Methyleugenol, the
methyl ether of eugenol, both of which are flavorant
constituents of spices, has been listed by the National Toxicology
Program’s Report on Carcinogens as reasonably anticipated to
be a human carcinogen. This finding is based on the observation of
increased incidence of malignant tumors at multiple tissue sites in
experimental animals of different species. By contrast, eugenol is
not listed. In this study, we show that both methyleugenol and eugenol
readily undergo peroxidative metabolism in vitro to
form free radicals with large hyperfine interactions of the methylene
allylic hydrogen atoms. These large hyperfine splittings indicate
large electron densities adjacent to those hydrogen atoms. Methyleugenol
undergoes autoxidation such that the commercial product contains 10–30
mg/L hydroperoxide and is capable of activating peroxidases without
the presence of added hydrogen peroxide. Additionally, the hydroperoxide
is not a good substrate for catalase, which demonstrates that these
antioxidant defenses will not be effective in protecting against methyleugenol
exposure.