Antioxidant properties, radical scavenging activity and biomolecule protection capacity of flavonoid naringenin and its glycoside naringin: a comparative study

被引：388

作者：

Cavia-Saiz, Monica ^{[1
]}

Busto, Maria D. ^{[1
]}

Concepcion Pilar-Izquierdo, Maria ^{[1
]}

Ortega, Natividad ^{[1
]}

Perez-Mateos, Manuel ^{[1
]}

Muniz, Pilar ^{[1
]}

机构：

[1] Univ Burgos, Dept Biotechnol & Food Sci, Area Biochem & Mol Biol, E-09001 Burgos, Spain

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2010年 / 90卷 / 07期

关键词：

antioxidant activity; lipid peroxidation; naringenin; naringin; radical scavenger; GLUTATHIONE; DAMAGE; METABOLISM; CHEMISTRY; OXIDATION; ASSAY; POWER;

D O I：

10.1002/jsfa.3959

中图分类号：

S [农业科学];

学科分类号：

082806 [农业信息与电气工程];

摘要：

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

引用

页码：1238 / 1244

页数：7

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