Inhibition of Lipid Peroxidation and Structure−Activity-Related Studies of the Dietary Constituents Anthocyanins, Anthocyanidins, and Catechins

• DOI: 10.1021/jf025671q
• Publication Date: 2002-09-04T05:04:20Z
• Authors: Navindra P. Seeram; Muraleedharan G. ...
• Keywords: Anthocyanidins; Butylated hydroxytoluene; Anthocyanidins

The antioxidant activities of a series commonly consumed and biogenetically related plant phenolics, namely, anthocyanidins, anthocyanins, catechins, in liposomal model system have been investigated. efficacies the compounds were evaluated on their abilities to inhibit fluorescence intensity decay an extrinsic probe, 3-[p-(6-phenyl)-1,3,5-hexatrienyl]phenylpropionic acid, caused by free radicals generated during metal ion-induced peroxidation. Distinct structure−activity relationships revealed for these structurally compounds. Whereas activity increased with increasing number hydroxyl substituents present B-ring converse was observed catechins. However, substitution methoxyl groups diminished anthocyanidins. Substitution at position 3 ring C played major role determining classes which possess group 3, demonstrated potent activities. For cyanidins, glycosyl units resulted decreased activity. Similarly, galloyl flavonoid moiety significantly Among cis−trans isomerism, epimerization, racemization did not play overall test (at 40 μM concentrations) compared commercial antioxidants tert-butylhydroquinone, butylated hydroxytoluene, hydroxyanisole, vitamin E (all 10 concentrations). Keywords: Fluorescence spectroscopy; lipid peroxidation; antioxidants; catechins; anthocyanidins; anthocyanins; SAR