4 datasets found

Our ongoing project to characterise radical scavenging by the green tea anti-oxidant EGCG and its D-ring analogue, (3,4,5-(OH)3-Bz) is near-complete. ALC-MuSR experiments on the...

Recent muon level-crossing measurements in the stable orthorhombic alpha-phase of sulphur indicate the existence of a radical state, with an interesting temperature evolution....

Since ancient times it has been known that using boiling water to prepare tea ¿burns¿ the brew destroying the teas flavours & beneficial nutrients. One aspect of a ¿burnt¿...

Antioxidants are very important molecules because they can prevent or slow down the oxidative damage to our bodies. When our bodies use oxygen, free radicals are released which...