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

The interaction of α-hydroxyl-containing organic radicals with B group vitamins is reported. Effects of vitamins B 1, B 2, B 6, 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 B 2 and PPh effectively oxidize R CHOH species, while suppressing their recombination and fragmentation reactions, thereby increasing the yields of the respective oxidation products. Vitamins B 1 and B 2 are capable of reducing alcohol radicals to the respective initial molecules, decreasing the yields of the radical transformation products.