Comparison of antioxidative and chelating effects of daidzein and daidzin on protein oxidative modification by copper in vitro

被引：27

作者：

Toda, S

Shirataki, Y

机构：

[1] Kansai Coll Oriental Med, Dept Pharmaceut Sci, Osaka 5900482, Japan

[2] Josai Univ, Dept Pharmaceut Sci, Sakado, Saitama 3500248, Japan

来源：

BIOLOGICAL TRACE ELEMENT RESEARCH | 2001年 / 79卷 / 01期

关键词：

antioxidative effects; chelating ability; copper; daidzein; daidzin; protein oxidative modification;

D O I：

10.1385/BTER:79:1:83

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Daidzein and its glycoside daidzin are isoflavones. Their antioxidative effects were compared in vitro. Although both compounds inhibited protein oxidative modification by copper, the inhibitory effect of daidzein was stronger than that of daidzin. Because daidzein showed a greater affinity for Cu2+, the antioxidant effect of these isoflavones may be dependent on their respective copper-chelating abilities.

引用

页码：83 / 89

页数：7

共 17 条

[1]

AFRANASEV IB, 1989, BIOCHEM PHARMACOL, V38, P1763

[2] TISSUE SULFHYDRYL GROUPS [J].