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外文期刊>The biochemical journal
>Some polyphenols inhibit the formation of pentyl radical and octanoic acid radical in the reaction mixture of linoleic acid hydroperoxide with ferrous ions
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Some polyphenols inhibit the formation of pentyl radical and octanoic acid radical in the reaction mixture of linoleic acid hydroperoxide with ferrous ions
pEffects of some polyphenols and their related compounds (chlorogenic acid, caffeic acid, quinic acid, ferulic acid, gallic acid, D-(+)-catechin, D-(-)-catechin, 4-hydroxy-3-methoxybenzoic acid, salicylic acid, L-dopa, dopamine, L-adrenaline, L-noradrenaline, io/i-dihydroxybenzene, im/i-dihydroxybenzene, and ip/i-dihydroxybenzene) on the formation of 13-hydroperoxide octadecadienoic (13-HPODE) acid-derived radicals (pentyl radical and octanoic acid radical) were examined. The ESR spin trapping showed that chlorogenic acid, caffeic acid, gallic acid, D-(+)-catechin, D-(-)-catechin, L-dopa, dopamine, L-adrenaline, L-noradrenaline, and io/i-dihydroxybenzene inhibited the overall formation of 13-HPODE acid-derived radicals in the reaction mixture of 13-HPODE with ferrous ions. The ESR peak heights of α-(4-pyridyl-1-oxide)-iN-/itert-butylnitrone (4-POBN)/13-HPODE-derived radical adducts decreased to 46±4% (chlorogenic acid), 54±2% (caffeic acid), 49±2% (gallic acid), 55±1% [D-(+)-catechin], 60±3% [D-(-)-catechin], 42±1% (L-dopa), 30±2% (dopamine), 49±2% (L-adrenaline), 24±2% (L-noradrenaline), and 54±5% (io/i-dihydroxybenzene) of the control, respectively. The high performance liquid chromatography-electron spin resonance (HPLC-ESR) and high performance liquid chromatography-electron spin resonance-mass spectrometries (HPLC-ESR-MS) showed that caffeic acid inhibited the formation of octanoic acid radical and pentyl radical to 42±2% and 52±7% of the control, respectively. On the other hand, the polyphenols and their related compounds had few inhibitory effects on the radical formation in the presence of EDTA. Visible absorbance measurement revealed that all the polyphenols exhibiting the inhibitory effect chelate ferrous ions. Above results indicated that the chelation of ferrous ion is essential to the inhibitory effects of the polyphenols./p
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机译:>某些多酚及其相关化合物(绿原酸,咖啡酸,奎宁酸,阿魏酸,没食子酸,D-(+)-儿茶素,D-(-)-儿茶素,4-羟基-3-甲氧基苯甲酸的影响酸,水杨酸,L-多巴,多巴胺,L-肾上腺素,L-去甲肾上腺素, o i>-二羟基苯, m i>-二羟基苯和 p i> -二羟基苯)对13-氢过氧化物十八碳二烯酸(13-HPODE)酸衍生的自由基(戊基和辛酸自由基)的形成进行了研究。 ESR自旋捕获显示绿原酸,咖啡酸,没食子酸,D-(+)-儿茶素,D-(-)-儿茶素,L-多巴,多巴胺,L-肾上腺素,L-去甲肾上腺素和o i>-二羟基苯抑制了13-HPODE与亚铁离子的反应混合物中13-HPODE酸基的整体形成。 α-(4-吡啶基-1-氧化物)-N-叔丁基硝基(4-POBN)/ 13-HPODE衍生的自由基加合物的ESR峰高降至46±4%(绿原酸),54±2%(咖啡酸),49±2%(没食子酸),55±1%[D-(+)-儿茶素],60±3%[D-(-)-儿茶素],42 ±1%(L-多巴),30±2%(多巴胺),49±2%(L-肾上腺素),24±2%(L-去甲肾上腺素)和54±5%( o i >-二羟基苯)的对照。高效液相色谱-电子自旋共振(HPLC-ESR)和高效液相色谱-电子自旋共振-质谱(HPLC-ESR-MS)表明,咖啡酸将辛酸基和戊基的形成抑制为42±分别为对照组的2%和52±7%。另一方面,在EDTA存在下,多酚及其相关化合物对自由基的形成几乎没有抑制作用。可见的吸光度测量表明,所有表现出抑制作用的多酚螯合亚铁离子。以上结果表明,亚铁离子的螯合对于多酚的抑制作用至关重要。 p>
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