Comparison of antioxidative and chelating effects of daidzein and daidzin on protein oxidative modification by copper in vitro

Authors
Toda, S Shirataki, Y
Citation
S. Toda et Y. Shirataki, Comparison of antioxidative and chelating effects of daidzein and daidzin on protein oxidative modification by copper in vitro, BIOL TR EL, 79(1), 2001, pp. 83-89
Citations number
14
Categorie Soggetti
Endocrinology, Nutrition & Metabolism
Journal title
BIOLOGICAL TRACE ELEMENT RESEARCH
ISSN journal
01634984 → ACNP
Volume
79
Issue
1
Year of publication
2001
Pages
83 - 89
Database
ISI
SICI code
0163-4984(200101)79:1<83:COAACE>2.0.ZU;2-#
Abstract
Daidzein and its glycoside daidzin are isoflavones. Their antioxidative eff ects were compared in vitro. Although both compounds inhibited protein oxid ative modification by copper, the inhibitory effect of daidzein was stronge r than that of daidzin. Because daidzein showed a greater affinity for Cu2, the antioxidant effect of these isoflavones may be dependent on their res pective copper-chelating abilities.