Abstract
IN the inhibition of the autoxidation of 1,4-dienes, for example, linoleic acid and its esters, it is generally assumed that polyphenolic compounds act as chain breakers in accordance with the mechanism RO·2 + AOH→ROOH + AO·, where RO·2 is the chain propagating peroxy radical and AOH is the antioxidant. The efficiency of the latter is determined not only by the rate of the inhibitory reaction but also by the stability of the intermediate AO· radical1. Recently it was shown that certain polyhydroxy flavones2 exhibit a remarkably high antioxidant efficiency. In this work, which was carried out with the view of finding better antioxidants for fat-containing foods, attention was concentrated on a group of compounds which were related to certain terphenyl quinones occurring in some edible fungi. They can be represented in terms of the following structure: 
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References
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BENNETT, G., URI, N. A Novel Type of Antioxidant related to Polyporic Acid. Nature 192, 354–355 (1961). https://doi.org/10.1038/192354a0
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DOI: https://doi.org/10.1038/192354a0
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