期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 49, 期 7, 页码 3370-3377出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf010107l
关键词
antioxidant activity; flavonols; morin; phenolic acids; phloroglucinol carboxylic acid; protocatechuic acid; quercetin; beta-resorcylic acid
Two structurally related flavonols, quercetin and morin, along with protocatechuic acid (PA), beta -resorcylic acid (DHBA), and phloroglucinol carboxylic acid (PCA), which represent quercetin and morin degradation products, were assessed with respect to their antioxidant potency by chemical comparisons in competing oxidation reactions. The measurement of the antioxidant capacity was performed with the beta -carotene bleaching method, and the compounds were also tested with respect to their abilities to prevent lipid, protein, and DNA oxidation. The effect of concentration was also considered. The results obtained strongly suggested that quercetin is a powerful antioxidant in every system used, whereas morin is a much weaker antioxidant and in some cases may also have pro-oxidant action. PA and PCA were always inferior antioxidants compared to the parent molecule quercetin; DHBA and PCA exhibited activities comparable to that of morin in reaction comparisons.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据