Reactivity of dietary phenolic acids with peroxyl radicals: Antioxidant activity upon low density lipoprotein peroxidation

doi:10.1016/0006-2952(94)90278-X

Biochemical Pharmacology

Volume 48, Issue 3, 3 August 1994, Pages 487-494

https://doi.org/10.1016/0006-2952(94)90278-X Get rights and content

Abstract

The interaction of four phenolic acids, representative of three chemical groups present in human diet, with peroxyl radicals was studied in vitro in a low density lipoprotein (LDL) oxidation model. The controlled oxidation of LDL was initiated by free radicals generated from a hydrophilic azo initiator and followed by monitoring the oxygen consumption and the fluorescence quenching of cis-parinaric acid previously incorporated into LDL. The hydroxycinnamic acid derivatives, chlorogenic and caffeic acids, have high stoichiometric numbers and reactivity with peroxyl radicals as compared with trolox, the water-soluble analogue of vitamin E, whereas ellagic acid (a tannic compound) compares with trolox effects. Protocatechuic acid (a hydroxybenzoic acid derivative) exhibits a complex reaction with peroxyl radicals, as indicated by UV spectroscopy, resulting in undefined inhibition periods of LDL oxidation and low reactivity with peroxyl radicals. Presumably, secondary radicals of these compounds are unable to initiate LDL oxidation. The antioxidant activity of the various phenolic compounds is discussed in terms of structure-activity relationships.

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Reactivity of dietary phenolic acids with peroxyl radicals: Antioxidant activity upon low density lipoprotein peroxidation

Abstract

J Chromatogr

J Chromatogr

Biochem Pharmacol

Free Rad Biol Med

Biochem Pharmacol

Arch Biochem Biophys

Free Rad Biol Med

FEBS Lett

Arch Biochem Biophys

J Biol Chem

Arch Biochem Biophys

Biochim Biophys Acta

J Biol Chem

Biochim Biophys Acta

Methods Enzymol

Protective and adverse biological actions of phenolic antioxidants

Antioxidant activity of Durum wheat bran

J Agric Food Chem

Chlorogenic acid content of fresh and processed potatoes determined by ultraviolet spectrophotometry

J Agric Food Chem

Caffeic acid is a selective inhibitor for leukotriene biosynthesis

Biochim Biophys Acta

Chemoprevention of diethylnitrosamine-induced hepatocarcinogenesis by a simple phenolic acid protocatechuic acid in rats

Cancer Res

Inhibition of 4-nitroquinoline-1-oxide-induced rat tongue carcinogenesis by the naturally occurring phenolic caffeic, ellagic, chlorogenic and ferulic acids

Carcinogenesis