Comparison of antioxidative and chelating effects of daidzein and daidzin on protein oxidative modification by copper in vitro |
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| Authors: | Shizuo Toda Yoshiaki Shirataki |
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| Institution: | (1) Department of Pharmaceutical Science, Kansai College of Oriental Medicine, 2-11-1 Wakaba, Kumatori, Sen-nan, 590-0482 Osaka, Japan;(2) Department of Pharmaceutical Science, Josai University, 1-1, Sakado, 350-0248 Saitama, Japan |
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| Abstract: | Daidzein and its glycoside daidzin are isoflavones. Their antioxidative effects were compared in vitro. Although both compounds
inhibited protein oxidative modification by copper, the inhibitory effect of daidzein was stronger than that of daidzin. Because
daidzein showed a greater affinity for Cu2+, the antioxidant effect of these isoflavones may be dependent on their respective copper-chelating abilities. |
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| Keywords: | Antioxidative effects chelating ability copper daidzein daidzin protein oxidative modification |
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