Antioxidant Effect of trans-Resveratrol, Pterostilbene, Quercetin and Their Combinations in Human Erythrocytes In Vitro
Antioxidant Effect of trans-Resveratrol, Pterostilbene, Quercetin and Their Combinations in Human Erythrocytes In Vitro
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DOI：
10.1007/s11130-010-0154-8
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发表时间：
2010-03-01
影响因子：
4
通讯作者：
Ignatowicz, Ewa
中科院分区：
文献类型：
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作者：
Mikstacka, Renata;Rimando, Agnes M.;Ignatowicz, Ewa
有证据表明，富含水果和蔬菜的饮食可以降低患癌症和其他退行性疾病的风险。然而，生物活性植物化学物质的潜在健康影响受到其含量低和相对较差的生物利用度的限制。有人认为，与水果和红酒消费相关的健康益处可能是由于饮食微量成分的整个抗氧化池。本研究探讨了反式白藜芦醇、紫檀芪和槲皮素的体外抗氧化活性及其联合作用。H2 O2诱导的脂质过氧化反应进行了评估，通过测量硫代巴比妥酸反应物种的量。槲皮素和紫檀芪保护红细胞膜免受脂质过氧化（IC 50值分别为64 +/- 8.7 A μ M和44.5 A +/- 7.8 A μ M）。白藜芦醇的效果明显较差。然而，这三种化合物保护红细胞免受溶血和GSH（还原型谷胱甘肽）消耗的程度相同。由两种化合物组成的组合（摩尔比1：1）以浓度依赖性方式影响脂质过氧化。在较低浓度下，白藜芦醇与槲皮素或紫檀芪协同抑制膜脂的氧化损伤。在较高浓度下，观察到累加效应。这些保护作用可能部分解释了这些生物活性微量成分在饮食中的健康益处。
There is evidence that a diet rich in fruit and vegetables may reduce the risk of cancer and other degenerative diseases. However, potential health impact of bioactive phytochemicals is limited by their low amount and relatively poor bioavailability. It has been suggested that the health benefits associated with fruit and red wine consumption could be due to the whole antioxidant pool of the diet microcomponents. In this study, the antioxidant activities of trans-resveratrol, pterostilbene and quercetin, and the effect of their combination were investigated in human erythrocytes in vitro. H2O2-induced lipid peroxidation was assessed by measuring the amount of thiobarbituric acid reactive species. Quercetin and pterostilbene protected erythrocyte membranes against lipid peroxidation (IC50 values = 64 +/- 8.7 A mu M and 44.5 A +/- 7.8 A mu M, respectively). Resveratrol was significantly less effective. However, the three compounds protected the erythocytes against hemolysis and GSH (reduced glutathione) depletion to the same extent. Combinations consisting of two compounds (molar ratio 1:1) influenced lipid peroxidation in a concentration-dependent manner. At lower concentrations, resveratrol with quercetin or pterostilbene inhibited synergistically the oxidative injury of membrane lipids At higher concentrations, an additive effect was observed. These protective effects may partially explain the health benefit of these bioactive microcomponents when together in the diet.