O. Dangles et al., Inhibition of lipid peroxidation by quercetin and quercetin derivatives: antioxidant and prooxidant effects, J CHEM S P2, 6, 2000, pp. 1215-1222
Citations number
54
Categorie Soggetti
Physical Chemistry/Chemical Physics
Journal title
JOURNAL OF THE CHEMICAL SOCIETY-PERKIN TRANSACTIONS 2
Flavonoids (polyphenols) are an important class of dietary antioxidants lar
gely distributed in plants. In spite of their very fast reaction with lipid
peroxyl radicals, flavonoids are relatively modest inhibitors of lipid per
oxidation in solution. In addition, the absence of lag phase and the strong
dependence of the antioxidant efficiency (the ratio of the rate constant o
f chain break to the rate constant of chain propagation) on the antioxidant
concentration both point to a nonclassic behaviour. The inhibition of lino
leic acid peroxidation by quercetin (3,3',4',5,7-pentahydroxyflavone) and i
ts 3-O-glycoside rutin (two ubiquitous dietary flavonoids and potent antiox
idants) has been investigated by UV-visible spectroscopy in pH 7.4 micellar
solutions of SDS at 37 degrees C. The chain-breaking antioxidant alpha-toc
opherol and two synthetic amphiphilic quercetin ethers are also considered
for comparison purposes. From the general mathematical treatment developed
in this work, flavonoids appear as strong chain-breaking antioxidants whose
overall antiperoxidizing activity is, however, strongly restricted by the
chain-initiating activity of the flavonoid radicals formed during inhibitio
n (prooxidant effect).