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Oleg I. Shadyro

Researcher at Belarusian State University

Publications -  155
Citations -  1562

Oleg I. Shadyro is an academic researcher from Belarusian State University. The author has contributed to research in topics: Radical & Radiolysis. The author has an hindex of 19, co-authored 151 publications receiving 1394 citations. Previous affiliations of Oleg I. Shadyro include University of Basel.

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Radiation-induced peroxidation and fragmentation of lipids in a model membrane

TL;DR: Comparable radiation-chemical yields of conjugated-diene products and phosphatidic acid indicate that the probabilities of oxidation and fragmentation processes to occur are approximately equal in this case.
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Formation of phosphatidic acid, ceramide, and diglyceride on radiolysis of lipids: identification by MALDI-TOF mass spectrometry.

TL;DR: It has been shown that gamma irradiation of such glycolipids as cerebroside and galactosyl diglyceride leads to formation of ceramide and diglycerides, respectively, and an assumption was made that, owing to radiation-induced free radical fragmentation of lipids in their polar moiety, formation of signaling molecules can occur.
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Chemistry of C-2 Glyceryl Radicals: Indications for a New Mechanism of Lipid Damage

TL;DR: It was found that cleavage of the β-C,O bond proceeds rapidly, if a hydroxyl group is present at the radical carbon center, and a concerted elimination mechanism is suggested.
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Quinones as Free-radical Fragmentation Inhibitors in Biologically Important Molecules

TL;DR: It is suggested that the system quinone/diphenol is able to not only deactivate or generate such active species as O 2 ” m but also control the realization probability of free-radical processes of peroxidation and fragmentation in biologically important molecules.
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Homolytic Cleavage of the O-glycoside Bond in Carbohydrates: A Steady-state Radiolysis Study

TL;DR: Oxygen, quinones and compounds capable of forming quinoid structures were found to inhibit radiation-induced homolytic destruction processes taking place in glycosides, di- and polysaccharides.