Oxidation of lecithin in the presence of dihydroquercetin and its complex with divalent iron ions |
| |
| Authors: | Yu V Shatalin A N Shmarev |
| |
| Institution: | (1) Department of Pharmocology, University of Virgina, Charlottesville, VA 22908, USA;(2) Nutrition and Cancer Biology Laboratory, Jean Mayer United States Department of Agriculture Human Nutrition Research Center on Aging at Tufts University, 711 Washington Street, Boston, MA 02111, USA;(3) Nutrition and Cancer Biology Laboratory, Jean Mayer United States Department of Agriculture Human Nutrition Research Center on Aging at Tufts University, Boston, MA 02111, USA |
| |
| Abstract: | The ability of the flavonoid dihydroquercetin to prevent or accelerate the accumulation of reactive oxygen species and the
metabolites of oxidative stress, carbonyl compounds has been studied. It has been shown on a model of oxidation of lecithin
that dihydroquercetin exhibits a prooxidant effect in the alkaline region of pH, whereas at neutral and acidic pH values dihydroquercetin
is an effective antioxidant. In the presence of ferrous iron ions, which catalyze the Fenton reaction, dihydroquercetin forms
a complex with metal that shows the antioxidant activity in the region of high pH values. It has been found that the oxidation
of lecithin in the presence of 20–200 μM ferrous iron is inhibited by dihydroquercetin to a concentration of 3.2 mM. At higher
concentration of dihydroquercetin in the presence of ferrous iron, accumulation of malonic dialdehyde occurs, indicating the
presence of the prooxidant activity of dihydroquercetin. |
| |
| Keywords: | |
| 本文献已被 SpringerLink 等数据库收录！ |
|
