Antioxidant Activity of Vitamin E and Trolox: Understanding of the Factors that Govern Lipid Peroxidation Studies In Vitro |
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Authors: | Marlene Lúcio Cláudia Nunes Diana Gaspar Helena Ferreira José L F C Lima Salette Reis |
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Institution: | 1. REQUIMTE, Servi?o de Química Física, Faculdade de Farmácia, Universidade do Porto, Rua Aníbal Cunha, 4050-047, Porto, Portugal 2. Servi?o de Química-Física, Faculdade de Farmácia, Universidade do Porto, Rua Aníbal Cunha, 164, 4050-047, Porto, Portugal
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Abstract: | Peroxidation of lipids is of significant interest owing to the evidence that peroxyl radicals and products of lipid peroxidation
may be involved in the toxicity of compounds initiating a deteriorative reaction in the processing and storage of lipid-containing
foods. In view of the significance of the antioxidant role of the dietary compound vitamin E and its water-soluble analogue
Trolox in research of lipid-containing foods, it is desirable to determine more specifically how and where they operate its
antioxidant activity in lipid membranes. In this study, unilamellar liposomes of phosphatidylcholine were used as membrane
mimetic systems to estimate the antioxidant properties of vitamin E and Trolox and establish a relationship between their
interactions with the membrane and their consequent antioxidant activity. Lipid peroxidation was initiated by the peroxyl
radical (ROO•) in lipid and aqueous media by the thermal decomposition of azocompounds and was assessed by the fluorescence intensity decay
of the fluorescent probe diphenylhexatriene propionic acid. Results obtained showed that membrane lipoperoxidation is related
not only to the scavenging characteristics of the compounds studied but also to their ability to interact with the lipid bilayers,
and consequently liposomes provide additional information to that obtained currently from assays performed in aqueous buffer
media. |
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