Antioxidant Activity of Caffeic Acid through a Novel Mechanism under UVA Irradiation

被引:21
作者
Mori, Hiroko [1 ,2 ]
Iwahashi, Hideo [1 ]
机构
[1] Wakayama Med Univ, Dept Chem, Wakayama 6410011, Japan
[2] Morinomiya Coll Med Arts & Sci, Higashinari Ku, Osaka 5370022, Japan
关键词
radicals; xanthone; quenching; UVA; caffeic acid; HYDROXYL-RADICAL FORMATION; SINGLET OXYGEN; ULTRAVIOLET-RADIATION; OXIDATIVE STRESS; REACTION MIXTURE; LINOLEIC-ACID; SPIN TRAP; FLAVONOIDS; SKIN; QUERCETIN;
D O I
10.3164/jcbn.08-258
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Effect of caffeic acid on the formation of hydroxyl radicals was examined during xanthone-mediated photosensitization. The reaction was performed on irradiation (lambda = 365 nm) of the standard reaction mixture containing.1.5 mu M xanthone, 0.1 M 5,5-dimethyl-1-pyrroline N-oxide (DMPO) and 20 mM phosphate buffer (pH 7.4) using electron paramagnetic resonance (EPR) with spin trapping. Caffeic acid inhibited the formation of hydroxyl radicals. Caffeic acid hardly scavenged both hydroxyl radicals and superoxide radicals under conditions employed in this paper in spite of its ability to act as a hydrogen donor or a reagent for the aromatic hydroxylation, because high concentration of DMPO trapped hydroxyl radicals overwhelmingly. Furthermore, caffeic acid inhibited the formation of hydroxyl radicals in the standard reaction mixture with EDTA under UVA irradiation. Accordingly, the inhibitory effect of caffeic acid on the formation of hydroxyl radicals in the standard reaction mixture under UVA irradiation is not due to its ability to chelate iron. Thus, the inhibitory effect of caffeic acid seems to occur in the standard reaction mixture under UVA irradiation through a novel antioxidation activity, i.e., ability to quench the exited xanthone.
引用
收藏
页码:49 / 55
页数:7
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