[Effect of flavonoids of different structure on peroxidation of neutral lipids of animal origin].

The effect of flavonoids of different structure (baikalein, baikalin, quercetin, dihydroquercetin, genistein, and daidzein) on the process of formation of lipid hydroperoxides during thermoinduced autooxidation of neutral lipids of animal origin. The minimum inhibitory concentration of isoflavones was found to be equal to 10(-3) M. Effective inhibitory concentration of other flavonoids (except baikalin) was equal to 10(-4) M.