Effects of vitamins, coenzymes and amino acids on reactions of homolytic cleavage of the O-glycoside bond in carbohydrates

Abstract It has been established that vitamins B 1 , K 3 and C, coenzyme Q 0 and amino acids cysteine and histidine effectively inhibit reactions of homolytic cleavage of the O -glycoside bond, which are responsible for the destruction of di- and polysaccharides on γ-irradiation or the action of other reactive radical initiators. This effect was shown to originate from either oxidation or reduction of the radicals of carbohydrates undergoing destruction.