Flavanones in Citrus fruit:: Structure-antioxidant activity relationships
Flavanones in Citrus fruit:: Structure-antioxidant activity relationships
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DOI：
10.1016/j.foodres.2005.05.001
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发表时间：
2005-01-01
影响因子：
8.1
通讯作者：
Finotti, E
中科院分区：
文献类型：
--
作者：
Di Majo, D;Giammanco, M;Finotti, E
流行病学调查显示，水果的摄入量与冠心病和某些癌症的发病率呈反比关系。在文献中发现的数据关于类黄酮一般，而本研究的重点是黄烷酮，类黄酮的一个子类，发生在柑橘类水果。本工作的目的是阐明一些常见的黄烷酮的抗氧化或促氧化行为，并确定其作为抗氧化剂使用藏红花素漂白抑制试验的活性-结构关系。所研究的化合物是关于苷元形式和糖苷形式。数据证据表明，由新橙皮苷的黄烷酮的第7个OH基团的取代影响结构和抗氧化活性之间的关系。事实上，糖苷配基形式的3，4 '-儿茶酚结构和O-甲基化并不显著。另一方面，在糖基化形式中，3 '，4'-邻苯二酚结构显著地增加抗氧化能力，并且O-甲基化降低抗氧化活性。芸香糖分子的O-糖基化的影响是可以忽略的。(c)2005爱思唯尔有限公司保留所有权利。
Epidemiological surveys have shown an inverse relationship between the intake of fruit and the incidence of coronary heart disease and some type of cancer. Data found in the literature regarding the flavonoids in general while this study focuses on flavanones, a subclass of flavonoids which occurs in Citrus fruit. The aim of this work is to elucidate the antioxidant or pro-oxidant behaviours of some common flavanones and to determine their activity-structure relationships as antioxidant using the crocin bleaching inhibition assay. The compounds studied were regarding both the aglycon form and the glycoside form. Data evidence that the substitution of the 7th OH group of the flavanones by a neohesperidoside influences the relationship between structure and antioxidant activity. In fact, the 3,4'-catechol structure and the O-methylation, in the aglycone forms, do not result significant. On the other hands, in the glycosylate forms, the 3',4'-catechol structure noticeably increases the antioxidant power and the O-methylation decreases the antioxidant activity. The influence of the O-glycosylation with a rutinose molecule is neglectable. (c) 2005 Elsevier Ltd. All rights reserved.