One-electron reduction potentials of dietary carotenoid radical cations in aqueous micellar environments.

2.50
Hdl Handle:
http://hdl.handle.net/10541/85560
Title:
One-electron reduction potentials of dietary carotenoid radical cations in aqueous micellar environments.
Authors:
Burke, Marc; Edge, Ruth; Land, Edward J; McGarvey, David J; Truscott, T G
Abstract:
The one-electron reduction potentials of the radical cations of five dietary carotenoids (beta-carotene, canthaxanthin, zeaxanthin, astaxanthin and lycopene) in aqueous micellar environments have been obtained from a pulse radiolysis study of electron transfer between the carotenoids and tryptophan radical cations as a function of pH, and lie in the range of 980-1060 mV. These values are consistent with our observation that the carotenoid radical cations oxidise tyrosine and cysteine. The decays of the carotenoid radical cations in the absence of added reactants suggest a distribution of exponential lifetimes. The radicals persist for up to about 1 s, depending on the medium.
Affiliation:
School of Chemistry and Physics, Keele University, UK.
Citation:
One-electron reduction potentials of dietary carotenoid radical cations in aqueous micellar environments. 2001, 500 (3):132-6 FEBS Lett.
Journal:
FEBS Letters
Issue Date:
6-Jul-2001
URI:
http://hdl.handle.net/10541/85560
PubMed ID:
11445071
Type:
Article
Language:
en
ISSN:
0014-5793
Appears in Collections:
All Paterson Institute for Cancer Research

Full metadata record

DC FieldValue Language
dc.contributor.authorBurke, Marcen
dc.contributor.authorEdge, Ruthen
dc.contributor.authorLand, Edward Jen
dc.contributor.authorMcGarvey, David Jen
dc.contributor.authorTruscott, T Gen
dc.date.accessioned2009-11-06T14:31:41Z-
dc.date.available2009-11-06T14:31:41Z-
dc.date.issued2001-07-06-
dc.identifier.citationOne-electron reduction potentials of dietary carotenoid radical cations in aqueous micellar environments. 2001, 500 (3):132-6 FEBS Lett.en
dc.identifier.issn0014-5793-
dc.identifier.pmid11445071-
dc.identifier.urihttp://hdl.handle.net/10541/85560-
dc.description.abstractThe one-electron reduction potentials of the radical cations of five dietary carotenoids (beta-carotene, canthaxanthin, zeaxanthin, astaxanthin and lycopene) in aqueous micellar environments have been obtained from a pulse radiolysis study of electron transfer between the carotenoids and tryptophan radical cations as a function of pH, and lie in the range of 980-1060 mV. These values are consistent with our observation that the carotenoid radical cations oxidise tyrosine and cysteine. The decays of the carotenoid radical cations in the absence of added reactants suggest a distribution of exponential lifetimes. The radicals persist for up to about 1 s, depending on the medium.en
dc.language.isoenen
dc.subject.meshCarotenoids-
dc.subject.meshCations-
dc.subject.meshCysteine-
dc.subject.meshDipeptides-
dc.subject.meshFree Radicals-
dc.subject.meshHydrogen-Ion Concentration-
dc.subject.meshMicelles-
dc.subject.meshOxidation-Reduction-
dc.subject.meshPulse Radiolysis-
dc.subject.meshSpectrophotometry-
dc.subject.meshTryptophan-
dc.subject.meshTyrosine-
dc.subject.meshWater-
dc.titleOne-electron reduction potentials of dietary carotenoid radical cations in aqueous micellar environments.en
dc.typeArticleen
dc.contributor.departmentSchool of Chemistry and Physics, Keele University, UK.en
dc.identifier.journalFEBS Lettersen

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