-۳,۴ƍ,۵-trihydroxysti lbene, resveratrol (RES), found in red wine, grape products, berries, and peanuts, h as established a wide variety of effe ctual biolog ical properties [۲,۳].

کلیدواژه ها:

Antioxidant ، Resv eratrol ، BDE ، Substituent Effect