کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7596468 1492127 2014 28 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Protection against peroxynitrite reactions by flavonoids
ترجمه فارسی عنوان
حفاظت در برابر واکنش های پراکسینیتریت توسط فلاونوئیدها
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Peroxynitrite is believed to contribute to pathogenesis of various diseases. Search for drugs and nutraceuticals able to limit peroxynitrite reactions is thus of interest. This study aimed to compare the capacity of 16 flavonoids and several other compounds present in food to prevent peroxynitrite reactions in three different test systems, based on fluorescein bleaching, tyrosine nitration and serum albumin thiol oxidation. The sequence of protective capacity of the antioxidants was different in various systems. Correlation analysis revealed that the hydroxyl group at the R′4 position of the flavonoids contributes significantly to prevention of fluorescein bleaching, R3-OH is important for prevention of thiol oxidation while R5-OH and R′3-OH are significant in prevention of tyrosine nitration. The total number of hydroxyl groups correlated with the ability of flavonoids to prevent oxidation reactions and the presence of vicinal hydroxyl groups correlated with flavonoid reactivity in all systems used.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 164, 1 December 2014, Pages 228-233
نویسندگان
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