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Reduction of oxidized guanosine by dietary carotenoids: A pulse radiolysis study |
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| Authors: | Ruth Edge Suppiah Navaratnam T. George Truscott |
| Affiliation: | a School of Chemistry, The University of Manchester, Oxford Road, Manchester M13 9PL, UK b National Centre for Free Radical Research, Department of Chemistry, University of Pune, Pune 411 007, India c Bioscience Research Institute, Peel Building, University of Salford, Salford, M5 4WT, UK d Chemistry Section, Lennard-Jones Building, Keele University, Staffs ST5 5BG, UK |
| Abstract: | Time-resolved pulse radiolysis investigations reported herein show that the carotenoids β-carotene, lycopene, zeaxanthin and astaxanthin (the last two are xanthophylls - oxygen containing carotenoids) are capable of both reducing oxidized guanosine as well as minimizing its formation. The reaction of the carotenoid with the oxidized guanosine produces the radical cation of the carotenoid. This behavior contrasts with the reactions between the amino acids and dietary carotenoids where the carotenoid radical cations oxidized the amino acids (tryptophan, cysteine and tyrosine) at physiological pH. |
| Keywords: | Guanosine β-Carotene Lycopene Zeaxanthin Astaxanthin Radicals Electron transfer |
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