Effects of B group vitamins on reactions of various α-hydroxyl-containing organic radicals

Effects of vitamins B1, B2, B6, and pyridoxal phosphate (PPh) on final product formation in radiolysis of aqueous solutions of ethanol, ethylene glycol, α-methylglycoside, and maltose were studied. It has been found that vitamin B2 and PPh effectively oxidize R CHOH species, while suppressing their recombination and fragmentation reactions, thereby increasing the yields of the respective oxidation products. Vitamins B1 and B2 are capable of reducing alcohol radicals to the respective initial molecules, decreasing the yields of the radical transformation products.