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    Evaluation of the antioxidant actions of ferulic acid and catechins.

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    Authors
    Scott, B C
    Butler, John
    Halliwell, B
    Aruoma, O I
    Affiliation
    Pharmacology Group University of London King's College, United Kingdom.
    Issue Date
    1993
    
    Metadata
    Show full item record
    Abstract
    We have evaluated the abilities of ferulic acid, (+/-) catechin, (+) catechin and (-) epicatechin to scavenge the reactive oxygen species hydroxyl radical (OH.), hypochlorous acid (HOCl) and peroxyl radicals (RO2.). Ferulic acid tested at concentrations up to 5 mM inhibited the peroxidation of phospholipid liposomes. Both (+/-) and (+) catechin and (-) epicatechin were much more effective. All the compounds tested reacted with trichloromethyl peroxyl radical (CCl3 O2.) with rate constants > 1 x 10(6) M-1 s-1. A mixture of FeCl3-EDTA, hydrogen peroxide (H2O2) and ascorbic acid at pH 7.4, has often been used to generate hydroxyl radicals (OH.) which are detected by their ability to cause damage to the sugar deoxyribose. Ferulic acid, (+) and (+/-) catechin and (-) epicatechin inhibited deoxyribose damage by reacting with OH. with rate constants of 4.5 x 10(9)M-1 s-1, 3.65 x 10(9) M-1 s-1, 2.36 x 10(9) M-1 s-1 and 2.84 x 10(9) M-1 s-1 respectively. (-) Epicatechin, ferulic acid and the (+) and (+/-) catechins exerted pro-oxidant action, accelerating damage to DNA in the presence of a bleomycin-iron complex. On a molar basis, ferulic acid was less effective in causing damage to DNA compared with the catechins. A mixture of hypoxanthine and xanthine oxidase generates O2-. which reduces cytochrome c to ferrocytochrome c. (+) Catechin and (-) epicatechin inhibited the reduction of cytochrome c in a concentration dependent manner. Ferulic acid and (+/-) catechin had only weak effects. All the compounds tested were able to scavenge hypochlorous acid at a rate sufficient to protect alpha-1-antiproteinase against inactivation. Our results show that catechins and ferulic acid possess antioxidant properties. This may become important given the current search for "natural" replacements for synthetic antioxidant food additives.
    Citation
    Evaluation of the antioxidant actions of ferulic acid and catechins. 1993, 19 (4):241-53 Free Radic. Res. Commun.
    Journal
    Free Radical Research Communications
    URI
    http://hdl.handle.net/10541/100395
    DOI
    10.3109/10715769309056512
    PubMed ID
    7507456
    Type
    Article
    Language
    en
    ISSN
    8755-0199
    ae974a485f413a2113503eed53cd6c53
    10.3109/10715769309056512
    Scopus Count
    Collections
    All Paterson Institute for Cancer Research

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