Bioflavonoids as antiradicals, antioxidants and DNA cleavage protectors

Flavonoids have recently aroused considerable interest because of their bro ad pharmacological activity. In fact, flavonoids have been reported to have antiviral, antiallergic, antiplatelet, anti-inflammatory and antitumoral a ctivities. The pharmacological properties of bioflavonoids have been ascrib ed both to the concomitant inhibition of enzymes involved in the production of free radicals and to their free-radical scavenging and iron chelating c apacity. However the antioxidant capacity of bioflavonoids due to free-radi cal scavenging and/or to iron chelating is still controversial. In this stu dy, we have investigated the free-radical scavenging capacity of bioflavono ids (rutin, catechin, and naringin). In addition, the effects of these poly phenols on xanthine oxidase activity, spontaneous lipid peroxidation, and D NA cleavage were investigated. The bioflavonoids under examination showed a dose-dependent free-radical scavenging effect, a significant inhibition of xanthine oxidase activity, and an antilipoperoxidative capacity. In additi on, they showed a protective effect on DNA cleavage.