Production of hydrogen peroxide by polyphenols and polyphenol-rich beverages under quasi-physiological conditions
Production of hydrogen peroxide by polyphenols and polyphenol-rich beverages under quasi-physiological conditions
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DOI：
10.1271/bbb.67.2632
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发表时间：
2003-12-01
影响因子：
1.6
通讯作者：
Suyama, K
中科院分区：
文献类型：
--
作者：
Akagawa, M;Shigemitsu, T;Suyama, K
为了研究多酚类物质产生H_2O_2的能力，我们将多种酚类化合物和天然多酚类物质在准生理pH和温度(pH 7.4，37℃)下孵育，然后用亚铁离子氧化-二甲酚橙法测定H_2O_2的生成。邻苯二酚、对苯二酚、邻苯三酚、1，2，4-苯三酚和儿茶素等多酚产生大量的过氧化氢。我们还考察了金属络合剂、pH和O-2对过氧化氢产生特性的影响，并测定了绿茶、红茶和咖啡等富含多酚的饮料产生过氧化氢的情况。绿茶、红茶和咖啡的过氧化氢产生特性与酚类化合物的特性一致，表明饮料中过氧化氢的产生是由多酚类物质引起的。从实验结果出发，讨论了多酚类化合物产生H_2O_2特性对生物体系的可能意义。
To investigate the ability of the production of H2O2 by polyphenols, we incubated various phenolic compounds and natural polyphenols under a quasi-physiological pH and temperature (pH 7.4, 37degreesC), and then measured the formation of H2O2 by the ferrous ion oxidation-xylenol orange assay. Pyrocatechol, hydroquinone, pyrogallol, 1,2,4-benzenetriol, and polyphenols such as catechins yielded a significant amount of H2O2. We also examined the effects of a metal chelator, pH, and O-2 on the H2O2-generating property, and the generation of H2O2 by the polyphenol-rich beverages, green tea, black tea, and coffee, was determined. The features of the H2O2-generating property of green tea, black tea, and coffee were in good agreement with that of phenolic compounds, suggesting that polyphenols are responsible for the generation of H2O2 in beverages. From the results, the possible significances of the H2O2-generating property of polyphenols for biological systems are discussed.