Hydroxycinnamates and their in vitro and in vivo antioxidant activities |
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Authors: | Fereidoon Shahidi Anoma Chandrasekara |
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Institution: | (1) Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, A1B 3X9, Canada |
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Abstract: | Hydroxycinnamates are among the most widely distributed plant phenylpropanoids present in the free, conjugated-soluble and
insoluble-bound forms. This review will focus on the occurrence, in vitro and in vivo antioxidant activities of ferulic, coumaric,
caffeic and sinapic acids and their derivatives. Hydroxycinnamates are found in almost all food groups though they are abundant
in cereals, legumes, oilseeds, fruits, vegetables and beverages and render antioxidant activity by scavenging hydroxyl radical,
superoxide radical anion, several organic radicals, peroxyl radical, peroxinitrite and singlet oxygen, among others. Further,
their antioxidant activity as chain breaking antioxidants and reducing agents is also notable. Ferulic acid and its derivatives
such as ferulic acid ethyl ester, ferulic acid dehydrodimers, feruloyl glycosides and curcumin have demonstrated potent antioxidant
activity in both in vitro and in vivo systems. Similarly, caffeic acid and some of its derivatives such as caffeic acid phenethyl
ester, rosmarinic acid, and chlorogenic acid exhibit antioxidant activity. The highest antioxidant activity was observed for
caffeic acid whereas p-coumaric acid had the least effect among major hydroxycinnamic acids. The importance of structural effects on the potency
of antioxidant activity of hydroxycinnamates is discussed. While this review also shows the existence of substantial body
of evidences for in vitro antioxidant activity of hydroxycinnamates, there is a clear gap for in vivo information, particularly
for sinapic and p-coumaric acids and their derivatives. The role of grains, fruits, vegetables and red wine in disease risk reduction and health
promotion could partly be attributed to their constituent hydroxycinnamates. |
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