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The formation of resveratrol–cyclodextrin inclusion complexes in aqueous solutions has been characterized using the hydroperoxidase activity of lipoxygenase as the enzymatic system. The addition of cyclodextrins to the reaction medium had an inhibitory effect on resveratrol oxidation by lipoxygenase due to the complexation of phytoalexin into the cyclodextrin cavity, which is in equilibrium with free...
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