Journal
JOURNAL OF FOOD BIOCHEMISTRY
Volume 37, Issue 4, Pages 396-408Publisher
WILEY
DOI: 10.1111/j.1745-4514.2011.00639.x
Keywords
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Funding
- Ministerio de Educacion y Ciencia (Madrid, Spain) [BIO2009-12956, SAF2009-12043-C02-01]
- Fundacion Seneca (CARM, Murcia, Spain) [08856/PI/08, 08595/PI/08]
- Fundacion Caja Murcia (Murcia, Spain)
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Rosmarinic acid is a fundamental compound of Rosmarinus officinalis. In this work, the intrinsic prooxidant (generation of H2O2 and free radicals by the action of peroxidase) and antioxidant (consumption of H2O2 and free radicals) properties of rosmarinic acid are characterized. In addition, its melanogenic prooxidant activity is characterized as it acts as a substrate of polyphenol oxidase to generate o-quinones, and its antimelanogenic and, so, antioxidant activity as it carries out the suicide inactivation of polyphenol oxidase. The balance between its pro- and antioxidant activities demonstrates that rosmarinic acid can be considered as a net antioxidant.
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