EFFECT OF FLAVONOIDS ON HYDROXYL RADICAL FORMATION BY FENTON-TYPE REACTIONS - INFLUENCE OF THE IRON CHELATOR

被引：118

作者：

PUPPO, A

机构：

[1] Laboratoire de Biologie Végétale et Microbiologie, CNRS URA 1114, Université de Nice-Sophia Antipolis

来源：

PHYTOCHEMISTRY | 1992年 / 31卷 / 01期

关键词：

FENTON REACTION; FLAVONOIDS; IRON CHELATES; OH; RADICAL; HPLC-ELECTROCHEMICAL DETECTION;

D O I：

10.1016/0031-9422(91)83011-9

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The formation of hydroxyl radicals in Fenton-type reactions involving ferric-EDTA chelate was enhanced by flavonoids. The efficiency was in the order: myricetin > quercetin > catechin > morin > kaempferol; flavone had no effect. Spectral modifications indicated that flavonoids were oxidized during these reactions. When ATP and citrate were used as iron chelators, the level of hydroxyl radical formation was not influenced by the addition of flavonoids. In the presence of ascorbate, flavonoids had little or no effect in assays containing EDTA chelate. In contrast, they were inhibitors of hydroxyl radical formation with ATP and citrate chelates. Based on these results, the role of the iron chelator on the influence of flavonoids on hydroxyl radical formation in Fenton-type reactions is discussed.

引用

页码：85 / 88

页数：4

共 22 条

[1]

[Anonymous], ACS S SERIES

[2]

ARUOMA OI, 1989, J BIOL CHEM, V264, P20509

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