1. Effect of flavonoids on hydroxyl radical formation by fenton-type reactions; influence of the iron chelator
- Author
-
Alain Puppo
- Subjects
Radical ,fungi ,food and beverages ,Catechin ,Plant Science ,General Medicine ,Morin ,Horticulture ,Ascorbic acid ,Biochemistry ,Medicinal chemistry ,carbohydrates (lipids) ,chemistry.chemical_compound ,chemistry ,Organic chemistry ,heterocyclic compounds ,Myricetin ,Chelation ,Hydroxyl radical ,Quercetin ,Molecular Biology - Abstract
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.
- Published
- 1992