期刊
FOOD CHEMISTRY
卷 135, 期 3, 页码 1239-1244出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.05.043
关键词
Myeloperoxidase; Resveratrol; Hypohalous acids; Antioxidant; Antimicrobial; Cytotoxicity
资金
- National Natural Science Foundation of China [20972063]
- 111 Project, Program for New Century Excellent Talents in University [NCET-06-0906]
- Fundamental Research Funds for the Central Universities
The reactions of resveratrol with proinflammatory oxidants including hypochlorous and hypobromous acids in phosphate-buffered saline/methanol solution were carried out and eight halogenated resveratrol derivatives differing in the number and position of halogen atoms, and the configuration of double bond were obtained. Halogenation of resveratrol took place only at the aromatic A ring, and interestingly, the halogenation increased antioxidant activity of this parent molecule in the 2,2'-azobis(2-amidinopropane) hydrochloride-induced RBC haemolysis model. Additionally, antimicrobial activity of the derivatives against Gram-positive bacteria, Gram-negative bacteria and fungi were tested, and toward Candida albicans, 2-chloro-resveratrol and 2-bromo-resveratrol were more active than the unmodified form and the reference compound fluconazole. (C) 2012 Elsevier Ltd. All rights reserved.
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