Antioxidant activity and protective effect on DNA cleavage of resveratrol

被引：31

作者：

Acquaviva, R ^{[1
]}

Russo, A ^{[1
]}

Campisi, A ^{[1
]}

Sorrenti, V ^{[1
]}

Di Giacomo, C ^{[1
]}

Barcellona, ML ^{[1
]}

Avitabile, M ^{[1
]}

Vanella, A ^{[1
]}

机构：

[1] Univ Catania, Dept Biochem Med Chem & Mol Biol, I-95125 Catania, Italy

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 01期

关键词：

antioxidant; DNA cleavage; lipid oxidation; resveratrol; xanthine oxidase;

D O I：

10.1111/j.1365-2621.2002.tb11373.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The major natural polyphenols of wine are flavonoids. Red wine also contains a natural phytoalexin called resveratrol which recently has been the subject of conflicting reports regarding its protective role against cardiovascular diseases. We have investigated the free radical scavenging capacity of resveratrol, its effects on xanthine oxidase (XO) activity, spontaneous membrane lipid oxidation, and DNA cleavage. Resveratrol showed a dose-dependent free radical scavenging activity, significant inhibition of XO activity, an anti-lipoperoxidative capacity, and a protective effect on DNA cleavage. The antioxidant capacity of resveratrol is ascribed to the concomitant activities of scavenging free radicals, metal chelating, and inhibition of some enzymes involved in free radical generation.

引用

页码：137 / 141

页数：5

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