Antioxidant properties, radical scavenging activity and biomolecule protection capacity of flavonoid naringenin and its glycoside naringin: a comparative study
Antioxidant properties, radical scavenging activity and biomolecule protection capacity of flavonoid naringenin and its glycoside naringin: a comparative study
复制标题
DOI：
10.1002/jsfa.3959
复制
发表时间：
2010-05-01
影响因子：
4.1
通讯作者：
Muniz, Pilar
中科院分区：
文献类型：
--
作者：
Cavia-Saiz, Monica;Busto, Maria D.;Muniz, Pilar
背景：本研究旨在通过不同的体外测定方法来评价和比较柚皮苷及其苷元的抗氧化能力和清除自由基的能力。结果：柚皮苷具有较高的抗氧化能力和清除羟基、超氧阴离子自由基的能力。我们的结果证明，糖基化减弱了抑制黄嘌呤氧化物酶的效率，而苷元可以比糖苷更有效地螯合金属离子。此外，柚皮苷元对脂质氧化损伤有较强的保护作用，且呈剂量依赖性。两种黄烷酮在减少DNA损伤方面同样有效。然而，它们没有显示出对GSH氧化的保护作用。结论：所获得的数据支持了在对食品的健康益处进行评估时，表征它们的柚皮苷/柚皮苷比例的重要性。(C)2010年化学工业学会
BACKGROUND: This study was designed to evaluate and compare antioxidant capacity and radical scavenging activity of naringin and its aglycone by different in vitro assays. The effects of flavanones on lipid peroxidation, glutathione (GSH) oxidation and DNA cleavage were also assessed.RESULTS: The results showed that naringenin exhibited higher antioxidant capacity and hydroxyl and superoxide radical scavenger efficiency than naringin. Our results evidenced that glycosylation attenuated the efficiency in inhibiting the enzyme xanthine oxidase and the aglycone could act like a more active chelator of metallic ions than the glycoside. Additionally, naringenin showed a greater effectiveness in the protection against oxidative damage to lipids in a dose-dependent manner. Both flavanones were equally effective in reducing DNA damage. However, they show no protective effect on oxidation of GSH.CONCLUSION: The data obtained support the importance of characterizing the ratio naringin/naringenin in foods when they are evaluated for their health benefits. (C) 2010 Society of Chemical Industry