Antioxidant activity of caffeic acid against iron-induced free radical generation - a chemical approach

Página do item simplificado
dc.creatorMattos, Thiago Cardoso Genaro de
dc.creatorMaurício, Ângelo de Queiroz
dc.creatorRettori, Daniel
dc.creatorAlonso, Antonio
dc.creatorLima, Marcelo Hermes
dc.date.accessioned2018-06-14T11:30:54Z
dc.date.available2018-06-14T11:30:54Z
dc.date.issued2015-06
dc.description.abstractCaffeic acid (CA) is a phenolic compound widely found in coffee beans with known beneficial effects in vivo. Many studies showed that CA has anti-inflammatory, anti-mutagenic, antibacterial and anti-carcinogenic properties, which could be linked to its antioxidant activity. Taking in consideration the reported in vitro antioxidant mechanism of other polyphenols, our working hypothesis was that the CA antioxidant activity could be related to its metal-chelating property. With that in mind, we sought to investigate the chemical antioxidant mechanism of CA against in vitro iron-induced oxidative damage under different assay conditions. CA was able to prevent hydroxyl radical formation promoted by the classical Fenton reaction, as determined by 2-deoxyribose (2-DR) oxidative degradation and DMPO hydroxylation. In addition to its ability to prevent hydroxyl radical formation, CA had a great inhibition of membrane lipid peroxidation. In the lipid peroxidation assays CA acted as both metalchelator and as hydrogen donor, preventing the deleterious action promoted by lipid-derived peroxyl and alkoxyl radicals. Our results indicate that the observed antioxidant effects were mostly due to the formation of iron-CA complexes, which are able to prevent 2-DR oxidation and DMPO hydroxylation. Noteworthy, the formation of iron-CA complexes and prevention of oxidative damage was directly related to the pH of the medium, showing better antioxidant activity at higher pH values. Moreover, in the presence of lipid membranes the antioxidant potency of CA was much higher, indicating its enhanced effectiveness in a hydrophobic environment. Overall, our results show that CA acts as an antioxidant through an iron chelating mechanism, preventing the formation of free hydroxyl radicals and, therefore, inhibiting Fenton-induced oxidative damage. The chemical properties of CA described here —in association with its reported signaling effects—could be an explanation to its beneficial effects observed in vivo.pt_BR
dc.identifier.citationGENARO-MATTOS, Thiago C.; MAURÍCIO, Ângelo Q.; RETTORI, Daniel; ALONSO, Antonio; HERMES-LIMA, Marcelo. Antioxidant activity of caffeic acid against iron-induced free radical generation - a chemical approach. Plos One, San Francisco, v. 10, n. 6, e0129963, June 2015.pt_BR
dc.identifier.doi10.1371/journal.pone.0142402
dc.identifier.issne- 1932-6203
dc.identifier.urihttp://repositorio.bc.ufg.br/handle/ri/15252
dc.language.isoengpt_BR
dc.publisher.countryEstados unidospt_BR
dc.publisher.departmentInstituto de Física - IF (RG)pt_BR
dc.rightsAcesso Abertopt_BR
dc.titleAntioxidant activity of caffeic acid against iron-induced free radical generation - a chemical approachpt_BR
dc.typeArtigopt_BR

Arquivos

Pacote Original
Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
Artigo - Thiago Cardoso Genaro de Mattos - 2015.pdf
Tamanho:
644.12 KB
Formato:
Adobe Portable Document Format
Baixar
Licença do Pacote
Agora exibindo 1 - 1 de 1
Nenhuma Miniatura disponível
Nome:
license.txt
Tamanho:
1.71 KB
Formato:
Item-specific license agreed upon to submission
Descrição:
Baixar

Coleções

IF - Artigos publicados em periódicos