Protection against peroxynitrite by cocoa polyphenol oligomers

被引：132

作者：

Arteel, GE ^{[1
]}

Sies, H ^{[1
]}

机构：

[1] Univ Dusseldorf, Inst Physiol Chem 1, D-40001 Dusseldorf, Germany

来源：

FEBS LETTERS | 1999年 / 462卷 / 1-2期

关键词：

flavonoid; inflammation; procyanidin; cocoa; peroxynitrite; antioxidant;

D O I：

10.1016/S0014-5793(99)01498-2

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：

Flavonoids, natural plant constituents, protect against peroxynitrite and can thereby play a role in defense against this mediator of inflammation. Procyanidin oligomers of different size (monomer through nonamer), isolated from the seeds of Theobroma cacao, were examined for their ability to protect against peroxynitrite-dependent oxidation of dihydrorhodamine 123 and nitration of tyrosine, By molarity, oligomers were more effective than the monomeric epicatechin; the tetramer was particularly efficient at protecting against oxidation and nitration reactions. These results suggest that epicatechin oligomers found in cocoa powder and chocolate may be a potent dietary source for defense against peroxynitrite, (C) 1999 Federation of European Biochemical Societies.

引用

页码：167 / 170

页数：4

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