Hydroxycinnamates and their in vitro and in vivo antioxidant activities
Hydroxycinnamates and their in vitro and in vivo antioxidant activities
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DOI：
10.1007/s11101-009-9142-8
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发表时间：
2010-03-01
影响因子：
7.7
通讯作者：
Chandrasekara, Anoma
中科院分区：
文献类型：
--
作者：
Shahidi, Fereidoon;Chandrasekara, Anoma
羟基肉桂酸酯是分布最广泛的植物苯丙素之一，以游离、共轭可溶和不溶结合形式存在。本综述将重点关注阿魏酸、香豆酸、咖啡酸和芥子酸及其衍生物的发生、体外和体内抗氧化活性。羟基肉桂酸盐在谷物、豆类、油籽、水果、蔬菜和饮料中含量丰富，几乎存在于所有食物中，并通过清除羟基自由基、超氧自由基阴离子、多种有机自由基、过氧自由基、过氧亚硝酸盐和单线态氧等来提供抗氧化活性。此外，它们作为断链抗氧化剂和还原剂的抗氧化活性也很显着。阿魏酸及其衍生物，如阿魏酸乙酯、阿魏酸脱氢二聚体、阿魏酰糖苷和姜黄素，在体外和体内系统中均表现出有效的抗氧化活性。类似地，咖啡酸及其一些衍生物如咖啡酸苯乙酯、迷迭香酸和绿原酸也表现出抗氧化活性。在主要的羟基肉桂酸中，咖啡酸的抗氧化活性最高，而对香豆酸的影响最小。讨论了结构效应对羟基肉桂酸酯抗氧化活性效力的重要性。虽然该综述还表明存在大量羟基肉桂酸酯体外抗氧化活性的证据，但体内信息存在明显差距，特别是芥子酸和对香豆酸及其衍生物。谷物、水果、蔬菜和红酒在降低疾病风险和促进健康方面的作用部分归功于其成分羟基肉桂酸酯。
Hydroxycinnamates are among the most widely distributed plant phenylpropanoids present in the free, conjugated-soluble and insoluble-bound forms. This review will focus on the occurrence, in vitro and in vivo antioxidant activities of ferulic, coumaric, caffeic and sinapic acids and their derivatives. Hydroxycinnamates are found in almost all food groups though they are abundant in cereals, legumes, oilseeds, fruits, vegetables and beverages and render antioxidant activity by scavenging hydroxyl radical, superoxide radical anion, several organic radicals, peroxyl radical, peroxinitrite and singlet oxygen, among others. Further, their antioxidant activity as chain breaking antioxidants and reducing agents is also notable. Ferulic acid and its derivatives such as ferulic acid ethyl ester, ferulic acid dehydrodimers, feruloyl glycosides and curcumin have demonstrated potent antioxidant activity in both in vitro and in vivo systems. Similarly, caffeic acid and some of its derivatives such as caffeic acid phenethyl ester, rosmarinic acid, and chlorogenic acid exhibit antioxidant activity. The highest antioxidant activity was observed for caffeic acid whereas p-coumaric acid had the least effect among major hydroxycinnamic acids. The importance of structural effects on the potency of antioxidant activity of hydroxycinnamates is discussed. While this review also shows the existence of substantial body of evidences for in vitro antioxidant activity of hydroxycinnamates, there is a clear gap for in vivo information, particularly for sinapic and p-coumaric acids and their derivatives. The role of grains, fruits, vegetables and red wine in disease risk reduction and health promotion could partly be attributed to their constituent hydroxycinnamates.