Exploring the mechanism of stilbenes to quench singlet oxygen based on the key structures of resveratrol and its analogues

Stilbenes, especially resveratrol and resveratrol dimers, can quench singlet oxygen (1O2) effectively. Studies found resorcinol, catechol, carbon-carbon double bonds in resveratrol dimers and resveratrol monomers all contributed to quenching 1O2. However, which structures play a key role in quenching of 1O2 by stilbenes had not yet been determined. To explore it, UHPLC-QQQ-MS2 and UHPLC-QTOF-MS2 were used to analyze and compare the 1O2 quenching activities of piceatannol, resveratrol, dihydroresveratrol, pterostilbene, trimethox-ystilbene and oxyresveratrol in vitro. The results showed that all six compounds exhibited some capacity to quench 1O2. Catechol [i.e., C6H4(OH)2] had the strongest capacity to quench of 1O2 amongst the stilbenes tested followed by the presence of carbon-carbon double bonds. This offers insight a route for screening for stilbenes with higher activities that might have a role in development of novel food-related antioxidants and functional foods with potential health benefits.

Automated summary

Stilbenes, such as resveratrol, can effectively quench singlet oxygen (1O2). In this study, the quenching activities of different stilbenes were analyzed and compared, and it was found that catechol and carbon-carbon double bonds were key structures for quenching 1O2. This research provides insights for screening stilbenes with higher activities and the development of novel food-related antioxidants and functional foods.