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Dietary antioxidants as a source of hydrogen peroxide

Abstrakt

Studies of 54 antioxidants revealed that 27 of them, mainly polyphenols, generated hydrogen peroxide (H2O2) when added to Dulbecco’s modified Eagle’s medium (DMEM), other media used for culture of mammalian and yeast cells and phosphate-buffered saline. The most active antioxidants were: propyl gallate (PG), (−)-epigallocatechin gallate (EGCG) and quercetin (Q). Chelex treatment and iron chelators decreased H2O2 generation suggesting that transition metal ions catalyze antioxidant autoxidation and H2O2 production. Green tea also generated H2O2; tea prepared on tap water generated significantly more H2O2 than tea prepared on deionized water. Ascorbic acid decreased H2O2 production although it generated H2O2 itself, in the absence of other additives. Lemon added to the tea significantly reduced generation of H2O2. Hydrogen peroxide generated in the medium contributed to the cytotoxicity of PG, EGCG and Q to human prostate carcinoma DU-145 cells, since catalase increased the survival of the cells subjected to these compounds in vitro.

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Informacje szczegółowe

Kategoria:
Publikacja w czasopiśmie
Typ:
artykuł w czasopiśmie wyróżnionym w JCR
Opublikowano w:
FOOD CHEMISTRY nr 278, strony 692 - 699,
ISSN: 0308-8146
Język:
angielski
Rok wydania:
2019
Opis bibliograficzny:
Grzesik M., Bartosz, G., Stefaniuk, I., Pichla M., Namieśnik J., Sadowska-Bartosz I.: Dietary antioxidants as a source of hydrogen peroxide// FOOD CHEMISTRY. -Vol. 278, (2019), s.692-699
Weryfikacja:
Politechnika Gdańska

wyświetlono 24 razy

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