Document Detail


Comprehensive study on vitamin C equivalent antioxidant capacity (VCEAC) of various polyphenolics in scavenging a free radical and its structural relationship.
MedLine Citation:
PMID:  15462129     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Antioxidant capacity for a wide range of natural or synthetic polyphenolics was comprehensively evaluated by vitamin C equivalent antioxidant capacity (VCEAC) assay using free blue/green ABTS radicals. The polyphenolics tested are grouped into the following categories: vitamins (beta-carotene, alpha-tocopherol, vitamin A, and vitamin C), phenolic acids (benzoic acid, phenylacetic acid, cinnamic acid, and their derivatives), flavonoids (anthocyanidin, flavanol, chalcone, flavanone, flavone, flavonol, isoflavone, and their derivatives), synthetic food additives (BHA, BHT, TBHQ, and PG), and other miscellaneous polyphenolics (ellagic acid, sesamol, eugenol, thymol, etc.). A positive linear relationship between VCEAC and the number of free OH groups around the flavonoid framework was found, whereas, for phenolic acids, the linear relationship was not as good as with the flavonoid aglycones. Groups of chemicals having comparable structures generally showed similar trends. Polyphenolics commonly showed a higher VCEAC compared to monophenolics. Compounds like gallic acid with 3 vicinal hydroxy substitutions on the aromatic ring in phenolic acids or like epigallocatechin with 3 vicinal hydroxy substitutions on the B ring in flavonoids showed the highest antioxidant capcity among the groups. In the flavonoids, 2 characteristic chemical structures were very important, the catechol moiety in the B ring and the 3-OH functional group in a chroman ring. Glycosylated flavonoids showed less potent antioxidant capacity than their aglycone alone. Synthetic antioxidant food additives (BHA, TBHQ, and BHT) conventionally used in the food industry were less effective antioxidants than ascorbic acid. Other naturally occurring polyphenolics tested followed the expected general trends of phenolic acids and flavonoids.
Authors:
Dae-Ok Kim; Chang Yong Lee
Related Documents :
20509039 - Rnai-mediated suppression of the phenylalanine ammonia-lyase gene in salvia miltiorrhiz...
17483939 - Microencapsulated bacterial cells can be used to produce the enzyme feruloyl esterase: ...
19023809 - Antioxidant, alpha-amylase inhibitory and brine-shrimp toxicity studies on centaurea ce...
10691619 - Relationship among antioxidant activity, vasodilation capacity, and phenolic content of...
25458629 - The effects of amino acid infusions on core body temperature during the perioperative p...
9031529 - Inhibition of pancreatic lipase by phenolic acids--examination in vitro.
15927839 - Design and synthesis of non-hydroxamate histone deacetylase inhibitors: identification ...
18651189 - Factors influencing cell fatty acid composition and a40926 antibiotic complex productio...
8010769 - Arbinose utilization by xylose-fermenting yeasts and fungi.
Publication Detail:
Type:  Comparative Study; Journal Article; Review    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  44     ISSN:  1040-8398     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  2004  
Date Detail:
Created Date:  2004-10-06     Completed Date:  2004-12-23     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  United States    
Other Details:
Languages:  eng     Pagination:  253-73     Citation Subset:  IM    
Affiliation:
Department of Food Science and Technology, Cornell University, Geneva, New York 14456, USA.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Antioxidants / chemistry*,  pharmacology
Ascorbic Acid / chemistry*,  pharmacology
Flavonoids / chemistry*,  pharmacology
Food Additives / chemistry
Free Radical Scavengers / chemistry*
Free Radicals
Hydroxybenzoic Acids / chemistry
Oxidation-Reduction
Phenols / chemistry*,  pharmacology
Reference Standards
Structure-Activity Relationship
Vitamins / chemistry
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Flavonoids; 0/Food Additives; 0/Free Radical Scavengers; 0/Free Radicals; 0/Hydroxybenzoic Acids; 0/Phenols; 0/Vitamins; 0/polyphenols; 29656-58-4/phenolic acid; 50-81-7/Ascorbic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Milk proteins for edible films and coatings.
Next Document:  Antioxidants and prevention of chronic disease.