INFLUENCE OF FRUIT AND VEGETABLE EXTRACTS ON LIPID-PEROXIDATION IN MICROSOMES CONTAINING SPECIFIC CYTOCHROME P450S

We have examined the effect of 12 food extracts on iron/ascorbate-indu ced lipid peroxidation using microsomes enriched with specific cytochr ome P450 isoenzymes, namely 1A1 and 3A4, prepared from human lymphobla stic cells. As a comparison, we also studied control microsomes, which contained negligible amounts of cytochrome P450. We observed antioxid ant effects with both control and P450-containing microsomes in the ca se of grapefruit, green tea, coffee, tarragon and rosemary extracts. P ro-oxidant effects were observed for the brassica extracts (cabbage, c auliflower and Brussels sprouts) for all three microsome groups. Diffe rences in the degree of lipid peroxidation between microsomes containi ng P450s 1A1/3A4 and control microsomes were seen for apple, tomato an d parsnip peel extracts. The antioxidant properties of some of the foo d extracts were therefore modified by the presence of specific P450s. The results demonstrate the potential of P450-enriched microsomes in d etermining the antioxidant properties of food extracts and components. (C) 1997 Elsevier Science Ltd.