Antioxidant and antidiabetic effects of gallic and protocatechuic acids: a structure–function perspective

被引：96

作者：

Adefegha S.A. ^{[1
]}

Oboh G. ^{[1
]}

Ejakpovi I.I. ^{[1
]}

Oyeleye S.I. ^{[1
]}

机构：

[1] Functional Foods and Nutraceuticals Unit, Department of Biochemistry, Federal University of Technology Akure, P.M.B. 704, Akure

来源：

Comparative Clinical Pathology | 2015年 / 24卷 / 6期

关键词：

Antioxidant; Diabetes; Gallic acid; Protocatechuic acid; α-Amylase; α-Glucosidase;

D O I：

10.1007/s00580-015-2119-7

中图分类号：

学科分类号：

摘要：

This study sought to investigate antioxidant and antidiabetic effects of gallic acid (GA) and protocatechuic acids (PCAs) based on their structure–function relationship. Twenty micromolar of phenolic acid (GA and PCA) solutions was prepared and their antioxidant properties determined. Then, interaction of the phenolic acids with key enzymes linked to type 2 diabetes (α-amylase, α-glucosidase) was subsequently assessed. The results showed that both phenolic acids significantly (P < 0.05) decreased Fe2+-elevated pancreas malondialdehyde (MDA) contents, chelated Fe2+, reduced Fe3+ to Fe2+, and scavenged 1,1-diphenyl-2-picrylhydrazyl, 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonate), and hydroxyl radicals and furthermore inhibit α-amylase and α-glucosidase activities in a dose-dependent manner. However, GA (IC50 = 1.22 μM) had significantly (P < 0.05) higher inhibitory effect on the α-glucosidase activity than PCA (IC50 = 1.76 μM). Conclusively, both GA and PCA are rich sources of antioxidant and antidiabetic molecules. However, GA showed better antioxidant and antidiabetic effects than PCA. These effects may be due to additional hydroxyl group on its aromatic ring structure. © 2015, Springer-Verlag London.

引用

页码：1579 / 1585

页数：6

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