Oxidation of dietary polyphenolics by hydroperoxidase activity of lipoxygenase.
Oxidation of dietary polyphenolics by hydroperoxidase activity of lipoxygenase.
复制标题
脂氧合酶的氢过氧化物酶活性氧化膳食多酚。
DOI：
10.1021/jf051559r
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发表时间：
2005
影响因子：
6.1
通讯作者：
P. Macías
中科院分区：
文献类型：
--
作者：
M. C. Pinto;P. Macías
Lipoxygenase, in the presence of hydrogen peroxide, produces the oxidative decomposition of quercetin, naringenin, and resveratrol, known antioxidant molecules. Quercetin was the molecule more efficiently oxidized, followed by resveratrol and naringenin. When this molecule was incubated in the presence of GSH, a quinoid derivative was produced. This compound was not obtained in the presence of naringenin or resveratrol, suggesting that in the presence of hydrogen peroxide and lipoxygenase, quercetin may be oxidized to a prooxidant species. When hydrogen peroxide was substituted by hydroperoxy linoleic acid, the same oxidative process was observed. This means that in food products in which lipoxygenase and linoleic acid are presents, quercetin may be oxidized to prooxidant species; in contrast, naringenin and resveratrol may constitute a valid additive for the prevention of the oxidative degradation of foods.
